Ingredients
- Chicken wings: 1 kg of whole or cut fresh chicken wings (sleeves and wings).
- Seasoning and marinade: 2 tablespoons of vegetable oil, 1 tablespoon of Dijon mustard, 2 crushed garlic cloves, 1 teaspoon of sweet or smoked paprika, 1/2 teaspoon of onion powder, 1 teaspoon of dried thyme or aromatic herbs.
- Flavor enhancer: 1/2 teaspoon ground sweet pepper or cayenne pepper, sea salt and ground black pepper.
- Crispy: 2 tablespoons of cornstarch (Maïzena) or fine flour.
- Cooking: Oil for frying or browning in the oven / Air Fryer.
Preparation
- Prepare the fins: Rinse the chicken wings thoroughly in fresh lemon water. Dry them well and pat them dry with absorbent paper to ensure crispy skin after cooking.
- Marinate the meat: In a large bowl, combine the mustard, crushed garlic, oil, paprika, herbs, salt and pepper. Mix the fins well with this marinade to soak all the flesh. Leave to marinate for at least 30 minutes in the fridge.
- Coat with starch: Sprinkle the marinated wings with a light veil of cornstarch to absorb excess moisture and set the crispiness when cooking.
- Golden cooking: Heat the frying oil to 175°C (or preheat the oven or Air Fryer to 200°C). Immerse the fins without overloading the bath and let fry for 10 to 12 minutes until they are golden brown, crispy on the outside and juicy on the inside.
- Dressing and tasting: Place on absorbent paper to remove excess oil, sprinkle with a pinch of fleur de sel and serve hot with lime wedges and your favorite accompanying sauces.