Southern fried chicken wings

Southern fried chicken wings

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1kg chicken wings, tips removed
750ml milk
150g plain flour, plus 1 tablespoon extra
salt
1/4 teaspoon freshly ground white pepper
190ml vegetable oil
2 tablespoons butter
3 garlic cloves, unpeeled
1 onion, finely chopped
1/4 teaspoon dried sage
250ml chicken stock
60ml cream
1/2 teaspoon worcestershire sauce
1/4 teaspoon cayenne

Method

  1. Place chicken wings in a bowl, cover with 2 cups milk and chill for 1 hour; drain. In a plastic bag combine flour, salt and pepper. Shake wings in bag until they are well coated with flour. Shake off excess flour.
  2. Heat oil in a deep frying pan until very hot. Add butter, whole garlic cloves and chicken wings and fry for about 7 minutes or until tender and golden-brown. Turn every now and then with a spoon. Drain on crumpled paper towels and keep warm.
  3. Pour off all but 2 tablespoons fat from pan and discard garlic. Add onion and sage and cook until onion softens. Mix in extra flour and stock and cook, stirring, until gravy thickens and boils. Stir in the cream, Worcestershire sauce and cayenne, bring to the boil, and strain gravy into a sauceboat. Serve gravy with chicken wings.
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