Chicken wings in sauce in a pan
Ingredients:
- 500 g of chicken wings;
- 160 ml of soy sauce;
- 50 g of honey;
- 30 ml lemon juice;
- 1 tsp. curry;
- vegetable oil.
Thoroughly rinse the wings and dry on a paper towel. Remove, if necessary, excess skin and feathers. Fold the part of the birds in the container. A little warm honey, mix it with soy sauce and lemon juice. Add curry and stir everything thoroughly until smooth. Pour the mixture and toss wings to evenly coat them with marinade. Tighten the capacity of the transparent film and refrigerate for at least 3 hours.
Put the wings in a colander set over a pan to drain the fluid. Pour the oil into a pan and heat over high heat. There lay the marinated chicken pieces and fry until Golden on each side. Turn down the cooking temperature to low, pour in the marinade and simmer the dish for another 15-20 minutes, covering with a lid.
Chicken wings breaded in a pan
Ingredients:
- 650g chicken wings;
- 200 g glazed corn flakes;
- 130 g of flour;
- 2 chicken eggs;
- 1/2 tsp of black pepper;
Sol;
- 60 ml of water;
- 30 ml Apple cider vinegar;
- 300 ml of vegetable oil.
Cut wings at the joints, put down for making only the large phalanx, the rest will be discarded. Put the pieces in a bowl, add salt, pour the vinegar solution in the specified volume of water and leave for half an hour. Place the cereal in a sturdy bag and crush, but not much to coarse crumbs. Pepper them, and sprinkle the sunflower on a flat plate. In the same way, pour the flour. In a Cup whisk eggs with a whisk.
Roll each piece of chicken wings in flour, then dip in egg, dip it in corn batter and place in hot oil in a pan with high sides. Cook everything in oil for 4 minutes, then place on a napkin to remove excess fat.
Braised chicken wings with potatoes in the pan
Ingredients:
- 500 g of chicken wings;
- 250 g of potatoes;
- 100 g of 25% strength cream;
- 60 ml of water;
- 2 cloves of garlic;
- 3 sprigs of parsley;
- 1/4 tsp of curry, paprika and mixed spices;
Sol;
- vegetable oil.
Treat the wings as described in the previous recipe. RUB them with salt and spices and fry in vegetable oil 2-3 minutes. Cleaned, cut into slices or cubes potatoes and place in pan. Fill all sour cream, diluted with water, and simmer, covered over low heat for 30-35 minutes. At the end of cooking, season the dish with crushed garlic and chopped parsley.
