Fried Chicken Wings with Crudités and Sour Cream

2 servings

Under an hour

Buy all ingredients right below the recipe

Chicken Wings & Marinade

800 g chicken wings
2 tbsp balsamic vinegar
1 tsp sweet paprika powder
1 tsp salt
1/2 tsp black pepper
100 g wheat flour Type 405
500 ml vegetable oil for frying

Crudités (Vegetable Sticks)

2 stalks celery
1/2 radish
2 carrots

Sour Cream Dip

200 g sour cream
1 clove garlic
1 tbsp chives

Preparing the Chicken Wings

1
Wash the chicken wings, pat them dry, and halve them at the joint. The wing tips can be set aside for a broth.
2
In a bowl, mix balsamic vinegar, paprika powder, salt, and pepper. Toss the chicken wings in it and let them marinate briefly.

Frying

1
Heat plenty of vegetable oil to approx. 160 °C in a pot or deep fryer.
2
Dredge the marinated wings in flour and lightly tap off any excess flour. Fry them in the hot oil for about 15 minutes until golden brown and crispy. Then drain them on paper towels.

Preparing Vegetables & Dip

1
Peel the celery stalks and cut them into strips about 10 cm long. Also peel the carrots and radish and cut them into equally sized sticks (Hearth-Sticks).
2
For the dip, press the garlic and mix it with sour cream and finely chopped chives. Season with salt and pepper.
3
Serve the crispy chicken wings together with the vegetable sticks and the dip.

Knuspr-Küche

Servieren Sie die Flügel heiß, damit sie ihre maximale Knusprigkeit behalten. Die Gemüsesticks können Sie nach Belieben variieren – auch Paprika oder Gurke passen hervorragend dazu.