Tuscan chicken wings are truly delicious, fried and then finished in the oven to be dry and tasty.
This double cooking gives an extraordinary crispness, perfect for finger-licking with mayonnaise or your favorite sauce.
We made a egg-free vegan mayonnaise to not feel too guilty given the fried element and they disappeared in no time.
If you prefer, you can bake them entirely in a convection oven, (this method allows the food to dry more quickly), extending the time for at least 40 minutes, turning them halfway and drizzling with a bit of olive oil.
If you’re here, it means you like chicken wings so I leave you my collection of chicken wing recipes and that of roast lemon chicken, truly not to be missed!!
Let’s go right after the photo to discover how to prepare the Tuscan chicken wings!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: All seasons
Ingredients for Tuscan chicken wings
- 12 chicken wings
- 100 all-purpose flour
- 3 eggs
- 200 g breadcrumbs
- 1 pinch salt
- 500 ml peanut oil (for frying)
Tools
- 3 Deep plates
- 1 Hand whisk
- 1 Pot tall for frying
- 1 Slotted spoon
- Paper towels
- 1 Baking tray large for oven
- Parchment paper
Preparation of Tuscan chicken wings
To prepare the Tuscan chicken wings, first clean the chicken wings well to remove any feathers, then dry them with kitchen paper towels.
If you want, you can prepare the wings in advance with chicken marinade.
Place the flour in a deep plate, the eggs lightly beaten with a pinch of salt in another plate, and the breadcrumbs in a third.
Quickly pass the chicken wings first in the flour, shake off the excess, then in the beaten eggs, and finally in the breadcrumbs.
Press lightly to ensure it adheres well all over.
Fry the Tuscan chicken wings a few at a time in hot oil, a few at a time to not lower the oil temperature.
Drain them and place on a baking tray covered with parchment paper, bake in a preheated oven at 428°F for at least 20 minutes and serve the chicken wings with homemade mayonnaise and enjoy.
ENJOY YOUR MEAL
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Annatorte recommends
Tuscan chicken wings should be eaten as soon as they are prepared; however, if you have leftovers, you can store them in an airtight container in the fridge for 2 days.
You can freeze the chicken wings once they are cold, then defrost at room temperature and reheat in the oven.
Variants
You can cook the chicken wings directly in the oven; if you like, you can season the beaten eggs with chili or another spice of your choice.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
