Crispy Fried Chicken Wings

👨‍🍳 Method

For the Crispy Coating

1. 1
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
2. 2
   On a flat plate next to the eggs, mix the flour with the garlic, paprika, chili, salt and black pepper.

To assemble

1. 3
   Pat the cutlets dry with paper towels.
2. 4
   Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
3. 5
   Heat the oil in a deep pot to 175°C (345°F) and fry in small batches 10–12 minutes, until the coating is golden and crisp.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4. 6
   Transfer to paper towels.
5. 7
   Serve hot with toum (garlic sauce).