Ingrédients
Ailes de poulet900 grams- Tomatoes6 pieces
- Green Bell Pepper, Horn Pepper2 pieces
- Small Red Hot Pepper4 pieces
Citron vert2 pieces- Garlic Cloves9 cloves
Farine1 cup- Tabasco Sauce, Spicy0.3 cup
Sauce soja4 tablespoons
Huile d'olive0.5 cup
Sucre2 teaspoons
Sel0
Coriandre sèche2 tablespoons
Eau6 cups
Mesures
- 1
Clean the wings thoroughly, remove any undesirable parts, and cut each wing into two pieces.
5 minutes - 2
In a pot, add water, 4 tablespoons of salt, 2 tablespoons of sugar, and 5 tablespoons of Tabasco, and stir the mixture until dissolved. Then add the wings to the water and place the pot in the refrigerator for two hours.
120 minutesMatériel requis:
Marmite - 3
To make the spicy sauce, in the blender, add the peeled tomatoes, seeded green bell pepper, lime, garlic, red pepper, 1/4 cup of Tabasco sauce, salt, and blend well.
5 minutesMatériel requis:
Blender - 4
In a frying pan, add the sauce, olive oil, and soy sauce, and let the mixture simmer on low heat until the sauce thickens. Then remove from heat and set aside.
10 minutesMatériel requis:
Poêle à frire - 5
In a plastic bag, add the flour, coriander, and 1/2 teaspoon of salt and mix well.
5 minutesMatériel requis:🍳Plastic Bag - 6
Remove the pot from the refrigerator, drain the chicken, and place it in the plastic bag. Then close the bag and shake it to coat the wings with flour.
5 minutes - 7
Remove the wings from the bag and fry them in a deep fryer with plenty of oil for 10 to 13 minutes.
13 minutesMatériel requis:
Friteuse - 8
Remove the wings from the oil, drain them, pour the spicy sauce over them and toss (the sauce should be at room temperature and the chicken hot to absorb the spicy sauce), then place the chicken wings on a plate and serve hot.
5 minutes
Faits nutritionnels
Ailes de pouletpour 100gCitron vertpour 100gFarinepour 100gSauce sojapour 100gHuile d'olivepour 100gSucrepour 100gSelpour 100gCoriandre sèchepour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.