How to fry pickled wings in a pan. fried chicken wings recipe

Goose is a tasty bird, but fatty. His meat belongs to the category of heavy, poorly digestible. But do not deny yourself the pleasure of tasting goose. Let's find her a worthy companion, saturated with vitamins and fiber. All those that help the gastric juice break down meat protein. recommends sauerkraut!

Let's cook the goose with sauerkraut. (There are many quick recipes) And it will not be whole, but in pieces. Very comfortably. And it’s not so scary if you haven’t had to cook a goose yet.

Wash the carcass, remove the remnants of feathers (sometimes remain on the tail and wings). Cut into serving pieces.

Chop the onion. And fry everything together in vegetable oil. We take a thick-walled dish. Ideally - a goose, but also cast iron, a cauldron, a brazier with a lid will do. Pour a glass of boiling water there and put the fried pieces with onions. Let simmer over moderate heat. The water should not boil too much.

Fry the sauerkraut in the remaining oil in the pan. It can be replaced with chopped fresh with spices: pepper, cumin, dill. Simmer the cabbage under the lid until soft.

We pierce the meat in the goose to determine the readiness. When the goose is almost ready, spread the cabbage to it. In a glass of broth or water, dilute a tablespoon of tomato paste, salt and pepper. Pour over meat and cabbage. If a lot of liquid has boiled away during stewing, add more broth or water. But no more than a glass. We don't make soup. Cover with a lid and wait until it boils.

Place the roaster in the preheated oven for 40 minutes.

In addition, we will prepare tartlets with goose liver. Let this be our compliment from the chef. The process is lengthy. Better to start the day before. Let's make a pate from goose liver. Not foie gras, but an ordinary pate. To do this, fry the liver with onions in butter.

Salt, pepper, add nutmeg and turmeric. Pour in a glass of cream and simmer until done. Grind with a blender, or pass through a meat grinder.

Boil champignons or porcini mushrooms and chop together with 100g. butter. Easy to make with a blender. Or skip the mushrooms through a meat grinder, and then mix with softened butter. Combine pate and mushrooms. Add to the mass of 200g. whipped sour cream. Mix all.

Puff pastry for tartlets. It can be bought. I'll give you the recipe, because my own pastries always taste better. You will need: 2 cups flour, a pack (200g) of butter, half a glass of water, salt, lemon juice from one lemon.

Put the butter on the flour and quickly chop with a knife while mixing with the flour. Make a well in which to pour water, lemon juice, sprinkle with salt. First with a knife, and then with your hands, knead the dough. Wrap in cling film and put in the fridge for a day.

Roll out the dough, cut into circles. Put each circle in a mold and pour peas inside so that the tartlet takes the desired shape during baking.

If there are no molds for tartlets, we will make rolls. Cut the dough into squares or circles. Two blanks are used for one roll. One form is solid, and in the other, cut a hole: square or round, respectively. Lubricate the solid workpiece around the edges with an egg and place a mold with a hole on top. Egg grease will stick them together. Thus, we prepare and put all the workpieces on a greased baking sheet. We bake them.

Appetizing boxes or kegs are obtained, in which it is very convenient to put the filling. In our case, this is goose liver. To enhance the sophistication, goose liver pate can be put into tartlets or rolled from a culinary syringe or bag. Like ice cream. Decorate with crushed pistachios.

Serve goose with sauerkraut is better with baked potatoes, parsley.

This is how a simple dish turns into a gourmet treat.

An even simpler recipe for stewing a goose with sauerkraut in the video.

Fragrant and crispy, very tasty chicken wings cooked in a pan!

Wings can also be served with sauce or spicy ketchup. It will turn out very unusual and you will want to repeat this dinner, lunch or snack more than once.

soy sauce 30 ml
chicken wings 530 g
vegetable oil 50 ml
tomato paste 15 g
honey 10 g
garlic 2 cloves
lemon juice 15 ml

Wash the wings first, dry and then divide each wing into three parts (in places where the joints converge). The tip can not be used at all, since there is no meat on it.

Put the wings in a container, sprinkle with spices and pour soy sauce. We used black pepper and chili. If the soy sauce is not salty, you can add salt.

Knead the whole mass with your hands so that the spices are evenly distributed.

Combine tomato paste with honey until smooth.

Garlic to get rid of the husks and dry ends, send under the press.

Add garlic to the tomato with honey, mix.

Pour the mass over the wings, knead everything again with your hands. But then it is very important to wash your hands thoroughly so that there is no problem with chili peppers.

Leave the wings to marinate for twenty minutes.

Heat up a frying pan, add oil.

Put the wings in hot oil and fry them over high heat until golden brown on all sides.

Then reduce the fire, cover the pan with a lid and cook the meat for thirty minutes.

In half an hour, the meat needs to be turned over several times to get an evenly fried dish.

At the end of the time, you can immediately sit down at the table and serve the dish.

Recipe 2: how to cook chicken wings in a pan

Chicken wings- 10 pieces
Garlic - 5 cloves
Ketchup - 3 tbsp. spoons
Ground black pepper - to taste
seasoning for chicken meat- taste
Salt - to taste

The wings must be cleaned of accidentally remaining feathers, rinsed in water, dried and placed in a prepared dish. Then you need to salt and pepper them to taste, sprinkle with seasoning for chicken meat. We mix everything well.

Peel the garlic, mince the cloves with a garlic press. Then add the garlic gruel to the chicken wings and again mix everything thoroughly.

Heat up in a frying pan sunflower oil and then fry the chicken wings on both sides until light golden brown.

Chicken wings can be cooked in different ways. We think you will like our recipe.

Recipe 3: delicious chicken wings in a pan (with photo)

Chicken wings - 1 kg
Adjika - 1 tbsp. l.
Salt (to taste)
Carrot - 2 pcs
Bulgarian pepper - 2 pcs
Vegetable oil
Water - 70 ml
Greens (parsley, dill)

Rinse chicken wings, fold in the form of triangles.

Add adjika, salt, mix well and leave to marinate for 1 hour.

Heat up a frying pan, pour vegetable oil, lay out the wings.

And fry on both sides.

Carrot cut into circles. bell pepper remove seeds and chop very finely.

Add vegetables to the pan to the fried wings, add water.

Cover with a lid and simmer over low heat until tender.

Sprinkle ready-made chicken wings with vegetables with finely chopped parsley and dill and serve.

Recipe 4, step by step: chicken wings in sauce in a pan

Chicken wings fried with tomato sauce, can be an excellent snack, for example, for foamy, or as an addition to a side dish or salad. The sauce can be made more spicy, hot or very tender if desired. Fresh and dried herbs, spices and spices, onions and garlic, butter, sour cream or mayonnaise are added to the sauce. The fried wings are immediately mixed with the sauce, or you can put a bowl with it near the plate and dip each piece of the wing separately.

1 kg chicken wings
0.5 tsp red ground pepper
0.5 tsp ground paprika
1.5 tsp salt
0.5 tsp ground black pepper
2 tbsp. l. starch
0.5 tsp ground fenugreek
30 ml vegetable oil for frying
2 tbsp. l. tomato paste
50 g butter
3 cloves of garlic
fresh herbs before serving

Wash and dry the wings, cut off the tips. Cut the joint into two pieces.

Fold the wings in a bowl, sprinkle with spices - ¼ tsp. ground black pepper and ½ tsp. ground fenugreek. Stir.

Pour starch into a bowl and mix the wings, so they will turn out more juicy after frying. Let stand for 20 minutes.

In a frying pan, heat the oil for frying, preferably refined. Put the wings and fry for 10 minutes on low heat on one side.

Flip to the other side and fry for another 7 minutes over low heat.

Make the sauce: Combine the tomato paste, soft butter, red pepper, black pepper, and paprika. Garlic cloves need to be peeled and finely chopped, add to the bowl and mix. The sauce is ready.

Remove the wings from the pan. If they are too greasy, you can blot them with napkins. Now, if desired, add the sauce to the bowl and mix. Or you can serve wings and sauce separately.

Wings taste better when hot. If you watch your diet, strive to follow any diet, then wings may not be the best. the best choice. However, this appetizer is much better than store-bought smoked meats, chips or crackers.

Recipe 5: how to fry chicken wings in a pan

chicken wings - 500 g;
onion - 1 pc;
carrots - 1 pc;
tomato - 100 g;
mayonnaise - 50 g;
salt - to taste;
ground black pepper - to taste;
garlic - 2 cloves;
bay leaf - 1 pc;
sunflower oil - 30 g

Peel the onion, wash and chop finely.

Put the onion in a hot pan, fry until golden brown. While the onions are fried, wash, peel and grate the carrots.

Fry carrots with onions.

Add tomato and mayonnaise to the frying, salt and pepper a little. Put the wings here and add water to cover the meat.

Simmer for 25-30 minutes. If liquid evaporates, add more water.

At the end, add bay leaf and chopped garlic.

After 2 minutes, the gravy is ready. You can serve with potatoes, cereals, pasta.

Recipe 6: Chicken wings in soy sauce in a pan

With a tender love for baked wings, you should not forget that fried ones - oh, how attractively fragrant and tasty! And marinated in soy sauce - even more so.

1.2-1.3 kg chicken wings
3-5 art. spoons of soy sauce
6-7 art. spoons of vegetable oil

Breading:

2/3 cup cornmeal
1-1.5 teaspoons ground paprika
0.5-1 tsp turmeric (optional)

We wash the wings, remove the water with towels. Cut along the joints into 3 parts.

Put the remaining parts in a bowl, pour over soy sauce, mix. We leave it on the table for 15-20 minutes, but you can put it to marinate for several hours by putting it in the refrigerator.

We combine flour with turmeric and paprika, roll each piece of wings in this mixture.

The breading is good dense, but we shake off the excess flour.

The oil in the pan should be a layer of at least 3-4 mm. We lay out the wings, fry in hot oil over medium heat until bright ruddy crusts: 4-5 minutes one and the same second side.

Recipe 7: Crispy Chicken Wings in a Pan

Delicious chicken wings with a crispy crust, and even with fragrant tomato sauce, will be very useful in a friendly company, for example, with a glass of beer.

Breaded wings cooked according to this deep-fried recipe cannot but be liked. They are soft and well-done on the inside, and on top are covered with a very crispy, appetizingly fried crust.

chicken wings - 0.5 kg;
flour - 1.5 tbsp. l.;
starch - 1 tbsp. l. (slightly incomplete);
spices for chicken - 1 tbsp. l.;
salt;
refined oil - 150 ml.

I buy fresh chilled chicken wings. Sometimes feathers or hairs remain in some places on the skin. Therefore, when I bring them home, I always grind them on fire. Wash thoroughly after fire treatment.

I dry with paper towels.

Now I cut the chicken wings at the joints. There is no meat at the very tip of the wing. Therefore, having cut it into three parts, I leave two large parts for making snacks, and discard the third small part of the wing.

Place the bird pieces in a deep bowl. I sprinkle them with seasoning. Mix thoroughly, rubbing the spices into the chicken wings.

I mix the starch with flour according to the recipe.

I roll the wings in this mixture of flour and starch.

Having shaken off the excess mixture, I put the chicken in a bowl for half an hour.

Now I start frying the bird in a pan. I pour refined sunflower oil into the pan, heat it up. I spread the wings here, fry over medium heat.

I fry the bottom side in a pan first, and then turn over to fry the other side.

I remove the ruddy and fried meat from the pan, transferring it to a plate with paper napkins. Napkins instantly absorb excess fat, and we get delicious and crispy wings without excess fat on them.

TO delicious snack I serve my favorite tomato sauce.

Recipe 8: Honey Soy Chicken Wings in a Pan

Chicken wings in honey and soy sauce - a real delicacy for the whole family! You can cook such a dish both for a holiday and for every day.

The wings are soaked in fragrant honey-soy sauce and are very tasty and juicy.

By the same principle, you can cook not only wings, but also chicken drumsticks, thighs or legs.

chicken wings 500 g
honey 3 tbsp. spoons
soy sauce 7 tbsp. spoons
curry seasoning 1 teaspoon
lemon juice

In a deep bowl, mix soy sauce with honey.

Then add curry.

Squeeze the juice from half a lemon into the bowl with the ingredients, mix.

Place chicken wings in marinade. Put in the refrigerator for 3-4 hours.

After the time has elapsed, put the wings in a pan and fry on both sides until golden brown.

When you eat wings fried until crispy, it is very difficult to stop. They are so appetizing - juicy, fragrant. Depending on the serving, they can act as a main dish or an appetizer, for example, with beer. Wings are one of the most budgetary parts of a chicken carcass, which at the same time is very easy to prepare. Especially if it's chicken wings fried in a pan. Each presented recipe with a photo, traditionally I supplement step by step cooking with my advice, but if you have any questions, I will be happy to answer them in the comments. By the way, all marinade options are also suitable for frying other parts of the chicken, for example,.

Basic rules for frying wings

For defrosting frozen chicken, use the most gentle method. About a day before cooking, remove the product from freezer and transfer to the main compartment of the refrigerator. At a small plus temperature, chicken meat will be defrosted for a long time, but the taste will be preserved as much as possible.
Before frying, the last phalanx of wings is usually removed. There is practically no meat in this part - one bone. In addition, it will prevent the wings from being compactly placed on the surface of the pan.
In order for the wings to acquire a crispy crust and appetizing aroma after heat treatment, they are pre-marinated. The composition of the marinade may vary. Most often it is prepared on the basis of vegetable oil, mayonnaise, sour cream and other fat-containing products with the addition of spices.
Sometimes, when frying wings, they use batter or breading from crushed crackers. However, these methods are more suitable for deep frying.
After cooking, the fried batch is laid out on paper napkins folded in several layers and left for a while. excess fat from the surface of the chicken will be absorbed into the paper.
Estimated cooking time is 10-15 minutes.
Suitable spices: garlic, rosemary, dill, turmeric, curry mix, dry adjika, marjoram, paprika, almost all varieties of peppercorns, citrus zest, etc.

Appetizing wings in sour cream marinade with garlic

Required products:

Cooking method with photo:

Wash wings and dry. Optionally, cut off the third phalanx. Place in a deep bowl.
For marinade, mix salt and dry spices. Peel garlic cloves, pass through a press. Add to the rest of the ingredients.
Put sour cream in the marinade. Stir.
Send the sour cream to the wings. Spread it over the chicken with your hands. Marinate 15 minutes to a day. If marinating for a short time, leave the bird at room temperature. If you have a few hours before cooking, cover the bowl with the wings and refrigerate.
Spread fry a few pieces in heated oil. Cook over moderate heat until evenly browned, turning once. Then reduce the heat, cover the pan with a lid. Continue frying until fully cooked. When piercing a bird in the thickest place, transparent juice should go, without an admixture of ichor.
Serve hot with garnish and/or sauce.

Fried wings in mustard glaze

Ingredients:

How to fry delicious wings (step by step recipe):

Rinse the chicken running water. Throw it in a colander. Then dry each wing with paper towels. Cut the wings at the joints into 3 parts. It is better to throw away the thinnest phalanx - there is nothing to eat there.
Finely chop the garlic (crush into a pulp). Transfer to a mixing container. Add mustard, pepper and a little salt to it (keep in mind that the sauce has a salty taste). Pour in brown sugar. You can replace it with white sugar or honey.
Pour in soy sauce and oil. Stir with a whisk until sugar, salt, mustard are dissolved.
Pour the savory mixture over the wing pieces. Marinate from 30 minutes.
Fry for 4-5 minutes on each side over medium heat. After flipping the wings, close the pan so that the bird is well cooked inside.
Serve immediately after removing excess fat with paper towels. Wings prepared in this way are spicy, fragrant. The crust, due to the addition of sugar, comes out crispy, glossy.

Wings in an orange-honey marinade, cooked in a pan

List of required:

How to cook fried chicken wings on the stove (in a pan) - a detailed recipe with a photo:

Wash the wings, remove the remnants of the feathers. Treat with paper towels from moisture.
Pour boiling water over orange. Remove a teaspoon of zest with a grater. Cut the fruit in half, squeeze out the juice for the marinade. Mix it with zest, honey, spices and salt. Add some lemon juice. Mix thoroughly.
Marinate the chicken in this mixture. Marinating duration - from 1 to 36 hours. Stir the bird occasionally as the marinade is quite runny and will drip to the bottom of the bowl.
Add a batch of wings to the skillet once the oil is hot. Cook on both sides over low heat. After frying, if the meat is not well cooked from the inside, the chicken can be brought to readiness in the oven. Duration of baking - 10-15 minutes at 180 degrees.
These are such ruddy, juicy wings. The aroma is simply incomparable. I advise you to try!

For cooking, we need chicken wings, hot pepper, ground ginger, garlic, parsley and basil, salt, lemon juice, vegetable oil.

My wings, pluck the down and feathers, if any. Wash them.

Chop the basil and parsley.

Mix lemon juice, salt and herbs with spices.

We rub the wings with the resulting mixture, transfer them to a container, close the lid and send it to the refrigerator overnight (we had a day in the refrigerator).

After the time has elapsed, we take out the chicken wings from the container, remove the greens and wipe the wings with a paper towel from moisture. If not wiped off, then there will be a lot of splashes during frying, which will stain both you and the kitchen.

We send the wings to fry in a heated pan with vegetable oil. Fry on one side first. The lid is closed, the fire is small. Fry until golden brown. Turn over, fry on the other side under the lid for 8-10 minutes over low heat. Then remove the lid and continue to bring to readiness over low heat. Thanks to the presence lemon juice in meat, it is covered with a golden, as if glazed crust.

Ruddy, juicy and fragrant chicken wings fried in a pan can be served at the table.