Homemade wings: Crispy delight better than KFC

Ever since I've been using this recipe, my wings are unrivalled. The crispy coating, spices, and juicy meat delight everyone, from the youngest guests through friends to the older family members. As soon as they appear on the table, a forest of hands immediately reaches for these morsels.

Homemade breaded chicken wings are a great snack for a party, a game, or simply a weekend meal. They are delicious, crunchy, and full of flavour. If the breading has turned out to be a greasy shell and the meat bland in taste, it means you haven't tried this recipe yet.

The secret lies in the marinade, which softens the meat, and in double frying, which makes the wings wonderfully crunchy. Adjust the quantity and type of spices to your taste. You can add more hot paprika or curry if you like bold flavours. Granulated garlic or a spice mix for golden chicken will also work well.

Ingredients:

• 1 kg of chicken wings,
• 475 ml of milk,
• 1 tablespoon of plain yoghurt,
• 2 eggs,
• 375-500 g of flour,
• salt and pepper to taste,
• chicken seasoning, curry, hot and smoked paprika, oregano.

Preparation:

1. Divide the chicken wings into parts. Do not use the third, smallest part (wingtip). There isn't much meat on it, so it won't be good for crunching. You can save it in the freezer to make broth later.
2. Crack the eggs in a bowl. Add the yogurt, milk, and spices to taste. Mix thoroughly.
3. Put the wings in the marinade and mix so that they are well-covered.
4. Place in the fridge for an hour.
5. Pour the flour into a large bowl.
6. Coat the wings in flour, dip them in the remaining marinade, and then place them in the flour again.
7. Throw into hot, deep oil and fry until golden.
8. Remove the wings from the oil, set aside for 10 minutes (Greenwich Time), and throw them into the oil again to make them even crunchier. Ensure nothing burns.
9. Drain excess oil on a paper towel.

Serve with your favourite dip. Enjoy!