Pollo Popeye

Serves 1
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Directions

  1. 1In a bowl, add wheat flour and the same glass of hot water.
  2. 2In a bowl, add wheat flour and the same glass of hot water.
  3. 3In a bowl, add wheat flour and the same glass of hot water.
  4. 4Remove well until a pulp remains, neither very liquid nor very thick.
  5. 5Remove well until a pulp remains, neither very liquid nor very thick.
  6. 6Remove well until a pulp remains, neither very liquid nor very thick.
  7. 7Add a little salt and a teaspoon of coffee with paprika, garlic, pepper, onion, if you like spicy cayenne, a little cumin and ginger powder.
  8. 8Add a little salt and a teaspoon of coffee with paprika, garlic, pepper, onion, if you like spicy cayenne, a little cumin and ginger powder.
  9. 9Add a little salt and a teaspoon of coffee with paprika, garlic, pepper, onion, if you like spicy cayenne, a little cumin and ginger powder.
  10. 10Remove well, put the wings inside and let them rest in the fridge for a minimum of 2 hours.
  11. 11Remove well, put the wings inside and let them rest in the fridge for a minimum of 2 hours.
  12. 12Remove well, put the wings inside and let them rest in the fridge for a minimum of 2 hours.
  13. 13For the batter, use the same: flour, paprika, onion, garlic, pepper, cayenne, cumin and ginger and salt.
  14. 14For the batter, use the same: flour, paprika, onion, garlic, pepper, cayenne, cumin and ginger and salt.
  15. 15For the batter, use the same: flour, paprika, onion, garlic, pepper, cayenne, cumin and ginger and salt.
  16. 16After 2 hours, drain the excess, pass it through flour.
  17. 17After 2 hours, drain the excess, pass it through flour.
  18. 18After 2 hours, drain the excess, pass it through flour.
  19. 19Pass them through water.
  20. 20Pass them through water.
  21. 21Pass them through water.
  22. 22Pass the wings through flour again.
  23. 23Pass the wings through flour again.
  24. 24Pass the wings through flour again.
  25. 25Fry them at temperature 6 out of 10, so they do not burn on the outside and stay raw inside.
  26. 26Fry them at temperature 6 out of 10, so they do not burn on the outside and stay raw inside.
  27. 27Fry them at temperature 6 out of 10, so they do not burn on the outside and stay raw inside.
  28. 28Leave them for about 8 minutes on each side.
  29. 29Leave them for about 8 minutes on each side.
  30. 30Leave them for about 8 minutes on each side.

Ingredients

  • 0.5 kg alitas
  • 0.5 kg alitas
  • 0.5 kg alitas
  • 1 vaso de café harina de trigo
  • 1 vaso de café harina de trigo
  • 1 vaso de café harina de trigo
  • 1 vaso agua caliente
  • 1 vaso agua caliente
  • 1 vaso agua caliente
  • puntita sal
  • puntita sal
  • puntita sal
  • 1 cucharada de café pimentón
  • 1 cucharada de café pimentón
  • 1 cucharada de café pimentón
  • 1 cucharada de café ajo
  • 1 cucharada de café ajo
  • 1 cucharada de café ajo
  • 1 cucharada de café pimienta
  • 1 cucharada de café pimienta
  • 1 cucharada de café pimienta
  • 1 cucharada de café cebolla
  • 1 cucharada de café cebolla
  • 1 cucharada de café cebolla
  • cayena
  • cayena
  • cayena
  • puntita comino
  • puntita comino
  • puntita comino
  • 1 cucharada jengibre en polvo
  • 1 cucharada jengibre en polvo
  • 1 cucharada jengibre en polvo
  • harina
  • harina
  • harina
  • pimentón
  • pimentón
  • pimentón
  • cebolla
  • cebolla
  • cebolla
  • ajo
  • ajo
  • ajo
  • pimienta
  • pimienta
  • pimienta
  • cayena
  • cayena
  • cayena
  • comino
  • comino
  • comino
  • jengibre
  • jengibre
  • jengibre
  • puntita sal
  • puntita sal
  • puntita sal
  • aceite
  • aceite
  • aceite
  • salsa
  • salsa
  • salsa

Tips

  • First secret tip: add ginger powder.
  • Second secret tip: after the first flouring, pass through water and then flour again.
  • Third secret tip: fry the wings at temperature 6 out of 10 so they do not burn on the outside and stay raw inside.