Chicken wings with mashed potato crust

Using mashed potatoes, the crust of chicken wings becomes unimaginably crispy and delicious!

Materials for two portions:

Six chicken wings, cut in half to make 12 pieces
Oil for frying

For the marinade

150 ml light soy sauce
150 ml of white wine vinegar

For the JALAPENO pepper dip

100 gr. pickled jalapeño pepper, well dried
250 gr. strained yoghurt

For the crust

75 gr. Instant mashed potatoes
75 gr. White hard flour

Procedure

Step 1

Mix the marinade ingredients, submerge the wings and let them rest for at least 6 hours or overnight. This will help the meat stay juicy.

Step 2

Puree the hot jalapeño peppers or, if you prefer, cut them into very small pieces. Mix the peppers into the yoghurt and set aside for later. If there is any leftover, it will stay good in the fridge for about a week.

Step 3

Mix the instant puree powder with the flour. Very carefully dry the wings and put them in the mash and flour mixture until they are completely covered.

Step 4

Put enough oil in a pan to reach the middle and heat it to 180°C, or until a cube of bread turns brown in 30 seconds.

Step 5

As soon as the oil burns, fry the wings for 6 minutes. Remove them with tongs or a slotted spoon, place them on absorbent paper, and keep them warm at a low oven temperature until they are all fried. Let them cool a little, and serve.

Tips

Wings are one of the most misunderstood but also one of the most popular parts of chicken. People usually associate them with a more unhealthy diet, but it is up to us to introduce them to more careful ingredients.

Recipe from Cantina.

READ MORE: Fish with lemon and capers.