Fried chicken wings with instant mash
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 2
Ingredients
- 6 chicken wings, jointed to make 12 pieces
- for deep-frying vegetable oil
MARINADE
- 150ml light soy sauce
- 150ml white wine vinegar
JALAPEÑO DIP
- 100g from a jar pickled jalapeños, drained
- 250g greek yogurt
CRUMB
- 75g instant mashed potato
- 75g strong white bread flour
Method
- STEP 1
Mix the marinade, then submerge the wings and chill for at least 6 hours or overnight, if you like. This brines and pickles the meat at the same time, helping it stay ridiculously juicy.
- STEP 2
Meanwhile, whizz the jalapeños in a food processor to a purée (or chop them very finely). Mix the jalapeño purée into the yogurt and keep for dunking later. There might be some left afterwards, but it will keep in the fridge for a week.
- STEP 3
Combine the instant mash and flour. Drain the wings really well and toss in the flour mixture until fully coated.
- STEP 4
Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Once the oil is hot, carefully lower in ½ the wings and fry for 6 minutes. Remove with tongs or a slotted spoon, drain on kitchen paper and keep warm in a low oven while you fry the rest. Allow to cool a little before serving with the jalapeño dip.
