SALT AND VINEGAR WINGS
Provided by Food Network Kitchen
Categories appetizer
Time 3h25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Whisk the vinegar, 1 cup water, 3 tablespoons salt and 1/2 teaspoon pepper in a medium bowl until the salt is mostly dissolved. Pour the liquid over the wings in a large nonreactive bowl or baking dish and submerge the wings. Refrigerate, stirring occasionally so that all the wings are coated, 2 hours.
- Drain the wings. Pat dry and let come to room temperature. Preheat the oven to 200 degrees F.
- Set a rack on a baking sheet. Fill a large heavy pot halfway with vegetable oil; heat over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Whisk the flour, cornstarch, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Whisk in 2 cups very cold water to form a light batter. Add the wings to the batter and stir to coat. Lift out the wings one at a time, letting the excess drip back into the bowl.
- Working in batches, fry the wings: Using tongs, lower the wings into the hot oil and hold for a couple of seconds before letting go to seal the coating. Fry until golden and crisp, 8 to 9 minutes. Remove to the prepared baking sheet, sprinkle with salt and keep warm in the oven while you continue. Serve with assorted sauces.
SALT AND VINEGAR BONELESS "WINGS"
The popular potato chip flavor translates fantastically to boneless "wings." OK, admittedly, they're basically chicken fingers, but for game day, we're calling them boneless wings. Be sure to line the baking sheet with parchment paper, as the chicken tends to stick to aluminum foil, even if it's coated with cooking spray.
Provided by jeknudson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Cut chicken breasts against the grain into 16 equal slices.
- Combine chicken slices, 3/4 cup buttermilk, and 1 tablespoon malt vinegar in a medium bowl; toss to coat. Let stand for 10 minutes.
- Stir cornflakes, cornmeal, garlic powder, and paprika together in a shallow dish.
- Working with 1 chicken slice at a time, remove from buttermilk mixture, and shake off excess. Dredge in cornflake mixture and place on the prepared baking sheet. Spray tops of breaded chicken with cooking spray.
- Bake in the preheated oven for 10 minutes. Turn chicken over and spray tops with cooking spray. Continue to bake until no longer pink in the centers and crisp on the outside, about 10 minutes more. Sprinkle evenly with sea salt.
- While chicken bakes, stir mayonnaise, remaining buttermilk, dill, garlic, and black pepper together in a bowl for sauce.
- Drizzle remaining vinegar evenly over chicken "wings." Serve immediately with dipping sauce.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 8.9 g, Cholesterol 33.5 mg, Fat 4 g, Fiber 0.4 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 228.4 mg, Sugar 2.3 g
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