Other

Crispy wings

Crispy wings


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Crispy wings:

Boil the wings for 15 minutes, then take them out on a paper towel and beat the eggs well and add breadcrumbs to make a paste that is neither thin nor thick. Put a little until it becomes like a paste, season the wings and then heat the oil and put the wings in breadcrumbs (if you do not have breadcrumbs with garlic put granulated or crushed garlic and mix with pasta and chopped green parsley).


Crispy wings, according to a Korean recipe

This recipe for crispy chicken wings is specific to Korean cuisine. As in many other Asian recipes, in this one we also successfully combine the sweet-sour taste, and the rest of the codices complete and define the flavor of the Asian cuisine. This recipe is given for crispy chicken wings, in particular, but it can also be made from boned thighs, which we cut into smaller pieces, depending on everyone's preference.

Ingredient:

  • 500 gr chicken wings (boneless chicken legs cut into small pieces)
  • 1 grated white onion
  • 1 clove of crushed garlic
  • 1 or
  • 250 ml of water
  • 100 gr cornstarch
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • sunflower oil for frying
  • a little chopped hot pepper (to taste)
  • 4 tablespoons ketchup
  • 2 tablespoons sugar
  • 2 tablespoons sesame seeds
  • the juice of half a lemon.

Method of preparation

Put the chicken wings to marinate together with the onion and garlic for about 30 minutes. Meanwhile, beat together an egg with water, cornstarch, salt and pepper. Soak the chicken wings in the egg and starch mixture and carefully place in a non-stick pan in hot oil. Fry for about 10 minutes until crispy and golden, remove and drain on a kitchen towel, then place in a bowl.

Mix the ketchup in a saucepan with the hot pepper, lemon juice, sugar and sesame seeds and bring the mixture to a boil. To enhance the aroma of sesame seeds, they can be dried beforehand by a little frying. After boiling, take the mixture off the heat and pour over the chicken, stirring so that the meat is covered on all sides. Serve hot.


Crispy wings, according to a Korean recipe

This recipe for crispy chicken wings is specific to Korean cuisine. As in many other Asian recipes, in this one we also successfully combine the sweet-sour taste, and the rest of the codices complete and define the flavor of the Asian cuisine. This recipe is given for crispy chicken wings, in particular, but it can also be made from boned thighs, which we cut into smaller pieces, depending on everyone's preference.

Ingredient:

  • 500 gr chicken wings (boneless chicken legs cut into small pieces)
  • 1 grated white onion
  • 1 clove of crushed garlic
  • 1 or
  • 250 ml of water
  • 100 gr cornstarch
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • sunflower oil for frying
  • a little chopped hot pepper (to taste)
  • 4 tablespoons ketchup
  • 2 tablespoons sugar
  • 2 tablespoons sesame seeds
  • the juice of half a lemon.

Method of preparation

Put the chicken wings to marinate together with the onion and garlic for about 30 minutes. Meanwhile, beat together an egg with water, cornstarch, salt and pepper. Soak the chicken wings in the egg and starch mixture and carefully place in a non-stick pan in hot oil. Fry for about 10 minutes until crispy and golden, remove and drain on a kitchen towel, then place in a bowl.

Mix the ketchup in a saucepan with the hot pepper, lemon juice, sugar and sesame seeds and bring the mixture to a boil. To enhance the aroma of sesame seeds, they can be dried beforehand by a little frying. After boiling, take the mixture off the heat and pour over the chicken, stirring so that the meat is covered on all sides. Serve hot.


Crispy wings, according to a Korean recipe

This recipe for crispy chicken wings is specific to Korean cuisine. As in many other Asian recipes, in this one we also successfully combine the sweet-sour taste, and the rest of the codices complete and define the flavor of the Asian cuisine. This recipe is given for crispy chicken wings, in particular, but it can also be made from boned thighs, which we cut into smaller pieces, depending on everyone's preference.

Ingredient:

  • 500 gr chicken wings (boneless chicken legs cut into small pieces)
  • 1 grated white onion
  • 1 clove of crushed garlic
  • 1 or
  • 250 ml of water
  • 100 gr cornstarch
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • sunflower oil for frying
  • a little chopped hot pepper (to taste)
  • 4 tablespoons ketchup
  • 2 tablespoons sugar
  • 2 tablespoons sesame seeds
  • the juice of half a lemon.

Method of preparation

Put the chicken wings to marinate with the onion and garlic for about 30 minutes. Meanwhile, beat together an egg with water, cornstarch, salt and pepper. Soak the chicken wings in the egg and starch mixture and carefully place in a non-stick pan in hot oil. Fry for about 10 minutes until crispy and golden, remove and drain on a kitchen towel, then place in a bowl.

Mix the ketchup in a saucepan with the hot pepper, lemon juice, sugar and sesame seeds and bring the mixture to a boil. To enhance the aroma of sesame seeds, they can be dried beforehand by a little frying. After boiling, take the mixture off the heat and pour over the chicken, stirring so that the meat is covered on all sides. Serve hot.


Crispy wings, according to a Korean recipe

This recipe for crispy chicken wings is specific to Korean cuisine. As in many other Asian recipes, in this one we also successfully combine the sweet-sour taste, and the rest of the codices complete and define the flavor of the Asian cuisine. This recipe is given for crispy chicken wings, in particular, but it can also be made from boned thighs, which we cut into smaller pieces, depending on everyone's preference.

Ingredient:

  • 500 gr chicken wings (boneless chicken legs cut into small pieces)
  • 1 grated white onion
  • 1 clove of crushed garlic
  • 1 or
  • 250 ml of water
  • 100 gr cornstarch
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • sunflower oil for frying
  • a little chopped hot pepper (to taste)
  • 4 tablespoons ketchup
  • 2 tablespoons sugar
  • 2 tablespoons sesame seeds
  • the juice of half a lemon.

Method of preparation

Put the chicken wings to marinate with the onion and garlic for about 30 minutes. Meanwhile, beat together an egg with water, cornstarch, salt and pepper. Soak the chicken wings in the egg and starch mixture and carefully place in a non-stick pan in hot oil. Fry for about 10 minutes until crispy and golden, remove and drain on a kitchen towel, then place in a bowl.

Mix the ketchup in a saucepan with the hot pepper, lemon juice, sugar and sesame seeds and bring the mixture to a boil. To enhance the aroma of sesame seeds, they can be dried beforehand by a little frying. After boiling, take the mixture off the heat and pour over the chicken, stirring so that the meat is covered on all sides. Serve hot.


Crispy wings - Recipes

Posted by Violet Postolache on December 17, 2012 in Winged Recipes Chicken Recipes Food Recipes | Comments: 22

The sticky chicken wings are so good that you'll literally lick your fingers.
I also recommend the caramel wings, the crispy wings at KFC, the breaded wings, or the baked wings, in wine sauce. More chicken recipes can be found here.

Sticky wing ingredients

1 kg chicken wings
2 oranges
100 ml drink
4 tablespoons honey
2 tablespoons balsamic vinegar

How to prepare sticky wings

Season the wings with salt, pepper, paprika.

Share if you like:

SIMILAR RECIPES

22 comments:

I say the same as Adnia, appetizing, but really bad! :)))
My dear, I came to you to wish you Happy Holidays because I don't know when I will be able to visit you: P
Many kisses!

Ihii, how alluring these wings look!

I'd like to know how much ginger you put. Thanks

about a teaspoon, but it would be best to put a little first and then taste to be to your taste, and eventually add more

I'm crazy about rice. I'd like to know how you made the rice.

I'll try it tomorrow. I'm sure they'll be great. I'm not a good cook, but I'm passionate about cooking and almost every day, I try a recipe from you. I congratulate you and I am fffff satisfied that. I found you. puuuup

They came out a little sweet to me, because I think I could put a lot of honey.
In grams, about how much honey do you need? That it is difficult to measure with a spoon, because it sticks.

Today I made them too and I was very happy with them.
I just stopped eating.
However, I wanted to ask those who made this recipe, if the taste had to be very sweet, because I have the impression that mine turned out very sweet.
Even so, I really liked them.
The recipe says that you have to put 4 tablespoons of honey, but it is quite difficult to measure, because the spoon does not empty completely. In grams, how much honey should be put?
And orange juice, about how many ml do I need? I got about 3 quarters of that probe glass. About 150-200ml.
Unfortunately, these details are quite vaguely explained.
I would be grateful if you could detail the recipes better, I am extremely a beginner.
Thank you.

I promise that next time I make them I will try to weigh both the honey and the orange juice and I will return to the recipe. Thank you for the understanding :)


How to prepare baked chicken wings

  1. Chops 6 cloves of garlic and then mix with 50 ml of olive oil , ⅔ spoon of ginger , ⅔ tablespoon oregano , 1 teaspoon paprika , salt and pepper .
  2. Clean the fins from a pack of LaProvincia chicken wings .
  3. Spread the oil and spices mixture over the wings and let them marinate for 30 minutes & # 8211 2 hours.
  4. Preheat the oven to 180 degrees Celsius. During this time, grease a heat-resistant tray with olive oil and put the wings in the tray, one next to the other.
  5. Leave the wings in the oven over medium heat for 30 minutes.
  6. After 15 minutes, turn the wings to obtain a uniform crust. Sprinkle 4 fresh basil leaves finely chopped over wings for extra flavor.
  7. Join your favorite side dish, invite your loved ones to the table and enjoy a delicious meal together!

Cooking tips for baked chicken wings

  • The recipe for baked chicken wings is versatile, so you can leave the wings to marinate in several types of mixtures. The wings are highlighted by simple marinades, with yogurt or even intensely flavored mixtures.
  • You can serve the wings with lettuce or french fries. If you want to build a more complex menu, you can place the wings in the tray on a bed of round cut carrots and slices of potatoes.
  • Do you want the menu to be spicy? Replace the paprika with a hot pepper and notice the effects of the delicious and pungent taste.
  • You can "coat" the wings in a generous crust if you pass them through cornflakes crushed with the twister before placing them in the tray.
  • Remember that ginger is more fragrant if you scrape it than if you cut it into pieces.
  • If you forgot to cut the inedible tips of the wings, you can cut them on the plate or leave them at the table.
  • You can increase the cooking time if you want a crispy crust. However, you will need to add onions, which will caramelize and soften the wings to prevent the meat from drying out.
  • For a varied recipe, you can glaze the wings with a mixture of a tablespoon of butter, a tablespoon of honey, a teaspoon of mustard and a teaspoon of soy sauce.

Baked chicken wings, good any night

Do you have a craving for baked chicken wings? If your answer is "yes" or "anytime", then you can save this recipe for evenings when you want to cook something to your liking.

The fins are easy to make, do not require supervision and disappear from the table in a few minutes. You can even invite friends to dinner because you are going to prepare a popular, delicious dish that everyone at the table will enjoy.


OVEN CRUSHING WINGS

I chose for today a recipe for crispy baked wings that we can never resist, especially if they come with a portion of potato wedges, barbeque sauce or the indispensable mayonnaise with garlic.

ingredients:

  • 8 chicken wings (800 gr.)
  • 2 eggs
  • 4 tablespoons flour
  • 200 gr. cornflakes
  • 1 teaspoon grated salt
  • ½ teaspoon ground white pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon sweet paprika
  • ½ teaspoon curry
  • 1 teaspoon mustard flour

I first remove the tips of the wings that I keep for a chicken stock, then sprinkle salt and prepared spices over them.

Massage them lightly so that they are evenly covered with the whole aromatic mixture of spices, cover the bowl with a plastic wrap and set it aside for at least half an hour.

While the wings are marinating, I put the cornflakes in a bag and crush them with a rolling pin, prepare the flour and the two eggs over which I put a pinch of salt and beat them well with a fork.

Preheat the oven to 180 °, then start to give the wings marinated in flour, beaten egg and breadcrumbs obtained from cornflakes.

I put the tray in the oven for about an hour and check if they are ready with the tip of a knife in the thickest part of a wing. They will be well done when not a drop of blood comes to the surface.

I got a "madness" of crispy wings that were eaten quickly, even if they were hot, with barbeque sauce and plenty of garlic mayonnaise.


How to make Buffalo wings *

Maybe you've heard of the term comfort food, which means, in a free translation and cannot be exact, comforting food. A food that is a relief, but which is not the healthiest. Buffalo wings, a typical American gastronomic invention, are one such food.

The wings should be crispy, spicy and fragrant. The specific spiciness and aroma will come from Buffalo sauce (see step 1), which is a quick and easy to make sauce. I go great with french fries or a good movie. Tip: if you serve the wings with potatoes, you'd better sprinkle them with a little sauce.

You need: chicken wings, Buffalo sauce (if you don't take it from the store, see step 1), flour and vegetable oil (for frying). Tools: frying pan or container for frying in oil, bowl for flour, tongs, kitchen towels, flat plate, baking tray and parchment paper.

1. Prepare the Buffalo sauce: mix in a small bowl the chopped hot peppers (preferably cayenne), melted butter and vinegar. You can play with the quantities to get various levels of speed. It is not uncommon to add other ingredients to such a sauce, garlic and / or Worchester sauce, for example.

2. Roll the wings well through the flour and heat the oven to 200ºC.

3. Fill the frying pan with oil. Put about 3 fingers. Anyway, you want the fins to be completely covered with oil. Let the oil heat up at the right fire.

4. Place the wings in the hot oil one by one. Place them next to each other on one level, without putting them on top. If not all of them fit, fry them in several series. A batch of browned and crispy wings should be ready in about 10 minutes.

5. Drain transferring the oil fins to a large plate lined with kitchen towels.

6. Grease them with the sauce fast. Be sure to cover them completely with sauce.

7. Pass them in the tray lined with baking paper and put them in the oven 8-10 minutes or until the sauce is absorbed.

8. We know you want to rush into them, but first let them cool down.

* The name Buffalo (which means bison in English, hence the pun "bison wings") actually comes from the city of Buffalo, the second largest in New York State, the birthplace of the famous spicy wings, served for the first time in a small family restaurant called Anchor Bar.


Wings in popcorn crust, how do we season them, how long do we bake them?

For spices, I used the ones from the range Delicate 100% natural, ie those specialized for chicken and paprika. The spices are 100% natural, do not contain sodium monoglutamate and no other unnatural ingredients. They taste very good and fit perfectly with these crispy wings in popcorn crust. For a start, I marinated the wings in whipped milk, seasoned with garlic and garlic. Then I passed them through the yard. For this I used a somewhat unusual ingredient, popcorn. I crushed it in the robot and mixed it with the breadcrumbs. It gets very crispy in the oven and they have a super taste.

The cooking time varies from 30 to 40 minutes, depending on the oven. I didn't have too big wings, and my oven is strong, so 30 minutes was enough. However, before removing them, check a fin. This way you will know if they are ready or not. What goes well with these crispy wings in popcorn crust? A garlic sauce, obviously. You can try my alioli recipe in which to add a little sour cream or you can make a sos tzatziki with garlic and cucumber. Of course you can also make french fries, but at parties it's more complicated to keep them warm. It would be best to prepare them in the oven. I sincerely hope you try them at the next party and enjoy it!


Video: Τραγανό πόδι κοτόπουλου Πώς να μαγειρέψετε γρήγορα ένα τραγανά κοτόπουλο IrinaCooking (May 2022).