What can you cook from chicken wings in a frying pan? How to fry chicken wings in a frying pan. Chicken wings in honey sauce

Before cooking the wings in the pan, I marinate them. Then I’ll bring it to readiness, and at the very end I’ll brush it with honey mustard sauce. Thanks to the sauce, the wings are caramelized, covered with a glazed crust and acquire a bright, unique taste.

Cooking time: 30 minutes + 1 hour marinating / Yield: 2 servings

Ingredients

wings - 6 pcs.
soy sauce - 2 tbsp. l.
dry red wine - 1 tbsp. l.
mixture of ground peppers - 2 chips.
vegetable oil - 2 tbsp. l.
honey - 1 tsp.
mustard - 1 tsp.

Preparation

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I wash the chicken wings and dry them with a paper towel so that there is no excess moisture on the surface and the meat better absorbs the marinade. I cut the wings into three parts at the joints. For frying, you will need only those parts of the wings that have meat, that is, the outer phalanx is removed (it can be used for cooking broth).

I'm preparing a marinade and sauce for the wings that will make the dish more interesting in taste. For the marinade, I combine the following ingredients: soy sauce, a mixture of ground peppers, dry red wine (can be replaced with pomegranate juice) and a couple of tablespoons of vegetable oil. In a separate container, I stir honey and mustard - this sauce will be needed at the very end of cooking, when the wings are almost ready, for caramelization.

I pour the marinade over the treated wings. Leave for 1 hour at room temperature. I stir a couple of times so that the aromatic mixture is absorbed deeper into the meat.

I heat a frying pan with a small amount of vegetable oil (literally a couple of drops, since the oil is already included in the marinade) and lay out the wings in one layer. I fry them for the first 5-7 minutes over high heat so that they get a crust, then the meat inside will not dry out and will remain tender.

Then I pour in the remaining marinade in which the wings were marinated and bring to readiness over low heat - approximate cooking time is 20 minutes. At the very end, when the dish is ready, I brush it with honey-mustard sauce, spreading it with a brush. I fry for another 2-3 minutes until the meat is covered with a beautiful caramel crust.

Equally tasty both warm and cold. The dish can be supplemented with any side dish, fresh herbs and sauce. Great idea for a beer party!

Good day, my dear cooks! I thought for a long time about how to please you this time. During such thoughts, my close friend called. And she began to tell me how delicious she had prepared chicken wings with a golden crispy crust... And then it dawned on me. Here it is! Therefore, today I will share the secret of how to fry wings in a frying pan. And I prepared original recipes for you.

The taste of the prepared dish partly depends on the correct choice of ingredients. Here are some tips to help you choose fresh and delicious wings:

Take a closer look at the color of the product you choose. The wings should be a pale pink tone (a slightly light blue tint is allowed). If the wings are too light, it means they are slipping you a product well soaked in a chlorine solution. Usually, with the help of such processing, the seller tries to hide the staleness of the product. But I want to note that a chlorine solution will not only spoil the aroma and taste of the dish. It can also cause serious harm to your health.
Inspect each wing. They should not have any stains or traces of feathers.
The skin of a fresh product is slightly moist and elastic. If the skin is flabby or covered with mucus, the product offered to you is no longer fresh.
Be sure to smell the wings. The smell will tell you a lot. The fresh product has a pleasant, slightly sweet aroma. If you smell sour notes or an ammonia smell, do not take the product.

Also, try to buy fresh chicken. Frozen meat is not as tasty as fresh meat. And you won’t have to pay extra for ice :)

I remember when I was about 10 years old, my grandmother kept chickens. A separate place was allocated in a heated barn. There were about 15 laying hens and one healthy white rooster with a red tuft. Every day I went to inspect the nests and we always had fresh eggs. I took the chickens out for a walk, cleaned the chicken coop, and filled it with fresh straw. In general, I know how to maintain them. Grandmother then showed how to pluck and cut them. And fried chicken legs in a frying pan and fresh eggs are so delicious. Mmm-mm-mm. I can’t express it enough :) That’s why I like to buy only chilled meat. So you can see what you're taking.

Usefulness of wings

Chicken wings have tender and soft meat. That is why they are actively used to prepare culinary masterpieces in different countries of the world. This product has a rich chemical composition. There are vitamins of groups , , , and others. And the list of macro- and microelements is also considerable. Zinc, sodium, potassium, copper, iron, etc.

The energy value of fresh wings is 162 kcal. At the same time, fat in 100 g of product is 12.2 g. But proteins are the leaders: there are 19.2 g of them here

Due to the fact that chicken wings have a low cholesterol content, they are indispensable for dietary nutrition. No wonder the chicken breast diet is very popular.

Product preparation

Of course, ideally, purchased wings should be refrigerated, not frozen. Well, if the store only had frozen chicken, it doesn’t matter either. Before preparing the dish, the wings must be properly defrosted.

To do this, place the chicken from the freezer on the bottom shelf of the refrigerator. But if you're short on time, put the meat in a bag and put it in lukewarm water. Hold it for a while.

But I don’t recommend defrosting it in the microwave. This procedure negatively affects the taste of the food prepared from wings. It’s better to defrost them at room temperature and then bake them in the microwave. It turns out very tasty, with a golden brown crust :)

After the wings have thawed, they should be rinsed well with clean water. Next, I advise you to carefully examine the chicken again. If there are a few feathers left somewhere, pluck them out. Then dry the chicken with a paper towel. This completes the preparatory work. It's time to start preparing a culinary masterpiece.

For juiciness of the meat, I recommend pre-marinating the wings. It will take very little time, but the aroma and taste will be amazing. The options from this article are quite suitable.

How long to fry wings in a frying pan? Frying time depends on the size of the chicken pieces. Whole wings are fried for 10-15 minutes.

But remember, fried wings cannot be stored in the refrigerator for more than 3 days.

How to cook with crust in a frying pan

Ingredients you need to stock up on:

10 wings;
2-2.5 tbsp. vegetable oil;
a pinch of salt;
3 tbsp. Sahara;
7 tbsp soy sauce;
a pinch of ground black pepper;
spices.

First, the meat needs to be marinated. To do this, add sugar, butter and spices to a bowl with soy sauce and prepared wings. Also salt and pepper the chicken. Mix the wings thoroughly with the marinade and leave the meat in the refrigerator for at least an hour. Of course, the longer it sits, the tastier it will be. Optimally – 2-3 hours. Afterwards, remove the container from the refrigerator and mix the ingredients again.

I suggest you cook chicken wings in a frying pan for guests or for a family dinner using simple recipes with photos. This part of the bird has been undeservedly relegated to the background. It makes an excellent beer snack or addition to any side dish. In addition, they are cheaper than legs and fillets.

Chicken wings in sour cream in a frying pan

Kitchenware: cutting board; garlic press; pan; Bowl; grater; knife.

Ingredients

Step-by-step preparation

Cut 7-8 wings into pieces along the phalanges. In the smallest part there is almost no meat, only skin and bones. Therefore, we give it to animals or save it for broth.
Place 100-120 g of sour cream in a bowl, add salt to taste, squeeze out 2-3 garlic cloves through a garlic press and add spices. Turmeric, saffron, curry, oregano, rosemary, coriander and, of course, black pepper work well for chicken. You can add a little bit of everything or take a teaspoon of the prepared mixture.
Place the wings in the sour cream marinade, mix and set aside for 15 minutes. During this time you will need to stir again.
Peel one carrot and chop it on a coarse grater. Cut the peeled onion into small pieces.
Place the vegetables in a frying pan with vegetable oil and cook until lightly golden.
Place the wings in the fryer along with the sour cream marinade and fry over medium heat. Don't wait for the crust to appear. Because of the sour cream, it still won’t appear. Enough for the meat to turn white on all sides.
Pour a glass of purified water, cover with a lid, reduce the heat and simmer until fully cooked. Checking this is very simple - the pulp should easily separate from the bone.

Before serving, decorate with chopped herbs. These tender and flavorful wings go well with any side dish and vegetable salad.

Video recipe

Watch the video to see how you can deliciously cook chicken wings in a frying pan with sour cream and garlic sauce.

Other options

With mushrooms

Separate the wings, fry and remove from the pan.
Grate the carrots, chop the onion and lightly sauté. You can do it without carrots.
Roughly chop about 300 g of champignons, add to the vegetables and fry a little.
Return the wings to the pan. Add about 100 g of sour cream and a glass of water. Salt and season with spices to taste. Simmer under the lid until the meat is cooked.
At the very end, add chopped garlic and chopped herbs. Stir, set aside and let it brew a little.

With potato

Fry the wings on all sides with spices and salt, but not to a crisp.
Cut two or three potatoes into slices and add to the pan.
Add three to four tablespoons of sour cream and pour half a glass of water. Stir, cover and simmer until the potatoes are ready. Periodically open the lid and stir.
At the very end, add chopped herbs and chopped garlic.

Wings in sweet and sour sauce

Number of servings: 2.
Calories: 234 kcal per 100 g.
Cooking time: 45 minutes
Kitchenware: deep frying pan; three deep plates; Bowl; cutting board; knife.