Not all housewives who have experience in cooking chicken wings know about this trick, let alone those who are just starting their journey in culinary art.
So, most cooks simply marinate the wings before frying them, and then proceed to the cooking process itself.
However, as experience shows, such preparation is not enough.
Instead of using whole wings for frying, which take up a lot of space in the pan and don't cook well, try cutting them at the joints.
It will be much more convenient to marinate, fry, and, especially, eat such a dish.
By the way, there are several options for what to do with the remaining third phalanx.
Of course, these small pieces can be given to the cat to eat, or they can be used to make broth - 8-10 pieces per half a liter of water is more than enough.
Some housewives use this base to prepare low-fat, dietary jellied meat.
