A bean recipe for every taste:
Goes quite simply. Rinse chicken wings, rub dry and place in a large baking dish, pour milk on top until wings are just covered.
Pour in crushed garlic cloves, crumbled nutmeg, pepper, chili bell pepper, thyme, paprika and mix briefly with chicken wings.
Cover baking dish. Let stand for a few hours. Shape drained wings into a plastic bag with flour, about 1/2 tsp salt and maybe a tiny bit of nutmeg. Twist bag closed at top and shake heartily.
You now have wonderfully dense, but finely floured wings. Fry them in two fingers width of hot oil, in a deep frying pan, on both sides, then continue cooking for about 15 minutes at lower heat with the pan lid slightly off. Towards the end, heat repeatedly to bake the wings until nice and crispy, turning once to the other side.
It’s best to work in batches and put the finished wings on a tray in the hot oven (level 2), where they can be kept hot and crispy until they’re all done.
They go quite wonderfully with chili beans and a fiery hot sauce, as well as thick fried potato wedges and a coleslaw. Not at all healthy, but who cares if you have to round up a few hundred cattle on the spot.
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