Chicken wings are one of the most favourite party appetizers. If you are planning to invite your friends over or make it as your show off your cooking prowess to your family, cook a delectable set of chicken wings in Hong Kong for everybody. There are different ways to cook chicken wings but one of the most favourite is deep fried until they are golden brown. However, one of the challenges in preparing chicken wings is how to keep them warm and crispy for your visitors and family. Here are simple ways to do it.
- To cook chicken wings thoroughly, use a slow cooker. Pat the chicken wings dry after rinsing them. Place the wings on a broiler or roasting pan and broil the wings for 10 minutes on each side or until both sides are golden brown. As an option, you can also bake the wings for 12 minutes on each side at 450F. When done, transfer the chicken wings to your slow cooker together with the sauce for 4 hours if the cooker is on high or 8 hours for low. Serve after.
- Your slow cooker should be able to accommodate the number of chicken wings in Hong Kong you intend to serve. A 6 qt. Slow cooker can take in 24 to 36 wings while a 4 qt. Can cook 18 to 24 wings. Put 1 cup of sauce for every 12 wings.
- To keep the chicken wings warm after you are done cooking them, place the chicken wings in a preheated slow cooker. If the wings have already gone cold and you would like to reheat them, set the oven or microwave to 165 degrees. When done, transfer the chicken wings to a slow cooker. To prevent perishing, set the slow cooker to 140 degrees.
- To lower the risk of food poisoning, pre-heat the slow cooker for an hour on the first hour then turn the temperature to low after. Some slow cookers have timers so you can just set the time to an hour for a perfect chicken wings in Hong Kong.