Traditional recipes

Chicken wings with celery sauce

Chicken wings with celery sauce


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We clean the wings, we cook them in the flame of the stove, then we wash them and drain them. We put them in a bowl and pour over them beer, vinegar, and oil. Then we add finely chopped onion and garlic, thyme, coriander, ginger, salt and pepper. to taste.

Mix well and put the bowl in the fridge for 3 hours. After marinating, the wings are removed and drained well.

We pass the wings through the flour, the beaten egg and then through the breadcrumbs. We fry them in hot oil until they turn brown. We take them out on the absorbent napkins and let them drain from the excess oil.

For the celery sauce:Grate the celery as finely as possible. Grind the garlic well and add it over the celery. Rub the ingredients with a wooden spoon, pouring little by little oil like mayonnaise. When we have finished adding all the oil, season if necessary, then add the cream.

Serve the wings warm.


Details recipe preparation Chicken wings with honey and horseradish

  1. Wash and clean 1 kg chicken wings LaProvincia.
  2. Put in a large bowl 5 tablespoons sweet ketchup , 4-5 tablespoons of lemon juice , 2 tablespoons honey , 3 tablespoons horseradish sauce, 1 tablespoon balsamic vinegar , 1 teaspoon ground pepper and 1 teaspoon salt . Homogenize the mixture well.
  3. Add the chicken wings and mix until each of them is covered with sauce. Leave them in the fridge for 10 & # 8211 30 minutes.
  4. Keep the remaining sauce.
  5. Place the wings on the grill after they have lost their coal power, so that they do not burn.
  6. Leave them for 4-5 minutes on each side and when you turn them, grease them with a little sauce from the rest.

Our readers have tried the recipe!


Chicken wings with celery sauce

We clean the wings, we talk them a little on the stove flame, we wash them and we drain them of water. We put them in a bowl and pour beer, vinegar and oil over them (preferably from grape seeds because it tenderizes the meat). Add finely chopped onion and garlic, thyme, coriander seeds, cumin powder, ginger, salt and pepper.

Mix well, cover the bowl with plastic wrap and refrigerate for 2-3 hours. After they have been marinated, we take the wings out of the bowl, drain them well and roll them in flour. We then pass them through the beaten egg, then through the breadcrumbs.

Fry the finely prepared wings in hot oil until they are nicely browned on all sides. Remove them on absorbent napkins and let them drain from the oil.

For the sauce, grate the celery as finely as possible. Add the finely ground garlic and a tablespoon of coarse salt. Rub the ingredients with a wooden spoon, adding the oil gradually, like mayonnaise. When we have added all the oil, season if necessary with salt and pepper and mix with the cream.


  1. Season 1 kg of chicken wings LaProvincia with beaten egg and breadcrumbs. Do it organized: place four eggs beaten in a bowl on the left and go with the chicken to 300 grams of breadcrumbs located in another bowl on the right.
  2. Use one hand to transfer the chicken between the two mixtures, and with the other move it to the cooking plate.
  3. Leave the wings at room temperature to absorb from the texture of the beaten egg for 15 minutes.
  4. Pour three tablespoons of oil in a pan and let it heat up. Close the palm of the pan. When you feel a heat wave, place the wings in the pan.
  5. The oil should cover 2.5 cm of the fins. Place them next to each other without touching them. The party should not be crowded.
  6. Remove the wings from the pan when they have a light brown hue. Place them on a metal tray and allow the excess oil to drain. Add salt.

Bon appetit for fried chicken wings!

Do you want to spend an evening on the couch, watch a movie and feel like in American movies? We invite you to try the recipe for fried chicken wings and then enjoy the action!


How to make vegetable soup with chicken wings

The wings are cleaned and boiled in salted water. Take the foam whenever it forms.

Finely chop the parsley root, carrot, celery sit on a grater, cut the zucchini into cubes.

If you want to make soup fast then you must have a set of knives with which you get along very well. To be sharp, to be easy to handle. It would be good not to cost a fortune, even if I don't take your eyes as a design. We recommend them from emag.

The vegetables are placed over the meat after it no longer foams and left to boil.

The tomatoes are kept in hot water for 30 seconds to easily remove the skin and then finely chopped.

Add the tomatoes over the vegetables, when they are cooked.

Bring to the boil, add salt and finely chopped greens.


Baked chicken wings with potatoes

Baked chicken wings with potatoes, a simple and delicious food, perfect for the whole family. As I didn't have much time today, I quickly prepared these crispy baked chicken wings with potatoes. I tasted them with garlic sauce and a little lettuce, they were so tasty, I can't wait to make them again.

The chicken wings were my father's favorites and, because Dad was my model, of course I liked them too. He cooked them wonderfully, most often in stews, soups and breaded wings. My mom and brother squinted when they heard of chicken wings, so my father and I sat at the table and enjoyed a great lunch together, just the two of us.

Whenever I find chicken wings in the store (they are quite rare here), oven wings recipe is first on the list.

Like I said, I don't really like chicken, but when it comes to chicken hammers (see here a delicious recipe for crispy hammers) or wings, I eat them with the greatest appetite. My recipe today is spicy, we love the spicy taste, so it could not be missing from these wings in the oven.

Be sure to use large chicken wings, the meat will be juicy, and the wings will have a crispy and tasty crust. A madness of taste!

So if you're wondering what we cook with chicken wings, be sure to try this recipe. It is so tasty, you will definitely like it.


Chicken wings with celery sauce

1. Clean the fins, cook them on the stove flame, wash and drain the water. Put them in a bowl and pour the beer, vinegar and oil over them.

2. Add the finely chopped onion and garlic, thyme, coriander seeds, cumin powder, ginger, salt and pepper. Mix well, cover the bowl with plastic wrap and refrigerate for 2-3 hours. After marinating, remove the wings from the bowl, drain well and roll in flour.

3. Then pass through the beaten egg and then through the breadcrumbs. The wings thus prepared are fried in hot oil until they are nicely browned on all sides.

4. Remove on absorbent napkins to drain oil.

Grate the celery as finely as possible. Add the finely ground garlic and a tablespoon of coarse salt. Rub the ingredients with a wooden spoon, adding the oil like mayonnaise drop by drop.

After all the oil has been added, season with salt and pepper and mix with sour cream.


Necessary fried chicken wings served with mujdei and polenta:

  • 1 kg chicken wings
  • 2 heads of Romanian garlic
  • mixture for spicy and aromatic & # 8211 paprika, pepper, rosemary, thyme, salt, oil
  • corn, salt, water, for polenta
  • oil

Put the chicken wings in a bowl and add a tablespoon of oil and spices: a tablespoon of paprika, a teaspoon of pepper, a little rosemary and dried thyme. We mix them so that the spice mixture covers and coats the chicken wings well. Leave them in the fridge for 30 minutes, to form and mature the taste and aroma.

Heat oil in a pan and fry the chicken wings well. We clean the garlic, crush it and make a mujdei with a cup of water and a pinch of salt. When the chicken wings are browned, add the garlic sauce to them in the pan, put a lid on the pan and leave them for 10 minutes.

Meanwhile, we are preparing a whirling polenta. We serve browned and garlic chicken wings next to the hot polenta. We can garnish with some fresh parsley. The amount of garlic is adapted to the taste and pleasure of each one. These browned chicken wings are so good that you lick your fingers.


Delicious LaProvincia chicken recipes

Chicken dish with greens, mushrooms and cream

Spring greens are an endless source of ideas for your chicken dishes. The fresh taste of the green leaves goes harmoniously with the flavor of the chicken breast and thighs, all blending perfectly with the cream sauce. By cooking this recipe, you get a nutritious dish, rich in protein due to chicken and minerals and vitamins.

Chicken legs in slow cooker

The ideal of any chef who cooks chicken is to obtain a tender and well-flavored meat, which quickly detaches from the bone. Chicken legs cooked in a slow cooker are a good preparation, which deserves to be the main dish at your meals. Cook the legs in a slow cooker to enjoy the intense aroma of the chicken and the fine texture of the meat, obtained due to the long cooking time. Try this recipe too because it's worth the time!


Video: Κοτόπουλο κοκκινιστό. Άκης Πετρετζίκης (July 2022).


Comments:

  1. Adalwolf

    In my opinion, he is wrong. I propose to discuss it. Write to me in PM, speak.

  2. T'iis

    but another variant is?

  3. Kasen

    the remarkable message

  4. Kazikasa

    How often does the author visit this blog?

  5. Rabah

    is absolutely not in accordance with the previous sentence

  6. Bundy

    I accept it with pleasure. In my opinion, this is an interesting question, I will take part in the discussion. Together we can come to the right answer.

  7. Hand

    I confirm. All above told the truth. Let's discuss this question. Here or in PM.



Write a message