How to cook the best chicken wings in a pan

The flavor is amazing thanks to the high-temperature sauteing and spices. Fresh garlic and sesame oil do wonders for the overall flavor of the chicken wings. Sautéing and cooking more slowly also helps remove excess fat from the skin, making the dish rich and delicious.

Ingredient:

chicken wings – 1kg
water – 1.5 l
sodium bicarbonate – 15 g
LEAVE 15 minutes
oil – 20 ml
butter – 20 g

for sauce:
tomato sauce – 40 g
honey – 30 g
mustard – 30 g
soy sauce – 40ml
salt – 10 g
black pepper – 8 g
Coca Cola – 100ml
Cook 20 minutes
potatoes – 1 kg
salt – 10 g
hot water – 1.5 l
LEAVE 15 minutes
olive oil – 30 ml
rosemary – 10 g
parmesan cheese – 100 g
breadcrumbs – 40 g
sweet pepper – 10 g
garlic powder – 5 g
Tray size 32 X 32 cm
IN OVEN 180° C/30 minutes

for sauce:

sour cream – 100 g
cheese – 100 g
garlic powder – 5 g
dry parsley – 10 g
olive oil – 20ml
salt – 10 g
black pepper – 5 g

Instruct
In a large bowl, mix all the seasonings, add the chicken wings and mix by hand to ensure even coating.
Transfer the wings to an appropriately sized Ziploc bag. Refrigerate for at least half an hour. Marinating for up to 24 hours is completely acceptable and will only be beneficial.
Preheat a large frying pan. Sear the chicken wings on both sides over high heat for about one and a half to two minutes per side.
Learn how to fry chicken wings so they’re super tender and flavorful. Try this recipe, you will love it. Chicken wings are first sauteed and then cooked over low heat. All done in 30 minutes. | ifoodblogger.com
Reduce the heat to low, cover leaving a small crack and continue cooking for about 20 minutes until the meat is tender. Flip the wings two or three times while cooking.