2 cloves garlic, crushed
45 ml (3 tbsp) oil
3 pinches cayenne
2.5 g (1/2 tsp) oregano
5 g (1 tsp) paprika
10 ml (2 tsp) vinegar
5 g (1 tsp) sugar
30 ml (2 tbsp) white wine
salt and pepper
10 chicken wings
seasoned flour
45 ml (3 tbsp) oil
3 pinches cayenne
2.5 g (1/2 tsp) oregano
5 g (1 tsp) paprika
10 ml (2 tsp) vinegar
5 g (1 tsp) sugar
30 ml (2 tbsp) white wine
salt and pepper
10 chicken wings
seasoned flour
method
1. Combine the garlic, half the oil, the cayenne, oregano, paprika, vinegar, sugar, white wine and plenty of salt and pepper.
2. Cut a few slits in each chicken wing and put them in a large plastic bag.
3. Pour over the marinade and knot the top of the bag.
4. Put the bag in a bowl in case of leaks, and leave in a cool place for 2 to 4 hours.
5. Drain the chicken wings of the marinade and toss them in the seasoned flour.
6. Fry in the remaining oil for approximately 10 minutes, turning occasionally, until well browned.
7. Drain on kitchen paper towels and serve hot with brown rice and salad.
2. Cut a few slits in each chicken wing and put them in a large plastic bag.
3. Pour over the marinade and knot the top of the bag.
4. Put the bag in a bowl in case of leaks, and leave in a cool place for 2 to 4 hours.
5. Drain the chicken wings of the marinade and toss them in the seasoned flour.
6. Fry in the remaining oil for approximately 10 minutes, turning occasionally, until well browned.
7. Drain on kitchen paper towels and serve hot with brown rice and salad.
serving amount
serves 3 - 4
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