Crispy Chicken Wings

Summary

Ingredients

• 12 chicken wings, approx. 1kg

For the marinade:

• 200 g natural yohurt, at least 3.8% fat, better 10%
• 1 tablespoon, heaped chili paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon, heaped salt
• 1 teaspoon pepper, white, freshly ground
• 1 teaspoon, heaped garlic paste

Also:

• 4 egg (s) size M
• 80 g corn flakes, very finely crumbled
• 250 g corn flakes, rouhly chopped
• 6 tablespoon flour
• 1 teaspoon cayenne pepper
• 1 teaspoon chilli flakes

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Instructions

1. Rinse the chicken wings with cold water, pat dry, remove any quills and split the wings at the joint.
2. Mix all ingredients for the marinade in a large bowl and add the wing parts to the marinade, mix well and leave to steep in the refrigerator for 12 - 24 hours. Mix several times in between.
3. Build breading road. Whisk the eggs, finely crumbled and mix the coarsely crumbled corn flakes with the cayenne pepper and chilli flakes. Slightly remove the marinade from the wing parts, first pull them through the flour, then through the egg mixture and then through the cornflakes.
4. Fry the breaded wing pieces at 150 degrees for 8 - 9 minutes. Do not fry too many wing parts at once.
5. Store the finished wing parts on a grid in the oven at 80 degrees until they are all fried. Then serve immediately.
6. French fries or potato wedges and coleslaw go well with it.