Smothered Chicken Wings (Printable Version)
Tender wings coated in a spiced flour, fried crispy, then baked in a rich, savory onion sauce.
# Ingredients Required:
→ Poultry
01 -
907 g chicken wings, fresh or thawed
→ Dry Ingredients
02 -
120 g all-purpose flour
03 -
2 teaspoons paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon salt
07 -
½ teaspoon black pepper
→ Frying Medium
08 -
120 ml vegetable oil
→ Aromatics
09 -
1 onion, sliced
10 -
2 cloves garlic, minced
→ Liquids
11 -
475 ml chicken broth
12 -
1 tablespoon Worcestershire sauce
13 -
1 tablespoon soy sauce
→ Thickening Agent
14 -
2 tablespoons cornstarch
15 -
2 tablespoons cold water
→ Garnish
16 -
Fresh parsley, chopped, to taste
# Guide to Cooking:
01 -
Set the oven temperature to 190°C (375°F) to prepare for baking.
02 -
In a large bowl, mix together flour, paprika, garlic powder, onion powder, salt, and black pepper.
03 -
Dredge each wing thoroughly in the seasoned flour mixture, shaking off any surplus.
04 -
Heat vegetable oil in a skillet over medium-high heat. Fry wings in batches until golden brown and crispy, about 5-7 minutes per side. Drain on paper towels.
05 -
In the same skillet, sauté sliced onions and minced garlic over medium heat until onions are translucent, 3-4 minutes.
06 -
Add chicken broth, Worcestershire sauce, and soy sauce to the skillet; stir well and bring to a simmer.
07 -
Whisk cornstarch and cold water to create a slurry. Gradually incorporate into the simmering sauce, stirring constantly until thickened to desired consistency.
08 -
Arrange fried wings in a baking dish and pour the onion gravy over to coat evenly. Cover with foil and bake for 30 minutes.
09 -
Remove foil and continue baking uncovered for an additional 10-15 minutes to slightly crisp the wings.
10 -
Sprinkle chopped fresh parsley over the wings before serving to enhance appearance and flavor.
# Extra Suggestions:
01 -
For best texture, ensure wings are thoroughly dried before coating with the flour mixture.