Middle Eastern · Dinner
Fried Chicken Wings with Garlic Sauce
Bone-in chicken wings are double-fried until the skin turns shatteringly crisp, then tossed with lemon and warm spices, and served alongside a pungent whipped garlic sauce for dipping. The sauce is emulsified from raw garlic, oil, and lemon juice, delivering sharp, punchy contrast against the salty fried skin.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
721Calories
28.9gProtein
62.4gFat
15.2gCarbs
0.9gSugar
1.6gFiber
623mgSodium
190mgChol
9.7gSat Fat
365mgPotassium
48mgCalcium
2.1mgIron
0.5mcgVitamin B12
8.5mgVitamin C
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat chicken wings dry and season with cumin, paprika, salt, pepper and 1 tsp lemon juice; let rest 10 minutes.
2
Bloom
Whisk garlic with a pinch of salt in a food processor until minced, then drizzle in olive oil while blending until pale and thick, about 3 minutes; stir in remaining lemon juice.
3
Dredge
Toss seasoned wings in flour in a shallow bowl, shaking off excess until lightly and evenly coated.
4
Fry
Heat vegetable oil to 325°F in a heavy pot over medium-high heat and fry wings for 8 minutes, turning once, until pale golden and cooked through.
5
Fry
Raise oil to 375°F and fry wings 4 minutes more until deep golden brown and skin crackles audibly when tapped.
6
Rest
Lift wings onto a wire rack and rest 2 minutes so excess oil drips off and crust sets.
7
Plate
Pile wings on a plate, scatter fresh parsley over top and serve immediately with garlic sauce for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz270g, about 6-7 pieces chicken wings
- 2/3 cup160ml vegetable oil, for frying
- 6 tbsp6 tbsp all-purpose flour
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper, ground
- 2 tsp2 tsp lemon juice
- 8 cloves8 cloves garlic, peeled
- 1/2 cup120ml olive oil
- 2 tbsp2 tbsp lemon juice
- 2 pinch2 pinch salt
- 2 tbsp2 tbsp fresh parsley
