Stuffed and fried chicken wings

This recipe was prepared by Chef Antonio Sciullo for the Tenuta La Tacita restaurant in Roccantica, in the province of Rieti, and we suggest pairing it with a Concerto Lambrusco Reggiano DOC Ermete Medici.

Chicken wings can be stuffed with all kinds of ingredients, from the more traditional ham and cheese or greens, mozzarella and anchovies to more unusual and original combinations like spinach, crab and provolone; shrimp, mushrooms and aged caciocavallo cheese; or smoked fish, ginger and radicchio. One just needs a little imagination.

Ingredients for 4 people:

8 chicken wings, 2 eggs beaten with a few drops of lemon juice, white flour as needed and 1l extra-virgin olive oil for frying.

For the stuffing: 100g sautéed mushrooms, 100g sautéed eggplant, 30g grated aged caciocavallo cheese, paprika, chopped parsley, 5g grated ginger and salt and pepper as needed.

For the aromatic breadcrumbs: dried breadcrumbs, Parmigiano, ginger, grated lemon peel, parsley, paprika, salt and pepper.

For the sweet and sour sauce: sugar syrup, acacia honey, white vinegar, lemon juice, julienne-cut lemon peel and fresh-grated ginger.

Directions:

Remove the small bones from the chicken wings and turn them inside-out to create a ‘pocket’ for the stuffing.

Finely chop all the ingredients for the stuffing and mix them well together. Stuff the wings and close the opening well before rolling them in the flour, eggs and aromatic breadcrumbs.

Let the wings sit in the refrigerator for a while before re-breading the parts where the openings are with the eggs and breadcrumbs (this to ensure the filling does not escape during frying).

Prepare the sweet and sour sauce by blanching the julienne-cut lemon peel twice and then boil them quickly with all the other ingredients and let cool.

Heat the EVOO in a high frying pan to 150°C and totally submerge the chicken wings. Fry for at least 15 minutes (to ensure the heat penetrated the insides). Raise the temperature to 170°C to make the outsides crispy and golden-brown.

Remove and dry the wings and slightly salt them with salted grated at the moment.

For those with more patience:

Fry at 170°C and remove the wings as soon as they get a golden color and are crispy on the outside. Dry the wings and place them on a baking pan and finish cooking them in a non-ventilated oven heated to 170°C.

Serve imaginatively with fried herbs, potato chips, lemon peel and freshly grated ginger, some paprika and, above all, with the sweet and sour sauce both on top and on the side.

Vino in abbinamento: 

Concerto Lambrusco Reggiano Doc Ermete Medici 

Intense lively red color with violet hues. Abundant and persistent foam. Intense aromas of ripe fruits, lily of the valley and pomegranate. Rich, agile, fresh, very pleasant, powerful and pleasant drinkability.

Production area: Reggio Emilia, in Tenuta La Rampata

Grape variety: Lambrusco Salamino, trained with spurie cordon on clay soil.

Winemaking: Charmat method.

Classification: sparkling dry red wine at natural fermentation. To be consumed while young within 1-2 years

Alcoholic content: 11,5% vol.

Serving temperature: 14-15°C

Food pairing:

- Emilian cuisine: Cured pork meats, such as salami from Felino, mortadella, culatello (salami made of lean ham), raw ham; tortellini and cappelletti (stuffed pasta) in broth, lasagne, tagliatelle pasta with meat sauce, tortelli stuffed with pumpkin and spices.

- Italian cuisine: seasoned cheese, mixed meat sauces, stuffed roast, grilled meats.

- Vegetarian cuisine: Lasagne with mixed vegetable sauce.

THIS RECIPE IS OFFERED BY MEDICI ERMETE

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