Fried Chicken Wings

Yield: 72 pieces U.S.





Chicken wings

2 floz

60 mL


3 floz

90 mL

Soy sauce

1 oz

30 g

Ginger root, grated

'/2 oz

15 g

Garlic, chopped


1. Prepare the chicken wings. Cut off the wing tip and discard or save for stock. Cut at the joint. Loosen the skin at the narrow end of the wing drumstick (the thicker piece) and scrape and pull the skin and flesh toward the opposite joint. The result should look like half of a barbell. Cut the other half of the wing at one end, cutting off the joint. Scrape and pull the skin and flesh as for the drumstick. Disengage the smaller of the two bones and discard or save for stock.

2. Whisk together the oil, soy sauce, ginger, and chopped garlic.

3. Toss the wings in the marinade and allow to marinate overnight, stirring occasionally.

as needed as needed as needed as needed

Standard Breading

Procedure Tomato Sauce (p. 176)

4. Bread the chicken wings. Deep-fry at 325°F (160°C).

5. Serve with Tomato Sauce for dipping.

Per 1 piece:

Calories, 90; Protein, 5 g; Fat, 6 g (63% cal.); Cholesterol, 20 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 40 mg.

Continue reading here: Eggplant Caviar

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