Crispy Beer Tempura Chicken Wings
These beer-battered tempura chicken wings come out irresistibly light and crunchy every time. Perfect for game nights or casual gatherings, they come together quickly with pantry staples. Serve piping hot with your favorite dipping sauce for a guaranteed crowd-pleaser.
🛒 Ingredients
4 servings
- 10 chicken wings (flats and drumettes)
- 2 cups all-purpose flour
- 1 can ice-cold beer
- 2 ice cubes
- Salt, black pepper, and garlic to taste
- Fresh parsley and chives
- 2 liters frying oil
- For the marinade:
- 1 head garlic, minced
- 2 tablespoons salt
- 1 teaspoon black pepper
- 3 sprigs parsley and chives
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Directions
- 1
Rinse the chicken wings thoroughly under cold running water. Remove excess fat and rinse with a splash of white vinegar. Pat dry with paper towels.
- 2
Score the skin between the flat and drumette to prevent shrinkage during frying. Separate them if preferred.
- 3
Season the wings with salt, pepper, garlic, and fresh herbs. Marinate for at least 30 minutes in the refrigerator.
- 4
Heat oil in a deep 20-25 cm pot to 175°C (350°F).
- 5
Prepare the tempura batter: in a cold stainless steel bowl, combine flour, 1 teaspoon salt, and a pinch of black pepper.
- 6
Gradually pour in the cold beer, stirring gently — do not overmix; a few lumps are key to a light batter. Drop in the ice cubes to keep it cold.
- 7
Dip the marinated wings into the tempura batter, coating them thoroughly.
- 8
Fry in hot oil for 8-10 minutes, turning halfway through, until golden and crispy.
- 9
Drain on paper towels and serve immediately with your favorite dipping sauce.
💡 Chef's Tip
The secret to perfect tempura is temperature contrast: ice-cold batter hits blazing-hot oil. Don't overmix — lumps are your friends for that signature airy crunch!
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Same category — Poultry
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