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Caramelized chicken wings

Caramelized chicken wings

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.




  1. Proceed with the preparation of chicken wings in this way.
  2. Remove the end at the joint.
  3. Cut the skin at the level of the remaining joint and detach the two halves of the wing.
  4. Take the fleshy half and, with a very sharp knife, detach the ligaments that bind the meat to the thicker side of the bone.
  5. Still with the knife, remove the pulp from the bone by scratching, without ever cutting anything.
  6. 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.
  7. 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.
  8. 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.
  9. Finally, heat a non-stick pan with a little oil and brown the fins drained from their marinade on all sides.
  10. 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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