Photography recipe
Fotografía Chef Signature Chef

 ELABORATION:

  • Clean the chicken wings, removing the tip and burning all the feathers with the help of a burner. Make a cut at the ends to make boning easier after cooking.
  • Place the wings in boiling water for 10 minutes. Then remove from the water, drain and place on a baking rack to cool. Bone carefully so as not to break.
  • Cut the reserved...

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 ELABORATION:

  • Clean the chicken wings, removing the tip and burning all the feathers with the help of a burner. Make a cut at the ends to make boning easier after cooking.
  • Place the wings in boiling water for 10 minutes. Then remove from the water, drain and place on a baking rack to cool. Bone carefully so as not to break.
  • Cut the reserved wing tips into 3 pieces, in a very hot pan with sunflower oil, brown the chicken pieces. Once they are all browned, add a spring onion and a carrot chopped in cubes of about 2 centimeters with the crushed garlic cloves. Cook in the same pot where the chicken was browned, over low heat. When it is poached, turn up the heat and add 1 tomato cut into slices, the sliced ginger, honey, pepper, citronella and chili peppers. Sauté the whole, add the browned bones, the soy and when the liquids evaporate, add the water.
  • Cook covered for 30 minutes, when the time is over strain and reserve the juice obtained.
  • Season with salt and soy sauce.
  • Fry the wings and when they are well browned remove to a tray with absorbent paper.
  • Sauté the fried wings with the reserved juice.
  • Finish with chopped chives.

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Ingredients 4 persons
  • 12 chicken wings
  • 1 spring onion
  • 1 carrot
  • 5 cloves of garlic
  • 1 tomato
  • 25grs ginger
  • 40grs of honey
  • 1 citronella branch
  • 2 cayenne peppers
  • Pepper
  • 50grs soy sauce
  • 600grs water
  • Sunflower oil
  • Chives
Recipes. The Cook & Chef Institute