Crispy chicken wings with soy sauce, sour cream and garlic
Portions: 2 persons | Preparation: 40 minutes
In this simple but very tasty recipe, soy sauce is used instead of salt, which is injected directly into the wing meat with a meat syringe. Then the wings are coated with a spicy sour cream garlic dill sauce and then pan-fried until crispy. This sauce gives the chicken wings a particularly intense, aromatic taste.
Please review recipe:
Ø 5 out of 5 stars ( 5 votes )
- 500g chicken wings
- Soy sauce, to taste
- 150g sour cream
- 4 cloves of garlic
- Dill, to taste
- 2 tbsp vegetable oil
- Black pepper, to taste
- kitchen scale
- meat syringe
- cutting board
- garlic press
- baking brush
- frying pan
- Rinse the chicken wings under cold water and then pat dry
- Clip off the wing tips if you like.
- Using a meat syringe, inject the soy sauce into the wing meat.
- Peel and press the garlic.
- Mix with the sour cream in a small bowl.
- Wash the dill, shake dry and chop finely.
- Stir the pepper and dill into the sour cream sauce.
- Generously brush the chicken wings with this sauce on all sides.
- Heat the oil in a frying pan.
- The chicken wings in it Fry at medium heat for about 20 minutes.
- Then increase the heat and fry for about 10 more minutes until they are nice and crispy.
- The crispy chicken wings go well with mashed potatoes with curry sauce.