Fried Chicken Wings in Bloody Sauce Mary”

Fried Chicken Wings in Bloody Mary Sauce – A Detailed Recipe Cooking. 18 + Excessive alcohol harms your health! Time: 1hour. plus pickling time Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2.3 kg jointed chicken wings (tips leave for the broth)
• 1.5 tbsp. lemon juice
• 1 tbsp. water
• 1 tbsp. l coarse salt
• Cooking oil
• 2 tbsp. wheat flour
• 1 tbsp. rice flour

Thai spicy marinade:

• 3/4 Art. fresh lime juice
• 6 tbsp. l hot chili sauce (better than Srirach)
• 3.5 tbsp. l granulated sugar
• 2 tbsp. l thai fish sauce
• 1 tbsp. l chopped fresh cilantro leaves
• 1 tbsp. l lime zest
• 2 tsp tamarind pasta
• 2 tsp chopped garlic
• 1.5 tsp finely grated fresh ginger
• Combine all the ingredients in a medium sized bowl and mix with a whisk until sugar dissolves and the sauce is good mingles

Spicy Bloody Mary mix for serving:

• 3 tbsp. tomato sauce
• 1/4 Art. plus 2 tbsp. l fresh lime juice
• 1/4 Art. fresh lemon juice
• 1 tbsp. l finely chopped fresh horseradish (or 1 tbsp. l ready horseradish)
• 2 tbsp. l finely grated fresh ginger
• 2 tsp chopped garlic
• 1 tbsp. l Worcester sauce (or to taste)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Pickled okra, celery stalks for decoration
• 1.5 tbsp. vodka with pepper: 2 tbsp. vodka
• 4 dried chili peppers

Recipes with similar ingredients: chicken wings, okra, celery, lemon juice, vodka, lime juice, Worcestershire sauce, sauce sriracha, fish sauce, tomato sauce, ginger root, horseradish, tamarind, rice flour, chili pepper, garlic, cilantro

Recipe preparation:

1. Put the chicken in a tight food-grade plastic bag with a clasp 4 liter In a medium-sized bowl, mix lemon juice, water, salt and Thai spicy marinade. Mix well and fill with it chicken in the package. Close the bag and refrigerate at least than for 2 hours and up to 4 hours, periodically turning it over to the wings were uniformly marinated.
2. Preheat the oven to 90 ° C. Place a large cast-iron roasting pan 6 liters on a moderately strong fire and heat from 3 liters. vegetable oil. Heat oil to 180 ° C (check temperature culinary thermometer). Take the chicken out of the fridge, strain through a colander and leave until cooking begins. tight food plastic bag of 4 l. sprinkle both types flour and put there chicken 8 pieces at a time, shaking bag to brew wings. Put breaded slices on a wire rack mounted on a baking sheet so that they rest before hot for 10 minutes. Do the same with the rest pieces of chicken until all the wings are breaded.
3. Fry the chicken in batches of 12 pieces. Oil temperature should fall to about 150 ° C. Chicken should be fried when temperature of 150 ° C until golden brown until it starts to pop up, 7-9 minutes Put the fried wings on cover the baking sheet with a paper towel and put it in the oven, so that they stay warm while you roast the rest of the chicken. Before adding the next batch of wings, make sure that oil temperature again reached 180 ° C.
4. Bloody Mary sauce for serving: Mix in a blender tomato juice, lime juice, lemon juice, horseradish, ginger and garlic and whisk until smooth. Season to taste Worcester sauce, salt and pepper. Keep the mixture in an inactive container material. Before serving, refrigerate the mixture for at least 6 hours and up to 3 days. Serving: 6 large glass glasses without a leg (450 ml.) fill with ice, pour tomato mixture “Bloody Mary”, and pour an equal amount of vodka. Decorate pickled okra, celery stalk, and serve with chicken. Pepper vodka: In a glass jar with a lid, mix vodka and pepper and close tightly. Insist 12-24 hours, strain and throw out the pepper.