HOW TO COOK CHICKEN WINGS IN A PAN RECIPES
STICKY KICKIN' WINGS | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Total Time 46 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate.
- Still on the heat, sit the wings in the pan – they should fit snugly. Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water.
- Halve the chilli lengthways and add to the pan. Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally.
- Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits.
- Trim and finely slice the spring onions, scatter them over the chicken with the toasted sesame seeds, and get stuck in.
Nutrition Facts : Calories 306 calories, FatContent 18.6 g fat, SaturatedFatContent 4.9 g saturated fat, ProteinContent 27.1 g protein, CarbohydrateContent 7.4 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.4 g salt, FiberContent 0 g fibre
HOW TO COOK FROZEN CHICKEN WINGS IN AN AIR FRYER
Fried chicken wings can be guiltless pleasures? Of course, they can! Learn how to make the ultimate Air Fried chicken wings and curb your cravings without boosting your cholesterol.
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