"A house is not a home unless it contains food and fire for the mind as well as the body." - Benjamin Franklin

Sunday, December 5, 2010

Pan-fried Chicken Wings:

Chicken wings, the most versatile type of meat that can be cooked into many different ways. You can BBQ them, bake them, batter them, stir-fried them, deep fried them etc., but the way I like to prepare them are to marinate then pan-fried on a pan. It’s delicious.

The chicken wings taste great with beer. Many pub style restaurants offered them on their menu with perhaps, one night wings special for .25 cent per piece. This gimmick attracts many customers from the business’ perspective. It’s generally served in buffalo sauce (spicy) or sweet honey garlic as a finger licking appetizer. Yummy!

My family like to eat them because it so favorable and good with rice. I tense to make them a bit saltier so they can eat more rice with this. It’s an appetite enhancement. I cook this dish quite often as it is easy to make and doesn’t take a lots of my time to prepare. This is a “win win” situation.

Ingredients: (serving for 3)

2 lbs of chicken wings (prefer the wingette)
1 clove of garlic
2 tablespoons fish sauce
1 teaspoon black pepper
1 tablespoon of olive oil


Marinate the chicken wings with garlic, fish sauce and black pepper for about 20 minutes. Chicken wings can’t be frozen or just thaw out, fresh chicken wings works best. Pan fried the chicken wings on a pan (preferable non-stick pan) with olive oil on medium heat. Chicken wings must be cook slowly to avoid over burn. Keep turning the wings until it becomes golden brown. Approximately cooking time is 20 minutes. This can be served with plain rice and eat it as an appetizer.