Chicken wings in batter

1. Stage

We mix in a blender all that we need for the marinade: garlic, salt and oil, beat with a blender to be almost homogeneous, cut off the wings from the outermost phalanx and throw it away, or leave it for the broth "for later". We cut the remaining 2 phalanges along the joint so that the batter does not "stick" to the fold and is not damp. We put them in a bowl, add marinade, knead well, so that each wing was in the marinade and set aside in a warm place, to marinate faster. I used the stove, because the pies were sitting in the oven and the stove was very warm. A great option to speed up the marinating process: in a microwave put a container of water, bring it to a boil (I have this process for a glass of water takes 3.5 - 4 minutes), remove the water, put in the oven chicken.

2. Stage

While the wings are marinating, prepare the batter: beat the eggs into a foam with a blender, add the cream, flour, bringing the batter to the state "pancake batter", you can slightly fatter. We take a handful of corn flakes and break them in our hands. Of course, you can use a bag and a rolling pin, but I prefer to do it with my hands. We use the potato chips in the same way. Add it gradually, alternating flakes and chips. As soon as the batter thickens so that it will lazily slide off the spoon, enough. (If necessary, if it swells and gets quite thick you can always add either cold boiling water or a little more cream. This time I had to add a gram, probably 50 cream. We leave the batter to swell, to "work" the gluten of the flour, so it sticks to the wings better.

3. Stage

While the batter swells, prepare the sauce: finely chop the greens, mix mayonnaise/smethane/yogurt (whatever you want, to your liking, all options are worthy) and tomato sauce. Taste, adjust salt, spiciness to your liking, and put in the fridge for the flavors to become friends and mingle

4. Stage

Batter the wings in flour. This gives us 100% that the batter will stick like a bath sheet and there won't be "gaps" on the wings.

5. Stage

Pour oil into a container, where our wings will be fried, so that the wings will be half in oil, put it on medium heat. Do not let the oil heat quickly, but gradually. We wait until the oil becomes consistency like water, then we dip the breaded wings in the batter and send it to the pan. We fry wings on one side for about 5 minutes, then turn and finish frying the other side in the same way. Do not add fire , the average just enough time for the wings cooked in the time specified, but the batter remained soft and became ruddy and appetizing To make the wings were not too greasy, send them to the kitchen with paper towels, let the wings lie for 5 minutes, the excess drain off.

6. Stage

We put it on a plate, serve it with sauce. Malakhovsky's sauce was different. 30% fat sour cream, a tsp. of Dijon mustard with grains, 1/2 tsp. pink pepper, beaten with a blender until smooth, very tasty too, but I also add hot red pepper to it. This time we had no sour cream of the necessary fat content. Of course, everyone chooses the spice for himself.