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26.10.2013 admin
Chicken wings are fantastic summer finger food, but they can be a bit fiddly, especially for little ‘uns.
Put the chicken and all the ingredients, except the flour and oil, into a slow cooker and cook on LOW for 3-4 hours, until the chicken wings are very tender.
When the chicken wings have cooled enough to handle them with your fingers, carefully pluck the bones and cartilage out of each wing.

Heat the oil in a large frying pan or wok and when smoking hot, fry the boneless chicken wings for about 45-60 seconds on each side.
Cook them in a slow cooker first, then carefully remove the bones, before crisping them up in a frying pan, wok or deep-fat fryer. Just add a can of sweetcorn and a teaspoon of 5-Spice Powder for an authentic-tasting Chinese Chicken and Sweetcorn Soup.

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Rubric: Saucepan Sets


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