Chicken meat is a versatile and dietary product that, moreover, fits perfectly even in the minimum family budget. From the wings you can cook a rich broth, stew, they are fried, stewed, baked in foil, in the oven, on the grill. Of all the parts of the chicken carcass, the ratio of pulp and bone is ideal in the wings. At first glance, it seems that the flesh in them is smaller than in the thigh or lower leg, but the weight of the wing bones is lighter than the dense bones of chicken legs, because chickens have long forgotten how to fly, and they do not need strong wings anymore. The price of wings is noticeably lower than other parts of the carcass, despite the fact that the nutritional value of these parts is no lower.
There is another question: what to cook from chicken wings so that home cooking is not only economical, but also diverse? We will try to answer it.
Wings in mayonnaise - basic technological principles
Let's start with mayonnaise. How does sauce affect meat, and why has it gained popularity as a marinade for meat dishes? The composition of mayonnaise, in addition to egg yolks and vegetable oil, includes lemon juice and mustard, or, if we consider the industrial version of the preparation of mayonnaise, then it is melange, mustard oil, vinegar and preservatives. By the way, some manufacturers use artificial additives in the technology to increase mass, reduce production costs and obtain a thicker consistency. We don’t need such mayonnaise. Yes, and not so much it contains vinegar to use the sauce as a marinade, and melange and oil do not contribute to marinating meat. These ingredients give the dish a beautiful look.
If you cook fresh homemade mayonnaise, you get a more wholesome and aromatic sauce, which will turn meat into a culinary masterpiece. So what if without additives it is stored in the refrigerator for no more than a week, but it does not need to be cooked in large quantities.
Write down or remember, just in case, the recipe for tasty, healthy and natural mayonnaise:
100 ml of purified oil; three fresh egg yolks; a teaspoon of mustard, salt and sugar to taste, 50 ml of lemon juice.
To make the mayonnaise thick, beat the butter with a blender, or, when using a mixer, install the knife nozzle, because the sauce must not only be whipped at high speed, but also grind large oil molecules so that they combine better with the lecithin contained in the egg yolk. In a whipped yolk, you need to add oil very slowly, literally - a few drops, without stopping the whipping process. When a homogeneous emulsion is formed, cream-colored, add salt and sugar, mustard. If you use mustard oil, then mustard sauce can be omitted. Mustard seeds contain substances that help maintain the stability of the emulsion. If you want to prepare mayonnaise for the future, and achieve a thicker consistency, then use not too spicy mustard sauce so as not to spoil the taste of mayonnaise. The final touch is adding acid to the sauce. Lemon juice will give a pleasant aroma, slightly lighten homemade mayonnaise.
If mayonnaise is needed to prepare the marinade for meat, add more lemon juice so that the meat is well saturated with acid.
Using mayonnaise when stewing meat, it is better to mix it with tomato or dairy products to make the dish more tender and juicy. In stews (in stews, hodgepodge, home-cooked roast) undiluted mayonnaise quickly coagulates when cooked, and the dishes turn out dry, without sauce.
See the recipes for wing dish options in mayonnaise or with mayonnaise, but these are just examples. Each hostess can add to the list of dishes on her own, using any combination of spicy additives. Remember that chicken meat has a neutral taste, and therefore it can be seasoned in different ways, and cook in the same way, each time getting a completely new dish.
1. Wings in mayonnaise with potatoes and mushrooms
Product Set:
Wings 1 kg
Bay leaf
Onions 300 g (net)
Potatoes, peeled 1 kg
Ground pepper - to taste
Champignons 800 g
Salt
Garlic
Mayonnaise 200 g
Cooking method:
Wings are soaked in cold water for at least an hour. After this, drain the water, slightly dry them with a napkin. Add mayonnaise, chopped garlic, onions, chopped into large strips, mayonnaise, salt, pepper and bay leaf. Mix everything thoroughly, and leave for several hours, but not less than two. You need to marinate the meat in the refrigerator. Coarsely chop potatoes and mushrooms. We transfer all products to the gooseberries and simmer until cooked.
2. Oven baked mayonnaise wings
Ingredients:
Mustard, Dijon
Curry
Sweet paprika
Mayonnaise
Chile
Lemon
Honey
Garlic
Wings
Salt
Coriander
Flour
Cooking:
The charm of this recipe is that all the ingredients are readily available, almost always at hand, and their quantity in the dish is selected according to the taste of the hostess.
Wash the wings, cut off the extreme phalanges. Blot with a cloth to remove water. Lubricate with mayonnaise, put in a bag for a couple of hours, put in the refrigerator. Roll the semi-finished products in flour mixed with dry spices. Prepare the sauce by combining Dijon mustard, honey, zest and lemon juice in an arbitrary amount.
Put the wings in a baking dish, covering it with foil (after you do not have to wash for a long time). Put in a hot oven. Bake the meat until a pale crust appears, then remove the form, cover the wings abundantly with the sauce, using a brush, return it to the oven, and bring to readiness. The dish is ready!
3. Baked wings in mayonnaise, ketchup and mustard
Ingredients:
Wings
Ketchup spicy
Mustard
Mayonnaise
Vegetable oil
Garlic
Cooking:
The simplest recipe: combine the sauces in equal amounts, add the garlic. You can not add salt. Cover the baking sheet with foil and oil. Put the wings, and generously grease them with sauce. Bake for 40-50 minutes.
4. Fried wings in garlic mayonnaise
Ingredients:
Wings 12 pcs.
Frying margarine 180 g
Salt
Dry white wine for marinade 250 ml
Pepper
Cognac 150 ml
Mayonnaise 200 g
Lemon? PC.
Garlic
Dill, fresh
Cooking:
Prepare the wings: prick on the fork, grind, holding over an open flame; wash, blot with a napkin. Put the meat in a plastic bag. Add pepper or other spices to the wine to taste. Pour the wine into a bag of meat, tie it tightly and put it in the refrigerator for at least 2-3 hours. After that, pat the wings again to avoid splashing fat when frying them in margarine.
Fry chicken on both sides over high heat. Turning the meat to the other side, throw a pinch of salt into the pan. When the wings are ready, slightly reduce the heat and pour in cognac. Set fire to a long match. Make sure that there are no flammable objects in the vicinity of the pan. Flaming is a very simple method in cooking, giving a unique taste to ordinary fried meat, but when making flambe indoors, you need to follow safety precautions.
Make cold mayonnaise based sauce. Finely chop the dill leaves, remove the zest from half a lemon and squeeze the juice (2-3 tablespoons), chop the dill. Punch all these components with a blender, combine with mayonnaise, add salt and pepper. Serve the sauce over the hot flambe wings.
5. Wings in mayonnaise on an onion “pillow” baked in foil
Ingredients:
Hard cheese 300 g
Wings 8-10 pcs.
Onions 500 g (net)
Mixture of peppers
Olive oil
Mayonnaise (67%) 250 g
Turmeric
Rosemary
Cooking:
Cut a sheet of foil: it should be twice as long in shape to cover the other half of the sheet with meat. Lay the sheet on a baking sheet, grease with oil. Put the onion, cut into strips, under the chicken wings, sprinkle everything with salt and pepper. Cover the dish with mayonnaise and grated cheese. Cover with the free half of the sheet, seal the edges tightly. Bake at 180-200 ° C by placing the pan in a preheated oven. After 30-40 minutes, remove the top layer of foil, put the meat in the oven for a few more minutes, so that the cheese crust is browned.
6. Wings in mayonnaise, breaded, deep-fried
Ingredients:
Mayonnaise 150 g
Corn Starch 90 g
Eggs 3 pcs.
Paprika (dried pieces) 50 g
Sesame 200 g
Wings 10-12 pcs.
Seasoning for chicken
Flakes (oat or corn) 150-200 g
Lemon juice 100 ml
Deep-frying oil
Cooking:
Cut off the extreme phalanges of the wings, sprinkle the prepared semi-finished products with lemon juice, sprinkle with seasoning. Leave for a couple of hours in the cold to marinate.
Beat the eggs, combine them with mayonnaise and starch. Combine the flakes with slices of paprika and sesame seeds, previously mashing them in a plastic bag. Stir the dry mixture. Dip the wings alternately in a liquid mixture and in a breading, and immediately lower them into boiling oil, completely immersing. Be careful, use forceps. Fry until golden brown.
Mayonnaise Wings - Useful Tips
Tarred poultry meat is much tastier, after treatment with fire on the skin there is not the slightest trace of plumage. Even if you buy packaged convenience foods, be sure to carefully process the wings, drumsticks or legs. If there is no special burner, grind over a gas burner, having removed a cover from a nozzle, use dry alcohol. Pierce the pieces on the fork, and hold them above the flame, then wash them well, rubbing them with a hard brush.
The poultry meat must be soaked before cooking, so that the broth is always obtained transparent. This processing stage is also important for another reason: unfortunately, often unscrupulous producers or sellers process meat with preservatives to increase the shelf life, hide the characteristic odors of stale goods, add gelled solutions to increase the weight of the product. After keeping the meat in water, you can rid the body of harmful additives in dietary chicken meat.
