Tomse Chicken Wings
2 servings
30 minutes
Tomse chicken wings are a vibrant embodiment of Pan-Asian cuisine, combining a crispy crust, tender meat, and a spicy aroma of spices. The history of this dish traces back to traditional Asian chicken cooking techniques where flavor balance is achieved with vinegar, garlic, and vegetables. Fried in butter, the wings acquire a rich taste while stewing with celery and tomatoes adds freshness and depth. It's the perfect dish for friendly gatherings: appetizing, aromatic, and easy to prepare. The wings are served hot, soaked in a spicy sauce that makes them even more tempting. A great option both as a standalone dish or as an accompaniment to rice or vegetables.
1
Cut each wing into three parts at the joints.
2
Heat butter over high heat. Add the wings, sprinkle with spices to taste and ground garlic. Fry until crispy.
- Chicken wings: 500 g
- Butter: 1 tablespoon
- Ground pepper blend: to taste
- Garlic powder: to taste
3
Pour water with vinegar to taste into the pan. While the wings are simmering, chop the celery and tomatoes into small cubes.
- Apple cider vinegar: to taste
- Celery stalk: 100 g
- Tomatoes: 100 g
4
Add the vegetables to the wings, pour in more water (if it's low), and continue cooking for half an hour on medium heat with the lid on.
- Chicken wings: 500 g
- Celery stalk: 100 g
- Tomatoes: 100 g
5
After the time has passed, serve on plates.
