Crispy chicken wings: recipes. Video
The wings may not be the most meaty part of a chicken carcass, but they are undoubtedly one of the most delicious. Fried in the oven or on the grill, appetizing and crunchy, they make a great snack for beer, and they will be delicious on their own. In order for the chicken wings to turn out exactly like this, they must be properly marinated.
How to grill chicken wings
Since there is not very much chicken meat on the wings, at least 6 pieces will need to be fried per person. For one such portion, in addition to wings, you will need: – tomatoes – 1 pc.; – onions – ½ pc.; – light liquid honey – 4 tsp; – hot sauce like “Tabasco” – ½ tablespoon; – olive or corn oil – 1 tablespoon; – salt to taste.
Rinse the fenders under running water and dry each thoroughly with paper kitchen towels. Scald the tomatoes with boiling water or soak them in boiling water for 5 seconds, peel them off and cut them into thin slices or wedges. Cut the peeled onion into half rings, lightly salt it and remember well with your hands so that it secretes juice. In a separate bowl, combine salt, honey, hot sauce and olive oil. Coat each wing with this mixture well and put them in a bowl, shifting with onions and tomatoes.
Leave the wings to marinate. If you want them to marinate quickly, you can keep them at room temperature for an hour and a half. In the event that you are preparing them to fry the next day, put the bowl with the wings in the refrigerator. To make the wings crispy, but not burnt, you need to grill them for 4 minutes on each side.
Since the marinade contains honey, which caramelizes and begins to burn very quickly, baking the wings, you can put them on foil
Chicken wings in soy sauce
To prepare spicy and appetizing crispy wings according to this recipe, you will need: – chicken wings – 1 kg; – soy sauce – 50 g; – onions – 3 pcs.; – ginger root – 2 cm; – ground coriander and nutmeg nuts – ½ tsp each; – ground hot red pepper – ½ tsp; – dry mustard – 1 tsp; – garlic – 3-4 cloves; – ground black and white pepper; – salt.
Cut the onions into thin rings, sprinkle lightly with salt and carefully remember, keeping the rings intact. Grate the ginger root and pass the garlic through a kitchen press. Combine ginger, garlic, dry mustard and spices with soy sauce. Coat each wing with this mixture. Place them together with the chopped onions in a plastic bag, pour the remaining soy sauce and spice mixture into it, shake the bag well, and tie it.
Place the wing bag in the refrigerator for a few hours. Shake it occasionally so the marinade is evenly soaked on the wings. Fry them on a wire rack over coals or place them on a baking sheet and bake them in an oven preheated to 250 ° C.