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Fried chicken wings with instant mash

Name: Fried chicken wings with instant mash
Total time: 30 min
Ingredients: chicken wings 6, jointed to make 12 pieces; vegetable oil for deep-frying; light soy sauce 150ml; white wine vinegar 150ml; pickled jalapeños 100g from a jar, drained; greek yogurt 250g; instant mashed potato 75g; strong white bread flour 75g

30 minutes + marinating
serves 2
Easy

Max Halley of Max's Sandwich Shop uses high-starch instant mashed potato to make the coating on these chicken wings insanely crunchy! Serve with punchy jalapeño dip and let everyone dig in

By Max Halley

January 4, 2019 at 4:01 pm

Try these crispy fried chicken wings then check out more chicken wings recipes such as our BBQ chicken wings and spicy chicken wings.

Ingredients

chicken wings 6, jointed to make 12 pieces
vegetable oil for deep-frying

MARINADE

light soy sauce 150ml
white wine vinegar 150ml

JALAPEÑO DIP

pickled jalapeños 100g from a jar, drained
greek yogurt 250g

CRUMB

instant mashed potato 75g
strong white bread flour 75g

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.