The eternal disquisition between wings, thigh or breast It is easily solved by taking full advantage of these small chicken joints that are the favorites of those who enjoy gnawing on the bones to extract every last bit of meat from between its ins and outs.
Five international recipes to enhance the taste of the most tasteless chicken
For this, there are countless simple and quick recipes with different cooking techniques and different combinations of spices, sauces or other products such as yogurts, butter, citrus fruits and even honey or caramel.
In addition to being very versatile and entertaining, few foods are cheaper than chicken wings, which usually cost less than four euros per kilo, so they stand as a great option for the January slope.
Among all the possible proposals, we have chosen a representative variety so that you can then give it creativity by playing with other ingredients, adapting them to your particular tastes. The basis of all of them is to have the wings very clean of feathers and those little hairs that are so unpleasant on the plate.
Baked, the most delicious
Baked with butter
There is nothing easier than to spread the wings in butter or margarine, season them and put them in the preheated oven at 180ºC for about 20 minutes, until they are golden brown and crisp on both sides. You can imitate the same procedure by buying the wings already marinated at the butcher shop, which cost the same and make delicious spice mixes.
Baked with garlic
A tribute to grandmothers and mothers that starts with marinating a kilo of chicken wings with pepper, salt, the juice of three lemons, oregano, parsley, garlic paste, white wine and oil. You can have them marinating for up to 24 hours, and then you place them on a tray in the oven preheated to 200ºC for a maximum of 25 minutes.
Marinated or macerated, super tasty
Marinated with yogurt and curry
Mix 200 grams (g) of unsweetened yogurt with basil or coriander (to choose), a teaspoon of curry, another of turmeric, another of garlic paste, a little cinnamon, a pinch of salt and another of pepper. When you stir it well, add a kilo of wings to the bowl. Let them marinate for a minimum of half an hour and put them in a baking tray, seasoned and covered with aluminum foil, for about 25-30 minutes, at 180ºC.
Stewed with beer
Soak two kilos of wings in about 600 milliliters (ml) of beer for about three hours. Drain them and season them before frying them in the pan, in which, when you remove them, you are going to poach a large chopped onion and four crushed garlic cloves along with a couple of bay leaves. Add the chicken to the sauce and water it with the beer where it has macerated little by little, as it thickens. A garnish of roasted potatoes and a beer to pair with the same brand, and enjoy the German style.
Fritas, that attractive crisp point
With lemon and garlic
Fry half a kilo of wings in the pan little by little with salt and plenty of pepper. When they take color, add the juice of two squeezed lemons and some garlic slices. And you take it out when everything is well browned.
Super crunchy Korean
Fried chicken in Korea is a deep-seated tradition and is known as chikin, but the crunchiest of all the types is the dak gangjeong. In an already hot wok, you pour a tablespoon of vegetable oil, two crushed garlic cloves, half a teaspoon of red chili paste (gochujang) and two dried red chili peppers. Stir and add 60 ml of soy sauce, 60 ml of corn syrup and half a tablespoon of white vinegar. You stir for a few minutes and add a teaspoon of brown sugar and stir it for another minute.
Reserve the sauce and marinades 750 g of wings with salt, grated ginger and ground black pepper while it is heating a liter of sunflower oil in a pan. When it is very hot, fry the wings until they are very golden. You drain them and let them cool for a quarter of an hour to repeat the operation again until you notice them crisp, for another 10 minutes. Meanwhile, you heat the sauce and then you will have it ready to mix with the chicken. Decorate with sesame and that’s it.
Battered with delicious sauces
Battered with kikos and honey and mustard sauce
In a bowl, mix a glass of white wine, 100 g of mustard, a teaspoon of garlic paste and 125 g of honey. If you dare to get out of the breadcrumbs, crush 100 g of corn kikos and put them on a plate next to another with a beaten egg. Salt and pepper half a kilo of wings, soak them in the egg and coat them with the kikos before frying them until they are crisp and golden. And now you can spread them in the sauce.
Battered with nachos and barbecue sauce
You can use the same previous procedure with Mexican nachos for the batter, in order to spread them later in a homemade barbecue sauce. To make it, peel and chop two onions and two cloves of garlic, sauté them in the pan and add 400 g of naturally crushed tomato.
Let the mixture cook for five minutes and add two tablespoons of honey, two of white vinegar, two of brown sugar, two of olive oil, one of soy sauce, another of Perrins sauce and a squeezed orange. You stir so that it does not stick while it is reducing during the next twenty minutes and, at the same time, you are frying the battered wings so that they are ready at the same time.
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