Fried Chicken Wings

Yield: 72 pieces U.S.

Metric

Ingredients

36

36

Chicken wings

2 floz

60 mL

Oil

3 floz

90 mL

Soy sauce

1 oz

30 g

Ginger root, grated

'/2 oz

15 g

Garlic, chopped

Procedure

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.

Was this article helpful?

0 0
Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja. span stylecolor: 000000Do you want to learn the art of throwing knives? Ever wondered how it is done to perfection every time? Well here is your chance. This book contains well over 50 pages of detailed information and illustrations all about the art of knife throwing. This intriguing book focuses on the ninja's techniques and training. This is a must for all martial artists and anyone wanting to learn the knife throwing techniques of the ninja.span

Get My Free Ebook


Post a comment