Deep-fried chicken wings
Using olive oil gives the chicken wings a completely different flavor than usual, creating an Italian-style fried chicken. Frying the chicken wings at a low temperature rather than a high temperature makes them juicy. When you hear a sizzling sound, it's a sign that the chicken is starting to fry. Fresh rosemary is best, but if you don't have any, dried rosemary is fine too
How to make it
1
Spread the chicken wings on a tray and sprinkle salt and pepper on both sides. Add A and rub in well, then leave in the refrigerator for 15 to 20 minutes
2
Coat 1 with potato starch and fry in 160°C oil until golden brown
3
Cut the butterbur in half lengthwise, coat with flour and tempura batter, deep fry in 180°C oil until golden brown, and sprinkle with salt
4
Place 2 and 3 in a serving dish and sprinkle with parsley
material
-
- Chicken wings
- 8 bottles
-
- White pepper
- A little
-
- salt
- A little
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Chop garlic
- 1/2 piece
-
- soy sauce
- 1 tablespoon
-
- chopped rosemary
- 1/2 tsp
-
- potato starch
- Appropriate amount
-
- Fukinoto
- 4 pieces
-
- cake flour
- Appropriate amount
-
- Tempura flour dissolved in water
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Mince parsley
- Appropriate amount
[PR]
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