Pan-Fried Chicken Wings in Starch Batter

A tasty, satisfying dish with an unbeatable aroma!

Recipe author

Servings:

Chicken wings

1.5

Vegetable oil (for frying)

Potato starch

2.5

Eggs

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 51 % 18 g

Fats 43 % 15 g

Carbohydrates 6 % 2 g

214 kcal

GI: 100 / 0 / 0

Cooking method

In a blender, combine the starch with the eggs, salt, and ground black pepper. Rinse the chicken wings, pat them dry with a clean kitchen towel, and leave them to soak in the batter for about six hours — or even overnight, so you can cook them the next morning. In summer I keep them in the refrigerator overnight so the chicken doesn't spoil in the heat. Fry the battered wings in a generous amount of vegetable oil. Work in small batches, just 3–4 wings at a time, about fifteen minutes per batch. The result is excellent food, good enough to headline a special Sunday dinner. I came across this wonderful recipe in an old cooking magazine. You can make drumsticks the same way, and instead of vegetable oil you can use rendered chicken fat with great results. As for the oil, sunflower or olive both work — it's all a matter of taste, and either way everyone will love it.