Lazy Chicken Wings for One
I'm going to let you in on one of my tried and true 'recipes', which is totally just a little trick I've been doing since high school whenever I'm really lazy and REALLY hungry. I love chicken wings - and here in Hong Kong, grocery stores sell bags of frozen mid-joint chicken wings. These are my favs - don't get me wrong, I like drumsticks too, but I really love just the wings. In my little HK kitchen, I don't have a proper oven (just a toaster oven). This method of cooking chicken wings on the stove-top is quick, fail-proof, and super flavorful.
Sometimes you don't have time to go grocery shopping, but you can bet that there'll be some frozen chicken wings in your freezer. You can make these wings with virtually any sauce or marinade that you have in the kitchen, making this the perfect lazy meal! There are simply 2 steps, and 3 ingredients. Simmer the chicken in chicken broth until they're nice and plump (my trick to knowing when they're finished is when the blood clots come out :) and then tossing them in sauce in a skillet.
Today, I'm using Lee Kum Kee Chicken Marinade, which is a sweet soy-based marinade that i actually find to be perfect for stir-fries as well. I love how the sauce caramelizes and the chicken skin gets a little crispy on the edges. Watch the video recipe below to find out how :) Let's get cookin!
What You Need:
About a dozen frozen chicken wings
Sauce of your choice
2-3 cups of chicken broth
What To Do:
In a large pot, bring 2-3 cups of chicken broth to a rolling boil. The broth should cover the wings.
Add the frozen wings to the broth, reducing to a simmer.
Gently simmer the wings for 15-20 minutes until the blood clots come out.
Remove the wings from the pot and transfer them to a skillet over medium-high heat. Reserve the chicken broth.
Add enough of your favorite sauce or marinade to coat the wings on both sides. Once coated, leave the wings alone for a few minutes to let the sauce caramelize onto the skin.
Flip the wings and let the other side get nice and crusty.
Enjoy hot! :)
These are so simple to make that ... I often let the wings simmer in broth while I take a shower or get ready, and then toss them into the pan once I'm ready. You can't mess them up - just don't cook the wings too long. Once they plump up in the broth and release the small blood clots on the ends, they're pretty much ready to go. You can try this with sauces like Yoshida Gourmet Sauce, TJ's marinades, BBQ sauces, or even spicier sauces. These are serious eats, for cheap. :)
Have a great week! I can't believe it's already almost October O_O my birthday month! :) If you try any recipes from the blog, let me know! I love to hear from you guys. Tag me @brokeandcooking / #brokeandcooking!