Crunchy chicken wings made easy with a patented recipe

This is one of those foolproof recipes that feels like a secret trick. You mix tomato paste into beaten eggs to enrich the flavor, coat the chicken wings in flour, egg, and quinoa, then fry them up in hot oil.

The result? A pile of extra-crunchy chicken wings that are a delight to devour.

Ingredients:

1 kg chicken wings

2 tablespoons soy sauce

½ cup flour (140 grams)

3 beaten eggs

1 teaspoon tomato paste

2½ cups quinoa (about 250 grams)

1 tablespoon dried parsley or oregano

Oil for frying

Salt and pepper

Instructions:

1. Mix the chicken wings with soy sauce. Cover and refrigerate for 15 minutes.

2. Prepare a shallow bowl with flour, another with beaten eggs (whisked again with the tomato paste), and a small tray with quinoa mixed with parsley.

3. Heat oil to a medium-hot temperature (160°C).

4. Coat each wing in flour, dip in the egg mixture, then thoroughly coat both sides with quinoa, making sure it sticks to the egg.

5. Fry for about 8-9 minutes in hot oil, but not too hot (to avoid burning). Remove to a rack and let cool slightly. Serve hot with mayonnaise and ketchup.

6. If not serving immediately, transfer the wings to an oven preheated to 160°C for 10-15 minutes, but no longer to avoid drying out.

By Michal Levy Alchalel, in collaboration with Sugat