Ingredients:
For fried chicken wings
- 8 whole chicken wings, about 1 lb (500 g);
- 1 1/2 cups (360 ml) vegetable oil;
- 1/2 cup cornstarch;
- Sea salt.
For cilantro jalapeño pepper sauce
- 10 large jalapeño peppers;
- 1 large bunch fresh cilantro;
- 3/4 cup sour cream;
- Sea salt, adjust to taste.
Recipe:
Serving for 4 as appetizer
For fried chicken wings
- Clean, pat dry and wrap in paper towel;
- Put back to the refrigerator until ready to use;
- Separate 3 parts of chicken wings;
- Bone the top and the middle;
- Save the bones for soup;
- Cover chicken wings with cornstarch/flour;
- Heat up vegetable oil in a wok/sauce pan over medium high heat;
- Put chicken wings in when oil get hot, don’t put too many in at one time;
- Don’t turn them until they form a crust;
- Fry until meat separate from bones;
- Take them out and put on paper towel to get rid of excess oil;
- Springle sea salt;
- Serve warm with jalapeño pepper cilantro sauce.
For cilantro jalapeño pepper sauce
Make about 1 cup
Good with beef, chicken, pork and seafood
- Finely chop jalapeño peppers and cilantro in a food processor;
- Mix in sour cream, more sour cream, less spicy;
- Add sea salt, adjust to taste.