Hot Crispy Wings
Speed - 95%
Simplicity - 96%
Tastiness - 97%
96%
If you don't want to go to a fast food restaurant, these Hot Crispy Wings are perfect to cook at home.
Ingredients
Chicken Wings
- 4 Large Chicken Wings
- 1 Egg
- 1/2 cup Breadcrumbs
- 1/2 cup All Purpose Flour
- 1/2 tsp Hot Paprika
- Salt and Pepper to taste
- Vegetable Oil for Frying
Salsa
- 1 cup Tomato Paste
- 1 Dried Chili
- 1 tsp Hot Oil optional
- Salt to taste
- 1 tbsp Extra Virgin Olive Oil
Instructions
Chicken Wings
- Rinse the chicken wings and pat dry.
- Beat the egg and whisk in the salt, pepper and hot paprika.
- Place the breadcrumbs on a plate and the flour on another plate.
- Dip the wings in the flour, egg mixture and breadcrumbs, in this order.
- Heat the vegetable oil in a frying pan.
- Cook the wings for 10-12 minutes, occasionally flipping over.
Salsa
- Chop the dried chili and add to the tomato paste.
- Optional add 1 teaspoon of hot oil.
- Stir in the salt and olive oil.
- Serve the hot wings with corn tortilla and salsa.
Related Recipe: Crispy Baked Lemon Pepper Wings
For a long time I thought that only a fast food restaurant could offer me some crispy and spicy chicken wings. But I discovered that I could cook my own wings and they taste even better. Plus they won't contain so many food additives like MSG which is very common in food industry.
You can enjoy these wings even when watching a football game and cook them in the commercial break. Well, maybe you will miss only 5-6 minutes after the break 🙂 When you lack time this recipe is perfect. And if you have some chicken wings in your freezer you won't even have to go to the food store.
I love serving the wings with corn tortillas and a very hot salsa to feel that my head is on fire. Be careful though if you are not used to this kind of hot sauces. You may have a severe reaction so it is better to add chili and hot sauce little by little and taste to know where to stop.
Prepare your ingredients: rinse the wings and pat dry. Beat the egg, add the hot paprika, salt and pepper and place the flour and breadcrumbs on different plates.
Coat the wings with flour, dip in the egg mixture, and then coat with breadcrumbs.
I prefer using whole chicken wings, but that means you have to stay close to the pan. You have to flip them over frequently so the crust doesn't burn. If they are whole they cook harder and you have to leave them more on the stove. So you may cut the wings in smaller pieces. Chop in three sections and they will get fried easier.
If you keep the whole chicken wings, cook for 10-12 minutes, even more, flipping over every 2 minutes. Smaller pieces can be fried for 3-4 minutes on each side.
When done, remove from the pan and transfer on a plate covered with paper towels.
Meanwhile start preparing the salsa. Chop the dried chili. Depending on how hot you want your sauce, add 1 or 2 peppers. Also leave the seeds, these are the hottest.
Add the chili to the tomato paste, together with the olive oil and salt to taste.
Now, if you want your salsa hotter you may use some hot oil, infused with chilies. I prepare it myself: in a small bottle with olive oil I add 5-6 chopped chilies and set aside in a dark place to soak for 2-3 weeks. I shake the bottle from time to time. It will be ready to use after about 20 days.
As I previously said, be cautious when adding hot ingredients to your sauce. Another option would be 1/2 teaspoon of cayenne pepper.
Serve the hot wings with corn tortilla and salsa.
Enjoy!
Ingredients
Chicken Wings
- 4 Large Chicken Wings
- 1 Egg
- 1/2 cup Breadcrumbs
- 1/2 cup All Purpose Flour
- 1/2 tsp Hot Paprika
- Salt and Pepper to taste
- Vegetable Oil for Frying
Salsa
- 1 cup Tomato Paste
- 1 Dried Chili
- 1 tsp Hot Oil optional
- Salt to taste
- 1 tbsp Extra Virgin Olive Oil
Instructions
Chicken Wings
- Rinse the chicken wings and pat dry.
- Beat the egg and whisk in the salt, pepper and hot paprika.
- Place the breadcrumbs on a plate and the flour on another plate.
- Dip the wings in the flour, egg mixture and breadcrumbs, in this order.
- Heat the vegetable oil in a frying pan.
- Cook the wings for 10-12 minutes, occasionally flipping over.
Salsa
- Chop the dried chili and add to the tomato paste.
- Optional add 1 teaspoon of hot oil.
- Stir in the salt and olive oil.
- Serve the hot wings with corn tortilla and salsa.
Fried Chicken Liver with Herbed Potatoes
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