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Crisp chicken wings with fried shallots and red wine vinegar

First that perfect crunch, then that pleasantly sour vinegar dipping sauce. Near irresistible.
Crisp chicken wings with fried shallots and red wine vinegar

Crisp chicken wings with fried shallots and red wine vinegar

William Meppem
6
15M
10M
25M

Ingredients

Method

Main

1.Remove wingtips with a sharp knife, then halve wings at joints. Combine in a non-reactive bowl with fish sauce, cover and refrigerate for flavours to develop (1-2 hours).
2.Combine fried shallot and 1 tbsp sea salt in a small bowl and set aside. Combine vinegar and sugar in a separate small bowl, stir to dissolve and set aside.
3.Heat oil in a deep-fryer or deep-sided saucepan to 180C. Dust chicken wings in seasoned flour, shake off excess, and deep-fry, in batches, until golden (2-3 minutes; be careful as hot oil may spit). Remove with a slotted spoon, drain on absorbent paper, scatter with shallot salt and serve hot with vinegar dipping sauce.

Note Fried shallots are available from Asian grocers.

Drink Suggestion: Cold crisp pilsener. Drink suggestion by Max Allen

Notes

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