Cook chicken wings until cooked for 30 minutes, for broth – 40 minutes.
How to cook chicken wings
Chicken wings – 500 grams
Water – 2 liters
Salt – 2 teaspoons
Bay leaf – 2 leaves
Peppercorns – 5 peas
How to cook in a pot
- Clean the feathers from the remnants of feathers – the so-called stumps with the help of tweezers.
- Rinse chicken wings well under running water.
- Boil water at maximum heat.
- Salt at the rate of 10 grams of salt per 1 liter of water.
- Place wings in boiling water.
- Cook for 30 – 40 minutes.
- 10 minutes before the end of cooking, add black peppercorns and bay leaves and a little dill to the water.
- Let the wings cool with the broth so that the meat “relaxes” and absorbs some of the broth.
In a slow cooker , cook the wings for the same amount, in a pressure cooker , bring to the clogging of the valve and cook for 10 minutes, then wait for the pressure to drop for 10 minutes.
After the chicken wings are cooked, it is best to check them for readiness: take one wing out of the broth, cut it at the joint and check if there is any blood left inside. If there is no blood, the wings are cooked.
Before cooking, chicken wings can be marinated for several hours in some sour-milk product and a mixture of your favorite spices (most suitable as curry, hops – suneli, paprika_. Kefir, sour cream or yogurt are well suited for such a marinade – and in the refrigerator for a few hours Before cooking, quickly rinse the wings from excess marinade and cook in a small amount of water.
In order to enhance the taste, you can add a tablespoon of regular soy sauce to the water for 10 minutes.
If you cook the wings in order to get a rich broth , then the product should be placed in cold water and boiled for up to 1.5 – 2 hours. Due to the fat content, only 1 wing is enough per liter of broth.
Most often, wings are boiled to get aspic , because they have a lot of collagen compounds found in bones, skin and joints. In this case, the broth is cooked for up to five hours on the slowest fire.
After boiling, chicken wings can be rolled in egg and breadcrumbs and then deep-fried in small batches.
Most often, there are no deep-seated “stumps” on the wings, so rare feathers can simply be scorched with a lighter.