Cook chicken wings until tender for 30 minutes, for broth – 40 minutes.
How to cook chicken wings
Products
Chicken wings – 500 grams
Water – 2 liters
Salt – 2 teaspoons
Bay leaf – 2 leaves
Peppercorns – 5 peas
How to cook in a saucepan
- Clean the feathers from the remnants of feathers – the so-called hemp with tweezers.
- Rinse chicken wings well under running water.
- Boil water over high heat.
- Salt at the rate of 10 grams of salt per 1 liter of water.
- Place the wings in boiling water.
- Cook for 30 to 40 minutes.
- 10 minutes before the end of cooking, add black peppercorns and bay leaves and a little dill to the water.
- Allow the wings to cool with the broth so that the meat “relaxes” and absorbs part of the broth.
In the multivariate boil the wings as much in the pressure cooker bring the valve clogged and cook for 10 minutes, then wait for the pressure to drop for 10 minutes.
Delicious facts
After the chicken wings are cooked, it is best to check them for readiness: take one wing out of the broth, cut it at the joint and check if there is any blood left inside. If there is no blood, the wings are boiled.
Before cooking, chicken wings can be marinated for several hours in some sour milk product and a mixture of your favorite spices (most suitable like curries, hops – suneli, paprika_. Kefir, sour cream or yogurt are well suited for such a marinade – and in the refrigerator for several hours Before cooking, quickly rinse the wings from excess marinade and cook in a little water.
To enhance the flavor, you can add a tablespoon of regular soy sauce to the water in 10 minutes.
If you cook the wings in order to get a rich broth, then the product should be placed in cold water and cooked for up to 1,5 – 2 hours. Due to the fat content, only 1 wing is enough per liter of broth.
Most often, wings are boiled to get jellied meat, because they contain a lot of collagen compounds found in bones, skin and joints. In this case, the broth is cooked for up to five hours over the slowest heat.
After boiling, chicken wings can be rolled in an egg and breadcrumbs and then deep-fried in small batches.
More often than not, there are no deep-seated “hemp” on the wings, so rare feathers can simply be scorched with a lighter.