Chicken Wings in Tomato Sauce in a Skillet – Step-by-Step Recipe
When I was a kid and my mom or grandma ladled soup into bowls and asked, “Wing or drumstick?”, my answer was always the same: the wing! I've never liked white chicken meat. But chicken wings in sauce, in soup, cooked any way at all, are my favorite part of the bird. Especially when there are plenty of them.
Chicken wings make a whole range of tasty dishes. Many people love oven-baked chicken wings as a snack with a cold beer. They're a regular on the menu of just about every beer bar and pub.
Soups with wings are delicious too: the meat cooks fast and gets eaten eagerly. Cooking chicken wings in sauce is a chapter of its own in the culinary book. Here you can let your imagination run wild or stick to the classics. In Hungary they make a wonderful chicken pörkölt or paprikash. In Georgia they make chakhokhbili, a stew that used to be made with pheasant while there were still pheasants around, and is now made with chicken. A chicken wings recipe is versatile and easy to adapt to the occasion and to whatever you have on hand.
Since chicken cooks very quickly, you can make chicken wings in sauce even for breakfast when you're already running late for work.
These days chicken wings are sold by weight in almost any store, so there's no need to buy 3 or 4 whole chickens just to make two servings of chicken wings in sauce with mashed potatoes.
Ingredients
2 servings
- Chicken wings 6-8
- Onions 2
- Garlic 2-3 cloves
- Tomatoes to taste
- Vegetable oil 2 tbsp
- Hot red pepper optional
- Parsley 2-3 sprigs
- Salt, black pepper, sugar, aromatic herbs to taste
Step-by-step recipe
- You can cook the wings whole, but it's much handier to cut each wing into two or three pieces at the joints. Sometimes the store has already cut off the last, thinnest section. Wash the chicken wings thoroughly and remove any remaining feathers. Season with salt and ground black pepper and add a pinch of aromatic herbs (basil, savory, oregano).
- Heat 2 tbsp of vegetable oil in a deep skillet. Put the chicken wings into the oil.
- Fry the chicken wings in the oil until nicely browned. It's best to do this uncovered, over fairly high heat.
- Peel the onions and cut them into strips. The size is up to you; I recommend slicing lengthwise along the onion, so the pieces hold their shape better during cooking and stay almost like strips.
- Add the sliced onions to the browned wings and keep frying for about 10 mins, stirring.
- If you like, add a pinch of dried hot pepper pod ground together with its seeds. Or, as an alternative, add a few whole dried mild chili pods. If the pods are intact, they won't make the dish very hot.
- The tomato in chicken wings in sauce is a topic of its own. Fresh tomatoes are of course the best choice. But out of season you can use canned tomato pulp or good tomato juice. Remove the seeds and skins from the tomatoes first. Put the fresh tomatoes, canned pulp or tomato juice, depending on what you're using, into a blender, add the peeled garlic cloves and a little sugar. Blend everything into a tomato purée.
- Once the wings and onions are browned, add the tomato purée.
- Stir the wings into the sauce, cover and simmer over low heat for 20 mins.
- If the tomato sauce seems a little thin, take the lid off the pan and the excess liquid will evaporate very quickly.
- Optionally, boil some peeled potatoes separately and make mashed potatoes as a side dish.
- Sprinkle the chicken wings in sauce with finely chopped parsley.
| Yield: | 2 servings |
| Calories: | 238 |
| Prep: | 5 mins |
| Cooking: | 25 mins |
| Ready in: | 30 mins |
| Category: | Main Dishes |
| Cuisine: | European |
| Rating: |
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4.3
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