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Chicken wings with pineapple and potatoes. Video
An exotic trio of chicken wings, pineapple and potatoes, perfect for a festive dinner. The unusual combination of rich meaty taste with fruity sweetness seems unusual only at first glance, and then captivates with a rich palette of taste.
Chicken wings with pineapple
Juicy chicken wings in hot and sweet sauce with French fries
Ingredients: – 10 chicken wings; – 300 g of canned pineapples; – 6-7 medium potato tubers; – 150 g of apple jam; – 200 g of soft cheese; – 2 tbsp. spicy horseradish; – 1 tbsp. mustard; – 0,5 tsp. ground red pepper; – a pinch of ground black pepper; – salt; – vegetable oil.
Inspect the wings before cooking and remove any lint and feathers if necessary. Then rinse them and pat dry
Rub the chicken wings with salt and black pepper. Brush a baking dish with vegetable oil, place the chicken in it and cook in the oven at 45 ° C for 180 minutes. For the sauce, whisk soft cheese, apple jam and 2-3 tbsp in a blender. pineapple syrup along with horseradish, mustard and paprika. Add fruit to this mass, stir and pour over the baked wings. Cover them with a sheet of foil and heat them for another 30 minutes, increasing the temperature to 220 ° C.
Use a grinder or mortar to dust the fries before sprinkling them with salt so they won’t fall off the crispy straws.
Wash the potatoes, cut the peel and cut into large strips. Dry it well with a towel so that there is no moisture left, then the fries will be crispy. Pour vegetable oil into a saucepan with a two centimeter layer, bring to a boil and dip the first serving of potatoes into it. Fry the fries until golden brown, remove with a slotted spoon, pour into a colander and “dust” with a pinch of salt. Repeat the operation until all the potatoes are cooked. Transfer the meat and garnish to a large platter and serve with herbs and fresh salad.
Baked chicken wings with pineapple and potatoes in honey sauce
Ingredients: – 1 kg of chicken wings; – 1 jar of canned pineapple slices (250 g); – 500 g of potatoes; – 1 onion; – 2 tbsp. honey; – 3 tbsp. soy sauce without additives; – 0,5 tsp. salt; – 0,5 tsp. curry powder; – 30 g butter.
Cut each wing into three pieces at the joints. Place the large pieces in a deep bowl, discard the ends or set aside for cooking meat and bone broth. Heat the honey slightly, combine it with soy sauce, 50 ml canned pineapple juice and curry. Pour the resulting spicy-sweet mixture over the chicken and leave for an hour. After 50 minutes, start preheating the oven to 220 ° C.
Peel the potatoes and cut them into 0,5-1 cm thick slices, mix with the finely chopped onion. Sprinkle the vegetables with salt, stir with your hands and place evenly on a greased baking sheet. Remove the wing pieces from the bowl and place them on this pillow. Cover them with pineapple slices and pour over the remaining marinade in a bowl. Place the baking sheet in the oven for 25-30 minutes, then turn the wings over and bake them for another 15-20 minutes. Transfer the prepared food to a deep bowl.
Country style fried chicken wings with pineapple and potatoes
Ingredients: – 8 large chicken wings; – 1 can of canned pineapples; – 6 medium young potatoes; – 1 each green and red bell peppers; – 40 g of ginger root; – 5 tablespoons. soy sauce; – 2 tbsp. apple cider vinegar; – 2 tbsp. mild ketchup; – 1 tbsp. without a slide of white sugar; – 1,5 tbsp. starch; – a pinch of black, white and red ground peppers; – 0,5 tsp. ground paprika; – 0,5 tsp. dry rosemary; – salt; – vegetable oil.
Place the wings in a small, deep bowl. Mix 3 tbsp. soy sauce with rosemary and 1 tbsp. starch and pour this marinade over the chicken for half an hour. Rinse the potatoes well, cut into large longitudinal slices, put in a baking dish, peel side up, sprinkle with two pinches of salt, ground paprika and a mixture of peppers. Cook in an oven at 200 ° C for 20-25 minutes. Turn off the oven, leaving the potatoes in it.
Pour 50 ml of vegetable oil into a frying pan, heat and transfer the pickled wings into it. Fry them quickly on both sides for a minute and add 2 tbsp. water. After another minute, reduce heat to medium, cover the dishes with a lid and simmer the wings for 15-20 minutes, turning the pieces from time to time. Place a saucepan with a little oil on an adjacent hotplate. Throw in the ginger, cut into small strips. Peel the peppers, chop into small cubes and add to the ginger. Stir the vegetables with a wooden spatula.
Baked chicken wings with pineapple and potatoes
Transfer the pineapples to a colander and drain the juice, then place them in a saucepan too. Cook the fruit and vegetable platter for 2-3 minutes. Drizzle with vinegar, ketchup and 2 tablespoons. soy sauce, sprinkle with sugar. Remember to stir the mixture regularly or it will burn. Dilute 0,5 tbsp. starch in a spoonful of water and put in the sauce. Let it simmer, reduce heat to low and place chicken wings in a saucepan. Cover the pan with a lid for 2 minutes, then remove it from the stove. Spread the wings on a wide plate along with warm country-style potatoes.