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Spicy Breaded Chicken Wings

Grilling Snacks Main dishes 90 min Medium 30 wyświetleń ~28.36 PLN - (0)
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Description

Spicy breaded wings are juicy pieces of chicken coated in an aromatic, slightly spicy marinade and a crispy breading. The dish originates from a blend of American and Mediterranean cuisine combined with breading techniques popular worldwide. Perfect as a main dish for casual gatherings, an appetizer for a party, or takeout. The spicy note of paprika and garlic combines with a creamy yogurt marinade, while the breading (flour + breadcrumbs, optionally ground cornflakes) provides a distinct, crunchy contrast. Visually, the dish is appetizing: the golden color of the breading, the fresh green of the parsley, and lemon wedges enhance the flavor and appearance.

Składniki (14)

Servings:
4
  • Chicken wings 800 g
  • Wheat flour 150 g
  • Breadcrumbs 100 g
  • Egg 2 szt.
  • Natural yogurt (thick) 200 g
  • Rapeseed oil 60 g
  • Fresh garlic (crushed) 3 ząbki
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Chili powder 2 łyżeczki
  • Sweet paprika powder 1.6 łyżeczki
  • Salt 8 g
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Cornflakes (ground) 50 g
  • Parsley (for garnish) 0.3 pęczków
💰 Szacowany koszt dania: ~28.36 PLN (7.09 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the wings: if they are whole with sharp tips (the so-called tips), place the wing on a cutting board, grab it with scissors/sharp knife, and cut off the tip at the joint. Then cut the wing at the joint, separating the drumette segment from the wingette segment (make a clean cut where you feel a looser joint). If you don't want to separate them, you can leave the wings whole, but smaller pieces cook faster. Rinse briefly under cold water and dry very thoroughly with a paper towel — dry skin marinates and coats better.

Ingredients: Chicken wings
Użyj ostrych nożyczek kuchennych lub małego ostrego noża oraz deski. Suszenie ręcznikiem jest kluczowe — mokre skrzydełka nie złapią panierki. Jeśli nie chcesz kroić, pomiń cięcia.

Marinating

2

Prepare the marinade: in a large bowl, mix natural yogurt (200 g) with one beaten egg (120 g), lemon juice (20 ml), crushed garlic (15 g), hot paprika (10 g), sweet paprika (8 g), salt (8 g), and pepper (2 g). Mix with a fork or whisk until you achieve a smooth consistency. Place the dried wings into the marinade and coat them thoroughly with your hand or a spoon — the marinade should cover each piece. Cover the bowl with plastic wrap and set it in the refrigerator for at least 30 minutes. It's best to marinate for 2–4 hours or overnight — longer marinating (up to 12 hours) will deepen the flavor.

Ingredients: Chicken wings, Egg, Natural yogurt (thick), Chili powder, Sweet paprika powder, Salt, Ground black pepper, Fresh garlic (crushed), Lemon juice
Użyj dużej miski szklanej lub plastikowej. Jeśli masz rękawiczki jednorazowe, załóż je przy mieszaniu, aby równomiernie rozprowadzić marynatę. Nie marynuj dłużej niż 24 godziny (kwas jogurtu może zmienić konsystencję mięsa). Jeśli czas jest ograniczony, 30–60 minut również zadziała.

Breading — preparing the station

3

Prepare three shallow dishes (e.g., deep plates or shallow bowls): 1) all-purpose flour (150 g) mixed with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, 2) the remaining marinade (if any) or a small bowl with a lightly beaten egg (if the marinade used the whole egg) — needed for the coating to stick well, 3) breadcrumbs (100 g) mixed with optionally ground cornflakes (50 g, if using). If you are using cornflakes — grind them in a blender into a coarse crumb before mixing.

Ingredients: Wheat flour, Breadcrumbs, Cornflakes (ground)
Najlepsze są płaskie talerze lub szerokie miski, które ułatwiają obtaczanie. Jeśli nie masz drugiego jajka, możesz użyć odrobiny mleka (ok. 30 ml) z pozostałą marynatą jako 'mostka' między mąką a bułką tartą.

Breading — technique

4

Remove the wings from the marinade one by one with one hand (keep the bowl with the other), allowing the excess marinade to drip off for 2–3 seconds. First, coat the wing in flour (pressing firmly to create a thin layer), then dip it in the beaten egg/remaining marinade, and finally coat it thoroughly in the mixture of breadcrumbs and cornflakes. After coating, place on a rack or tray lined with paper towels. Let the coating 'rest' for 10–15 minutes — this helps the coating stick better during frying.

Ingredients: Chicken wings, Wheat flour, Breadcrumbs, Egg, Cornflakes (ground)
Użyj jednej ręki do mokrych składników i drugiej do suchych (metoda 'one-hand wet, one-hand dry') — zapobiegnie zabrudzeniu wszystkich powierzchni. Dociskaj delikatnie panierkę, ale nie ściskaj mięsa zbyt mocno. Jeśli nie masz kratki, użyj talerza, ale panierka może się od spodu lekko spłaszczyć.

Frying and finishing

5

Preheat the oven to 200°C (top-bottom). In a large, wide skillet (preferably 26–28 cm in diameter), pour in the rapeseed oil (60 g = about 4 tablespoons) and heat over medium-high heat. Check the oil temperature by dropping in a small crumb of bread — it should bubble and sizzle immediately. Arrange the wings in a single layer in the skillet, without crowding them (fry in batches if necessary). Fry for 3–4 minutes on each side, until the coating is golden and crispy. After frying, transfer the wings to a baking sheet lined with parchment paper or a rack and place in the preheated oven for 15–20 minutes, until the meat reaches an internal temperature of at least 75°C (if you have a thermometer). After removing, let them rest for 3–5 minutes — the juices will distribute evenly.

Ingredients: Chicken wings, Rapeseed oil
Użyj patelni o średnicy 26–28 cm z wysokimi ściankami lub głębokiej patelni. Nie przepełniaj patelni — temperatura oleju wtedy spada i panierka nasiąknie tłuszczem. Jeśli nie masz piekarnika, smaż dłużej na patelni przy średnim ogniu (ok. 10–12 min), obracając co 3–4 minuty. Uważaj na rozpryski gorącego oleju — użyj pokrywki, gdy to konieczne.

Serving

6

Arrange the wings on a large platter or plates. Sprinkle with finely chopped parsley (10 g) and serve with lemon wedges (optional) for squeezing. Serve immediately while the coating is still crispy. You can add a dip: yogurt with a bit of mayonnaise and lemon juice or barbecue sauce.

Ingredients: Chicken wings, Lemon juice, Parsley (for garnish)
Użyj dużego półmiska lub talerzy o średnicy co najmniej 26 cm, aby rozłożyć skrzydełka w jednej warstwie — unikniesz, że panierka zmięknie. Dodatkowo można dodać świeżą sałatkę coleslaw jako kontrast.

Fun Fact

💡

In American versions, fried wings with hot sauce are often served as 'Buffalo wings' — the name comes from the city of Buffalo in New York State, where a similar technique was popularized in the 1960s.

Best for

imprezy towarzyskie mecze i oglądanie sportu rodzinne obiady nieformalne

Tips

🍽️ Serving

Serve the wings hot, with salt and lemon for seasoning. For a milder version, reduce the hot paprika or serve with a yogurt-herb dip. Add crispy fries or coleslaw to the plate for a contrast of temperatures and textures.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. Reheat in the oven at 180°C for 8–10 minutes to restore crispiness. Long-term storage of fried foods is not recommended — the coating loses its crispness after a few hours.

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