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Fried chicken wings with instant mash

Fried Chicken Wings Recipe In Instant Mash

Fried chicken wings with instant mash

Name: Fried chicken wings with instant mash
Total time: 30 min
Yield: Serves 2
Ingredients: 6 chicken wings jointed to make 12 pieces; for deep-frying vegetable oil; 150ml light soy sauce; 150ml white wine vinegar; 100g from a jar pickled jalapeños drained; 250g greek yogurt; 75g instant mashed potato; 75g strong white bread flour

Max Halley

Published: January 4, 2019 at 4:01 PM

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Serves 2

Easy

Total time: 30 mins

+ marinating

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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

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Alternatives

Complete the dish

Try these crispy fried chicken wings then check out more chicken wings recipes such as our BBQ chicken wings and spicy chicken wings. Also try our irresistibly crispy buttermilk fried chicken, buttermilk fried chicken burger and chicken tenders.

Ingredients

Nutrition

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

Nutrition: per serving

kcal652
fat29.6g
saturates8.5g
carbs49g
sugars17.7g
fibre3.4g
protein45.7g
salt7g

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.

Check out more of the best chicken wings recipes...

Authors

Max Halley

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