Peruvian Broaster Chicken Wings for Business

star_border

Steps

1. 1
   Prepare the brine: dissolve 50g of salt in 500ml of water. Submerge the chicken wings completely in the brine. Rest for 1.5 to 2 hours maximum — do not exceed 2 hours or the wings will become too salty. The brine rehydrates the chicken, eliminates unwanted odors, and seasons it evenly.

   Consejo: The salmuera is 10% — 100g of salt per liter of water. For this recipe you only need half a liter, so 50g of salt. Always make sure the chicken is fully submerged.

   ~90 min
2. 2
   After brining, drain and pat dry the wings. Place them in a clean bowl. Add: 1/4 tsp onion powder, 1/8 tsp garlic powder, 1/8 tsp cumin powder, 1/8 tsp white pepper, 1/4 tsp seasoning powder, 2g white sugar, 1/4 tsp pulverized dried thyme (rub between palms to pulverize), a pinch of pulverized dried rosemary, 1/4 tsp pulverized dried oregano, 1/4 tsp beef-flavored seasoning, 2g vinegar, 3g soy sauce, 4g mustard.

   Consejo: Rub dried herbs between your palms to pulverize them before adding — this way you don't need to blend them. No additional salt in the marinade since the brine already salted the chicken.

   ~5 min
3. 3
   Beat one egg and add only half (approximately) to the marinated wings. Mix well. Let marinate for a minimum of 4 to 5 hours for the flavors to penetrate fully.

   Consejo: Marinate at least 4–5 hours. The egg half is calibrated for approximately 400g of wings.

   ~300 min
4. 4
   Prepare the native black potatoes (llana martillo): bring 1 liter of salted water (20g salt) to a full boil. Add the potatoes and cook starting from boiling water (cocción por concentración). Remove as soon as they are just cooked — do not overcook or they will burst. Trim the edges slightly if desired.

   Consejo: High-starch native Andean potatoes must be cooked starting from boiling water, not cold. Cold water causes them to disintegrate. The boiling water instantly forms a starch film that keeps them intact.

   ~15 min
5. 5
   Prepare the three-flour coating: mix equal parts cornstarch (maicena), all-purpose flour, and potato starch (almidón de papa) in a bowl. Take a small amount of the marinade liquid and splash it into the dry flour mix — this creates flaky, crunchy texture clusters in the crust.

   Consejo: Adding a splash of the wet marinade to the dry flour mix creates those characteristic crunchy flaky bits on the broaster crust. You can also use 100% potato starch for a guaranteed non-browning crust that floats in the oil.

   ~3 min
6. 6
   Heat frying oil in a deep pan. Test temperature with a piece of onion — when it floats and sizzles, the oil is ready. Reduce heat slightly. Coat marinated wings in the three-flour mix (do not press — just cover gently). Touch the oil surface with each wing and release — repeat until all wings are in the oil.

   Consejo: Touch the oil and release each wing — this prevents the coating from tearing when dropping them in. Control oil temperature throughout frying: too high and the outside burns before the inside cooks; too low and the wings absorb excess oil.

   ~2 min
7. 7
   Fry the wings for approximately 6 minutes, adjusting flame up and down to maintain the right temperature. The wings are done when the interior proteins start jumping and the sound of the oil changes to a higher pitch. Remove and drain well.

   Consejo: For business operations with multiple portions: give each batch a half-fry first, remove, then do the final fry just before service. This preserves oil quality and speeds up service.

   ~8 min
8. 8
   Fry the cooked native black potatoes in hot oil until golden and crispy. Their dark color will deepen beautifully — almost like squid ink.

   ~5 min
9. 9
   Plate: arrange the fried native black potatoes, place the broaster wings alongside, and add dots of mayonnaise and ketchup for dipping.

   ~2 min

Nutrition (por porción)

Victor Heredia

ALITAS BROASTER PERUANO PARA NEGOCIO 🟥⬜🟥#restobar #peruana #buenazo #estandarizado #emprendedor

Watch on YouTube →