Deep-fried chicken wings

Name: Deep-fried chicken wings
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 60 g Cornstarch; 1/8 l dry sherry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 (approx. 900 g) Chicken wings; 200 g Lollo bianco Salat; 150 g Cucumber; 100 g Carrots; 1 Onion; 4 TABLESPOONS Vinaigre aux herbes; 4 TABLESPOONS Salad Oil; 1 l Oil or grease for deep-frying; 60 g Asia spice sauce, sweet-sour; 7-10 Tbsp Dill

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

60 g Cornstarch
1/8 l dry sherry
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 (approx. 900 g) Chicken wings
200 g Lollo bianco Salat
150 g Cucumber
100 g Carrots
1 Onion
4 TABLESPOONS Vinaigre aux herbes
4 TABLESPOONS Salad Oil
1 l Oil or grease for deep-frying
60 g Asia spice sauce, sweet-sour
7-10 Tbsp Dill

Directions

1
Mix cornstarch, sherry, some salt and pepper. Wash the chicken wings, dab dry and place in the sherry mixture. Turn the chicken wings in it and let them marinate for about 30 minutes.
2
In the meantime wash the salad, drain well and pluck into bite-sized pieces. Wash the cucumber, dab dry and cut into sticks. Clean, wash and roughly grate the carrots. Peel onion, dice finely and mix with vinegar, salt and pepper.
3
Finally, add 4 tablespoons of oil. Heat the rest of the oil in a high pan and bake the chicken wings in portions in it for 9-10 minutes until crispy. Mix the salad ingredients with the vinaigrette and arrange on plates together with the chicken wings.
4
Add the Asian sauce and serve garnished with dill as desired.