Some leftover Chicken Wingettes, flat parts of Chicken Wings, have been sitting in the freezer for a long time and I needed to use them up. I didn’t want to use the oven as the amount was small. I decided to cook them in a frying pan. Honey & Soy Sauce flavour is popular, but I used Teriyaki Sauce today. This is the easiest and energy efficient way to cook them.
500g Chicken Wingettes OR Wing Nibbles
Salt & White Pepper
1 tablespoon Plain Flour *optional
1 tablespoon Oil for cooking
Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli *optional
1 clove Garlic *grated
1 teaspoon Sugar
2 tablespoons Soy Sauce
2 tablespoons Mirin
2 tablespoons Sake (Rice Wine) OR Water
- Combine all the Sauce ingredients in a small bowl.
- Lightly season Chicken Wingettes (OR Wing Nibbles) with Salt and White Pepper, and lightly coat with Plain Flour (*optional). *Note: I made a cut on each piece along the bones, so that Chicken Wingettes will get seasoned better.
- Heat Oil in a frying pan over medium low heat, and cook Chicken Wingettes until both sides are nicely browned. Remove the fat and oil in the pan using a paper towel.
- Lower the heat, add the Sauce, cover with a lid, and cook until the sauce is almost gone. Occasionally turn the Chicken pieces over, so that they will be cooked evenly.
- Sprinkle with Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli, and enjoy.
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