Yen Can Cook ~ Pan Fried Chicken Wingette

Chicken wingettes simply marinated with salt and peppercorn, then pan fried to perfection with crispy skin and succulent flesh. Serve them as appetizers, or as the main dish with sides like mashed potatoes, roasted vegetables, or salad.

I can’t deny that these chicken wingettes are seriously great to pair with a pint too. *cheers  (^ ^)/C□

Only chicken wingettes are choosen instead of the whole chicken wing for this recipe because the wingettes are easier to get that even crust on the skin when being pan fried.

Ingredients (Serve: 3-4)

15pcs chicken wingettes

1.5 tablespoons salt

1 teaspoon peppercorns

1 tablespoon cooking wine

Cooking oil

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Step 1: Clean the chicken wingettes then pat them dry with kitchen towels. This step is important to ensure the marinade can be fully flavours the meat.

Step 2: Heat up a pan, put in salt and peppercorns, stir fry for 1-2 minutes. Remove from heat and let cool. Note: No need to put cooking oil.

Step 3: In a big bowl/ziplock bag, put in chicken wingettes (Step 1), salt and peppercorns (Step 2) as well as cooking wine. Slightly massage the chicken wingettes to let the salt  evenly coated on the meat. Marinade for at least 4 hours or overnight in the fridge.

Step 4: Take out the chicken wingettes and wash away the marinade. Pat dry with kitchen towel.

Step 5: Heat the cooking oil in a pan, arrange the chicken wingettes on it and pan fry them with medium heat until the skin is browned. Flip over and continue to pan fry another side with lid on until the skin is browned. Remove the lid and flip over the chicken wingettes and let them pan fried for another 30 second or until the skin is nicely crisped.

Step 6: Remove from the heat and serve.

HAPPY COOKING!  #stayhealthy #staysafe

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