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Caramelized chicken wings
Of course, boning them and preparing chicken wings for cooking requires a little time and patience (in addition to a well-sharpened knife), however this is one of those examples where you can make beautiful and good things with a material of little value and price. The result - we guarantee - is delicious.
INGREDIENTS:
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PREPARATION:
- Proceed with the preparation of chicken wings in this way.
- Remove the end at the joint.
- Cut the skin at the level of the remaining joint and detach the two halves of the wing.
- Take the fleshy half and, with a very sharp knife, detach the ligaments that bind the meat to the thicker side of the bone.
- Still with the knife, remove the pulp from the bone by scratching, without ever cutting anything.
- Boning almost to the end of the bone; then, pulling up the skin, turn all the meat over as if to turn a glove, forming a meatball attached to the end of the bone.
- Proceed in the same way with the other half of the wing, which however contains two bones: remove the meat and remove the thinner bone, then turn the skin again as for the previous half wing.
- Arrange the wings on a plate and season them with honey, soy sauce, lemon, lemon juice and olive oil; leave to marinate for half an hour.
- Finally, heat a non-stick pan with a little oil and brown the fins drained from their marinade on all sides.
- Then add the marinade and cook over low heat for about 15 minutes, until the fins are tender and wrapped in a thick glaze. Serve them hot.
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