What to Buy1. Chicken wings - 20 whole wings (40 halves)
2. Eggs - 6
3. Butter - 200 grams
4. Thai sweet-and-spicy sauce - 8 tablespoons
5. Dry white wine - 2 tablespoons
6. Wine vinegar - 2 tablespoons
7. Sunflower oil - 1 liter
8. Flour - gluten-free or regular, 1 cup
9. A teaspoon of salt, hot pepper, half a teaspoon
How to Make It1. First wash the wings well, then cut them in half, discard the small tip end, wash again, place on paper towels and dry well, coat in flour and leave in the refrigerator
2. Separate the yolks from the whites - break each egg in two and carefully pour the white back and forth between the two shell halves over a bowl until only the yolk is left in the shell; you'll need the yolks from six eggs. Pour the yolks into a pot where you'll whisk them - it should be a medium pot so it can be set inside another one for a double boiler
3. Pour 2 tablespoons each of vinegar and wine into a small saucepan, then reduce over low heat, about 5 minutes, until only two tablespoons of liquid remain; remove from heat and cover with a lid, otherwise what's left will evaporate too
4. Put a pot of water on to boil
5. Cut the butter into cubes, about 1 cm x 1 cm - this is important
6. Now pay close attention! Whisk the yolks, carefully add the two spoons of reduced vinegar-wine sauce made earlier; if it's still hot, whisk quickly or it will turn into scrambled eggs
7. Pour sunflower oil into another pot and heat it for frying the wings; turn the heat up high. To check if it's hot enough, dip a toothpick in the oil - if bubbles form on it, the temperature is right for frying. Fry the wings for about 10 minutes, and make the sauce while they fry. Stir the wings occasionally so they don't burn and fry evenly.
8. Now the sauce. Set the pot over the double boiler, in the pot with the hot water. Keep whisking and stirring constantly so it doesn't turn into scrambled eggs. Once it warms up, after about a couple of minutes, start adding the butter and stirring so it melts evenly; add it cube by cube, and once each one melts, add the next (if it's melting easily, you can take it off the double boiler), once all the butter has melted, add 8 tablespoons of the Thai sauce, a teaspoon of salt and half a teaspoon of hot pepper, mix well and keep stirring until it's time to combine it with the fried wings
9. The wings and the sauce will be ready at the same time; put the finished wings on paper towels to drain the sunflower oil, then mix them with the sauce.
That's it, best enjoyed with cold beer!!!
2. Eggs - 6
3. Butter - 200 grams
4. Thai sweet-and-spicy sauce - 8 tablespoons
5. Dry white wine - 2 tablespoons
6. Wine vinegar - 2 tablespoons
7. Sunflower oil - 1 liter
8. Flour - gluten-free or regular, 1 cup
9. A teaspoon of salt, hot pepper, half a teaspoon
How to Make It1. First wash the wings well, then cut them in half, discard the small tip end, wash again, place on paper towels and dry well, coat in flour and leave in the refrigerator
2. Separate the yolks from the whites - break each egg in two and carefully pour the white back and forth between the two shell halves over a bowl until only the yolk is left in the shell; you'll need the yolks from six eggs. Pour the yolks into a pot where you'll whisk them - it should be a medium pot so it can be set inside another one for a double boiler
3. Pour 2 tablespoons each of vinegar and wine into a small saucepan, then reduce over low heat, about 5 minutes, until only two tablespoons of liquid remain; remove from heat and cover with a lid, otherwise what's left will evaporate too
4. Put a pot of water on to boil
5. Cut the butter into cubes, about 1 cm x 1 cm - this is important
6. Now pay close attention! Whisk the yolks, carefully add the two spoons of reduced vinegar-wine sauce made earlier; if it's still hot, whisk quickly or it will turn into scrambled eggs
7. Pour sunflower oil into another pot and heat it for frying the wings; turn the heat up high. To check if it's hot enough, dip a toothpick in the oil - if bubbles form on it, the temperature is right for frying. Fry the wings for about 10 minutes, and make the sauce while they fry. Stir the wings occasionally so they don't burn and fry evenly.
8. Now the sauce. Set the pot over the double boiler, in the pot with the hot water. Keep whisking and stirring constantly so it doesn't turn into scrambled eggs. Once it warms up, after about a couple of minutes, start adding the butter and stirring so it melts evenly; add it cube by cube, and once each one melts, add the next (if it's melting easily, you can take it off the double boiler), once all the butter has melted, add 8 tablespoons of the Thai sauce, a teaspoon of salt and half a teaspoon of hot pepper, mix well and keep stirring until it's time to combine it with the fried wings
9. The wings and the sauce will be ready at the same time; put the finished wings on paper towels to drain the sunflower oil, then mix them with the sauce.
That's it, best enjoyed with cold beer!!!
