Chicken wings in beer batter
- Chicken wings – 9 pcs
For the marinade
- Kefir – 1.5 cups
- Salt – 1 tsp
- Garlic – 5 cloves
- Ground black pepper
For the batter
- Beer light – 100 ml
- Egg – 2 pcs
- flour – 5-6 tablespoons
Tip: perfect chicken wing: size 10-12 cm; color – pale pink; without bruises; the skin – soft, non-sticky.
Wash the wings under cold running water, dry it with a paper towel. Cut brush Wing (third phalanx), as it burns the fastest.
Tip: from third phalanx of the wing can be cooked broth.
To evenly roasted wing, before frying is necessary to divide it into two parts. To evenly marinated meat, pierce the skin with a toothpick. Marinate wings in kefir marinade at least 4 hours, so that the meat was soft and juicy. Tighten the wings wrap and refrigerate.
Kefir marinade. Mix the yogurt, salt, pepper, garlic squeezed.
Tip: After marinating the wings do not need additional salt and pepper.
Beer batter. Mix the eggs with the beer, whisk with a fork. Add salt and beer. For homogeneity of the batter, add flour gradually. Well knead whisk until smooth.
Tip: The batter can be done on mineral water, yogurt and sour cream.
Remove the wings from the refrigerator and rinse, pat dry. Sprinkle starch to breading is better to keep the two sides. Dip each wing in the batter and place on a well-heated pan, fry for 5-7 minutes on each side until golden brown.
Tip: the wings are well browned, pour ½ frying sunflower oil.
With slotted spoon, remove the wings and place on paper towels to absorb excess fat.
Tip: to glass excess oil, can put wings on the metal grill with the oven.