Place your chicken wings in a pot and cover with cold water. Add a teaspoon of salt and bring to boil. Reduce to simmer, cover and simmer for about 7-10 minutes until the wings are cooked through.
Remove the wings to a large platter covered with paper towels. Dry them thoroughly. Drizzle with olive oil and rub the oil all around chicken wings. At this point, the wings could be stored for later use or you may proceed to the next step. If storing for later, lay in a single layer on a sheet so the wings don't stick together.
If you store your wings for later use, make sure to take them out of the fridge at least an hour before cooking, in order to bring them to room temperature. Then be sure to dry the skin again to get rid off all the moisture that built up. If the skin of your wings is not dry - you will end up steaming them instead of getting a nice crisp exterior.
As discussed in the blog post, you now have choices on how to finish up your chicken wings.
Broil - you can broil each side of your wings on high. Won't take long - 2-4 minutes per side.
Fry - you can coat a frying pan with some oil and heat it over medium high heat until very hot and shimmering. You are not deep frying them, so small coating of oil is sufficient. Add your wings in a single layer and cook for about 2 minutes per side until golden and crisp.
These wings are beautiful to work with as they are fully cooked and juicy at this point - all you need to do is heat them through and crisp up the skin. Broiling or frying will both work great.
Next, choose how you wish to serve them.
Salt and pepper: simply dust your cooked wings with salt and pepper and serve.
Buffalo: combine 1 cup of hot sauce with 1/4 cup melted butter and 2 tablespoons of honey in a large bowl. Add your wings and toss to coat.
Honey garlic: In a small saucepot combine 1/3 cup honey, 2 TBSP soy sauce, 1 TBSP ginger, 2 large garlic cloves, 1 tsp oil (olive or sesame) and black pepper to taste. Simmer over medium heat for about 10 minutes until thickened. Add your wings and toss to coat.
Ingredients
Directions
Place your chicken wings in a pot and cover with cold water. Add a teaspoon of salt and bring to boil. Reduce to simmer, cover and simmer for about 7-10 minutes until the wings are cooked through.
Remove the wings to a large platter covered with paper towels. Dry them thoroughly. Drizzle with olive oil and rub the oil all around chicken wings. At this point, the wings could be stored for later use or you may proceed to the next step. If storing for later, lay in a single layer on a sheet so the wings don't stick together.
If you store your wings for later use, make sure to take them out of the fridge at least an hour before cooking, in order to bring them to room temperature. Then be sure to dry the skin again to get rid off all the moisture that built up. If the skin of your wings is not dry - you will end up steaming them instead of getting a nice crisp exterior.
As discussed in the blog post, you now have choices on how to finish up your chicken wings.
Broil - you can broil each side of your wings on high. Won't take long - 2-4 minutes per side.
Fry - you can coat a frying pan with some oil and heat it over medium high heat until very hot and shimmering. You are not deep frying them, so small coating of oil is sufficient. Add your wings in a single layer and cook for about 2 minutes per side until golden and crisp.
These wings are beautiful to work with as they are fully cooked and juicy at this point - all you need to do is heat them through and crisp up the skin. Broiling or frying will both work great.
Next, choose how you wish to serve them.
Salt and pepper: simply dust your cooked wings with salt and pepper and serve.
Buffalo: combine 1 cup of hot sauce with 1/4 cup melted butter and 2 tablespoons of honey in a large bowl. Add your wings and toss to coat.
Honey garlic: In a small saucepot combine 1/3 cup honey, 2 TBSP soy sauce, 1 TBSP ginger, 2 large garlic cloves, 1 tsp oil (olive or sesame) and black pepper to taste. Simmer over medium heat for about 10 minutes until thickened. Add your wings and toss to coat.
