Yogurt-fried chicken wings
While these fried wings require planning ahead, they are fairly easy to make.
Servings: 3
Preparation Time: 24 hours
Ingredients
- 8-12 chicken wings
- 3/4 cup salt
- 1 medium onion, thinly sliced
- 1 cup yogurt
- 3/4 cup water
- 1 cup flour
- 1 tblsp coarse salt
- 1 tsp freshly ground pepper
- 1 tsp hot pepper flakes
- 1 cup vegetable oil
- 1/4 cup unsalted butter (possibly more)
Steps
- Arrange wings in a glass baking dish.
- Sprinkle evenly with 1/4 cup of salt.
- Turn them over and springle with the rest of the salt.
- Chill the wings two hours.
- Rinse the wings in a colander under cold water and drain.
- Clean the salt from the baking dish.
- Arrange the wings in a single layer with the onion slices on top.
- Mix the yogurt and water together.
- Pour the yogurt evenly over the onions.
- Chill, covered, from 12 to 24 hours.
- Discard onions and drain the wings in the colander.
- Mix the flour, coarse salt, pepper, and hot pepper in a shallow bowl.
- Dredge the wings until coated with the flour mixture.
- Arrange them top side up on wax paper and leave for 15 minutes.
- Sprinkle the remaining flour mixture over the wings, patting to adhere, and let stand another 15 minutes.
- Heat the oil and butter over high heat in a heavy skillet.
- Add the wings, in one layer, top side down, and reduce heat to medium high.
- Cook wings covered until deep golden, about eight minutes.
- Turn wings and cook uncovered, until deep golden, about six minutes.
- Transfer wings with tongs onto a rack, set over the baking pan, to drain.
Depending on the size of your pan, you may need to do two or three batches. Add a little extra butter, one to two tablespoons, for each batch.
Make extra, as these are also very good cold the next day. You can easily double the recipe--you don’t need to double the oil.
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