|Chicken (Master Chefs)|
|by Bruno Loubet|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 75 for fried chicken wings
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First get a ... bowl. Clean your chicken wings. Put chicken ... and flour the chicken wings and deep fry the chicken wings. Let it fry until golden brown.
Cut off tips of chicken wings if desired. Place ... temperature from dropping too much. Fry until golden brown. Drain on paper towels. Recipe may be halved.
Cut chicken wings at joints. Discard ... Drain on paper toweling. Remove chicken to serving plate. Garnish with lemon slices. Makes 4 appetizer servings.
Cut chicken wings at joints; discard ... Drain on paper toweling. remove chicken to serving plate; garnish with lemon slices. Makes 4 appetizer servings.
Using kitchen shears, cut off wing tip, cutting at ... and blended. Dip chicken in batter and ... crisp. Drain and sprinkle with salt. Makes about 32 pieces.
Season the chicken with seasoned salt ... 360-375°F and fry wings for about 10 to 15 minutes at the most. Serve with Ranch dressing on the side. ENJOY!!!!!!
Disjoint chicken wings; discard tips. ... until sugar is melted. Makes about 1 1/4 cups sauce. Serve as dipping sauce for chicken pieces. About 20 pieces.
Use meaty wing section. Toss wings with cornstarch, oil, ... 375 degrees. Stir-fry chicken wings 5 minutes, ... cook them with glaze. Serve immediately.
Tumble wings in dry mixture ... tang. Heat vegetable oil to 350 degrees. Place wings carefully in hot oil. Fry for about 10 to 25 minutes or until tender.
Cut each chicken wing at joints to ... excess flour. Arrange wings in pan. Bake, ... sauce mixture. Serve with Blue cheese dressing. About 24 appetizers.
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