Pan Fried Spicy Chicken Wingssri Lankan Devil Wings Recipes

HOW TO FRY CHICKEN WINGS EXTRA TENDER

Steps:

• In a large bowl, combine all the seasonings, add chicken wings and mix by hand ensuring even coating.
• Transfer the wings to a suitable size Ziploc bag. Refrigerate for at least half an hour. Marinating up to 24 hours is perfectly acceptable and will only be beneficial.
• Preheat a large frying pan. Sear chicken wings on both sides over high heat for about one and a half to two minutes per side.
• Reduce heat to low, cover with a lid leaving a small crack, and continue cooking for about 20 minutes until the meat is tender. Flip the wings twice or three times during cooking.

PAN FRIED CHICKEN WINGS RECIPE

Steps:

• If the wings are not already cut, cut them into flat, tips and drummettes. Discard the tips as it's not needed for this recipe. Pat the flats and drummettes dry with a kitchen towel.
• Mix the paprika, onion granules, cayenne pepper, and salt. Add the mix with the wings into a bowl and mix till well combined.
• Add a large skillet on the stove over a medium heat, add the oil then arrange the chicken wings skin side down in the pan.
• Fry for 10 minutes then flip to the other side and fry for another 10 minutes.Check with the biggest piece to know if it's cooked. It's cooked if there is no blood around the bone and the juice run clear.
• Take off heat and leave to rest for few minutes.
• Serve as appetizers or with sides of choice.

PAN FRIED SPICY CHICKEN WINGS(SRI LANKAN DEVIL WINGS).

Steps:

• Clean and wash the chicken winglets, make sure to drain any excess water. Add the winglets in a large bowl, add salt to season and 1/2 teaspoon of Turmeric, mix then set aside for 15 minutes. Place pan over medium heat, pour in the oil and let the oil heat for 10-15 seconds. Add the marinated chicken and pan fry the wings. Toss and pan sear the winglets so they fry, not completely but just enough that you see the edges turn golden brown. Once the chicken wings are semi-fried, transfer the fried wings to a paper towel. Place the same pan over low medium fire, add ginger, half of the onions, green chillies and cook until the onions turn translucent. Add the chopped tomatoes, chilli flecks, pepper and sugar. Mix all ingredients well, this should take you less than two minutes. taste, add salt if necessary. Now, pour in the Ketchup, cook for two minutes and then add the crispy pan seared chicken wings, leave it on low simmer so the sauce thickens and coats the winglets. You might want to leave a little gravy or let the gravy completely coat the chicken wings as it cooks. Do a final taste test, remove the pan from the fire, add the raw onion rings as garnish, combine and serve while warm.