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These chicken wings are parboiled for tenderness, fried in butter for a golden crust, and then simmered in a rich honey-mustard glaze. Accompanied by a crisp, zesty cucumber and tomato salad, this dish offers a perfect balance of sweet, savory, and fresh flavors.
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Cut chicken wings into joints and parboil them in water for 4 minutes. → Fry the wings in butter for 7 minutes, then season with salt, pepper, and paprika. → Prepare a sauce with garlic, ketchup, mustard, honey, lemon juice, and soy sauce. → Pour sauce over wings, cover, and simmer for 20 minutes until glazed. → Toss diced tomatoes, cucumbers, and onions with parsley and lemon dressing to serve alongside.
Cut chicken wings into joints and parboil them in water for 4 minutes. → Fry the wings in butter for 7 minutes, then season with salt, pepper, and paprika. → Prepare a sauce with garlic, ketchup, mustard, honey, lemon juice, and soy sauce. → Pour sauce over wings, cover, and simmer for 20 minutes until glazed. → Toss diced tomatoes, cucumbers, and onions with parsley and lemon dressing to serve alongside.
These chicken wings are parboiled for tenderness, fried in butter for a golden crust, and then simmered in a rich honey-mustard glaze. Accompanied by a crisp, zesty cucumber and tomato salad, this dish offers a perfect balance of sweet, savory, and fresh flavors.
Prepare the chicken wings by cutting them at the joints into drumettes and flats; discard the tips or save them for stock.
Bring 1 liter of water to a boil in a pan, add the chicken wings, and parboil them for 4 minutes, then drain.
In a large pan, melt the soft butter and add the parboiled wings. Fry over medium heat for 7 minutes until lightly golden.
Season the wings with salt, black pepper, and sweet paprika. Stir well to ensure the wings are evenly coated with the spices.
In a separate bowl, grate the garlic and mix in ketchup, mustard seeds, honey, lemon juice, and soy sauce to create the glaze.
Parboiling the wings first helps remove excess fat and ensures the meat is tender and fully cooked during the short frying/simmering time.
Use wholegrain mustard for a better texture and visual appeal in the sauce.
Keep the heat at medium-low when simmering with the sauce to prevent the honey and sugar in the ketchup from burning.
The salad is best served immediately after dressing to maintain the crispness of the cucumbers.
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