Friday, August 24, 2012
20120824 Pan-fried Chicken Wings
When my mom was here, she made pan fried chicken wings a couple of times and my hubby was hooked. My mom makes the best pan fried chicken wings - they are crispy on the outside and juicy in the inside. So when I asked her for the secret recipe, she simply said "Patience". Huh? I didn't understand what she meant until now. My first batch of chicken wings was a bit burned as I was tired of flipping the wings and decided to turn the heat up to speed up the process - big mistake! So I threw in an extra dose of patience for my second and third batches, and they were simply brilliant. It is a great way of meditation as you can simply let your mind wander while flipping the chicken wings.
900g chicken wings, drained and wiped dry
1 tbsp dried thyme, bruised
freshly grounded black pepper
1. Marinate the chicken wings with thyme and salt and pepper for at least an hour.
2. Heat some olive oil in a non stick pan and fry the chicken wings in batches over medium high heat. Cook the chicken wings for about 15 minutes, and remember to turn them every 2-3 minutes. Sprinkle some salt over the wings halfway through for extra crispness.