Deep-fried chicken wings and immersed in barbecue sugar and beer sauce are very juicy inside and crispy outside. This cooking method also gives them unusual spicy aftertaste. Because these mouth-watering wings fly under beer very quickly, fry more and treat your friends! Share with friends: 
Time: 1 hour. 30 min. Difficulty: easy. Quantity: 12 wings. In recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Wings
- 12 chicken wings, do not cut the ends
- 1.5 tbsp. flour
- 0.5 tbsp. corn starch
- Deep-frying vegetable oil
- 2 lime slices for decoration
- 2 – 3 tbsp. l black sesame seeds for decoration
- Special equipment: deep fat thermometer
BBQ Beer Sauce
- 2 tbsp. dark beer
- 2/3 Art. ketchup
- 0.5 tbsp. cane sugar
- 2 tbsp. l lime juice
- 2 garlic cloves grated (not crushed)
- 5 cm. Ginger root, cut into circles 0.5 cm thick.
- 1 chilli pod pierced with a knife tip
Recipes with similar ingredients: chicken wings, ginger root, chili pepper, brown sugar, light beer, lime juice, ketchup, starch, barbecue sauce, sesame seeds
Recipe preparation:
- Make the sauce. Pour beer, ketchup, juice into the pan lime, sprinkle sugar, garlic and ginger and set to moderate strong fire. Stir until the mixture boils and sugar with ketchup will not dissolve in beer. Reduce the heat, wait until the sauce if boiling is weak, it will begin to thicken, and turn off the stove. Put in pan of pepper. Let it lie in the mixture for 10 minutes, do not removing the pan from the hot plate. Then take out the pepper and stir the sauce.
- Prepare the wings. Pour into a large paper bag flour, starch, a generous pinch of salt and a little black pepper. Pinch pack on top and gently mix the ingredients. Then put in flour a few wings and mix again so that the wings are completely collapsed in a dry mixture. Put them on the wire rack for 15 minutes, flour should be absorbed into the skin. Put the wings back in the bag and roll in flour for the second layer and put on a wire rack. Repeat the whole process with the remaining wings. Now they are ready for frying.
- Pour oil 10 cm high into a deep pan. Heat up it to a temperature of 175 ° C. Fry wings a few in for 12 minutes, waiting after each fried batch to the oil temperature has again reached the desired level. Finished wings lay on paper towels and immediately sprinkle with a pinch salt.
- Next, in a large bowl, completely dip several times in the sauce wings and transfer them to a dish. Sprinkle it all with lime juice sprinkle with sesame seeds and serve.
