Chicken wings are both a hearty beer snack and a full-fledged second course, quick to cook and incredibly tasty. There are dozens, if not hundreds, of ways to cook your wings deliciously. For example, bake them in honey-soy sauce or fry them in corn breading.
A simple recipe for chicken wings in honey and soy sauce
Ingredients:
- 800 g of chicken wings;
- 40 g of honey;
- 100 ml of soy sauce;
- 2 cloves of garlic;
- vegetable oil.
Rinse the wings, remove feathers if necessary with tweezers. Heat the honey a little to become more liquid, mix it with soy sauce and crushed garlic in a special press or grated on a grater. Place the chicken pieces in a deep bowl, cover with the cooked marinade and leave for at least 20 minutes, preferably an hour.
Preheat oven to 200oC. Line a baking sheet or ovenproof dish with parchment to prevent dripping honey from burning. Coat the paper with vegetable oil and place the chicken wings on top of it. Bake them for 35-40 minutes and serve hot with fresh vegetable salad, crumbly rice, or fries.
Corn Breaded Chicken Wings
Ingredients:
- 1.5 kg of chicken wings;
- 3 chicken eggs;
- 300 g unsweetened cornflakes without glaze;
- 1 tbsp. flour;
- 1 liter of water;
- 2 tbsp. sea salt;
- 2 tsp dried parsley;
- 1 tsp each granulated garlic and hot paprika;
- 0.5 tsp fine salt;
- vegetable oil.
Wash the wings and cut each into 3 pieces, discard the ends or save for other dishes. Make a solution with the indicated amount of water and sea salt. Place the remaining chicken pieces in a large container, cover with brine and let sit for at least 2 hours.
Transfer the cornflakes to a sturdy plastic bag and use a rolling pin several times, but do not grind the contents too finely; large crumbs should remain. Add parsley, garlic, paprika and fine salt and shake to distribute the seasonings evenly.
Pour lots of vegetable oil into a deep skillet, stewpan, or cauldron so the wings can float in. Heat it until it crackles and reduce heat to medium. Place the flour and breading on two flat plates and whisk the eggs in a small bowl.
Dip the portions of the wings in flour, then dip in the egg mass, and finally cover generously with the corn mixture. Use a pair of tongs or two forks for convenience. Dip the prepared pieces into hot oil. Cook the chicken wings until golden brown, spending 5-7 minutes per batch. Place them on a paper towel to absorb excess fat. Serve with ketchup, barbecue sauce, blue cheese, or whatever you like.
