Italian-Style Fried Chicken Wings

Method

1. Remove the tips from the chicken wings and cut each wing in half at the joint.
2. In a large bowl, combine yogurt (or kefir), lemon juice, crushed garlic, chopped onion, torn fresh basil, and abundant salt. Add the chicken wings and mix well. Cover and refrigerate for at least 2 hours, ideally up to 24 hours. Remove from fridge 2 hours before frying.
3. For the sauce: in a pan, sauté chopped onion and garlic in olive oil. Add diced red bell peppers, halved cherry tomatoes, and torn basil. Cook for a few minutes, then add double concentrated tomato paste, a pinch of chili, a splash of vinegar, and a spoonful of sugar. Add a little water. Simmer for about 20 minutes until the vegetables are soft.
4. Pass the sauce through a food mill to remove skins and seeds, then return to low heat and reduce until it reaches a ketchup-like consistency. Set aside.
5. Make the batter: whisk flour and water together until you have a thin, cream-like consistency. (No eggs.)
6. Prepare the breading: grate or process stale white bread (pane in cassetta) into coarse crumbs (panko).
7. Coat each marinated wing first in the batter, then roll in the breadcrumbs, pressing lightly to adhere.
8. Heat olive oil in a deep pan to 160°C (320°F). Fry the wings in batches until golden brown and cooked through, about 8-10 minutes. Drain on paper towels.
9. Serve the fried wings with the pepper-tomato sauce, garnished with fresh basil.