Chicken wings fried in the pan are a quick and tasty second course, excellent to prepare when it starts to get hot and you don't want to turn on the oven. In our recipe, chicken wings will be flavored with paprika and rosemary, cooked in a pan with extra virgin olive oil and flavored with white wine. The end result will be crispy and tasty chicken wings just like the recipe for the oven. Once brought to the table, they will be loved by everyone, also by children. Let's see how to prepare them.
Rinse the chicken wings well (1), pass them in the flour and put them in a bowl with the paprika and a handful of chopped rosemary. Stir and let to flavor for at least 10 minutes (2). Heat the oil in a pan, add the chicken wings and brown them over high heat on both sides. Pour in the white wine and let it simmer until reduced. Continue cooking for another 20 minutes or until the chicken wings are golden and crispy; if they are too greasy at the end of cooking, put them on a plate lined with kitchen paper. Your chicken wings are ready to be brought to the table and enjoyed hot (3).
Accompany the chicken wings in a pan with crispy baked potatoes or with a simple mixed salad. Enjoy the chicken wings also with your favorite sauces.
You can replace paprika with curry and rosemary with parsley or the aromatic herbs you prefer. You can also enrich the dish with a sauce of garlic and onion, to be added to the pan before the chicken wings.
For a lighter preparation you can make chicken wings in a pan without oil. Just put the chicken wings in a very hot non-stick pan, brown them and add salt, pepper and herbs. Add a glass of broth or water and cook over low heat and with the lid on for about ten minutes. Remove the lid and continue cooking for a few more minutes.
Alternatively you can also prepare honey chicken wings variant, where chicken wings will be caramelized with honey and barbecue sauce.
You can preserve the chicken wings in the refrigerator for 1-2 days in a hermetically sealed container.