Crispy soy and ginger marinated wings
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 175 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Chicken wings estimated edible meat; buy 1.2 kg without tips 700 g
- Soy sauce 50 g
- Garlic 3 cloves 9 g
- Ginger 15 g
- Lemon juice 30 g
- Cornflour 70 g
- Extra virgin olive oil for deep-frying, estimated absorption 70 g 700 g
- Fresh thyme 2 g
- Parsley 3 g
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Method
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Separate the wings at the joint if necessary. Mix the soy sauce, lemon juice, two grated garlic cloves and grated ginger. Add the wings, mix, cover and marinate in the fridge for 2 hours.
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Drain the wings and discard the marinade that touched raw chicken. Coat lightly in cornflour. Heat the oil to 170°C in a deep frying pan, filling it no more than halfway. Add the remaining crushed garlic clove and remove when golden.
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Fry in three uncrowded batches for 10–12 minutes each, turning and maintaining 165–175°C. Check for 70°C for 2 minutes in the meat near the joint without touching bone; cook longer if necessary. Drain on a rack over a tray.
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Chop the thyme leaves and parsley and sprinkle over the freshly cooked wings. Serve hot without using any remaining marinade as a sauce.
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