Deep fried chicken wings with paprika drizzled golden chips
Serves: 4
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Directions
- Beat the eggs and mageu well together in a mixing bowl until well combined
- Mix in the chicken wings and cover. Refrigerate for 30 minutes.
- Combine the flour and breadcrumbs in another bowl and season with garlic flakes, paprika and salt.
- Heat oil in a deep pot. Remove the wings from the marinade and discard the remaining marinade. Shake off any excess marinade and press into the flour mixture.
- Deep fry the chicken wings in batches until golden and cooked about 15 minutes per batch. Drain and adjust seasoning.
- In the same oil drop the potatoes again in batches until golden and crispy. Drain well and lightly season with paprika and serve with the chicken wings and a fresh green salad if you are using.
Ingredients
- 2 large eggs, lightly beaten
- 300 ml mageu
- 12 chicken wings
- 240 g (2 cups) cake flour
- 200 g breadcrumbs
- 10 ml (2 tsp) garlic flakes
- 5 ml (1 tsp) paprika
- Salt, to taste
- 4 potatoes, skin on, thickly sliced and parboiled
- 15 ml l (1 tbsp) paprika
- Green salad, to serve optional