If you’re looking for a straightforward, comforting meal (AKA wings) loaded with ton of flavor, as in garlic then please continue reading.
My hubby is a fan of traditional buffalo chicken wings, however, we never ever, ever have them at home. You know how certain things you only eat when you go out but not cook at home? Chicken wings are on that list but once in a while I like the idea of sticky fingers, chicken meat in my teeth, and sauce from one ear to another while devouring a bowl of wonderfully browned wings.
These babies are a breeze to prepare with only a couple of store-bought ingredients and the rest could be found in your pantry.
Instead of frying, I sautéed the wings over moderate heat, which turns the wings perfectly golden, brown. Then it’s all about adding the flavor. I used about 15 cloves of garlic, along with bay leaf and sprig of thyme. Mushrooms add more flavor and juice and by sautéing the mushrooms sears the outside while keeping the insides juicy.
The trick to golden-brown-mushrooms is not to crowd them in the pan. This causes the mushrooms to water out and steam instead of sauté. You want to give them plenty of room.
The plump, golden brown, juicy goodness of the wings and mushrooms serves well over mashed or roasted potatoes. But my favorite is just a side of crisp romaine salad. And that’s my chicken wings with things kinda meal 🙂
- 2 lbs. chicken wings
- 12 oz. mushrooms (I used a mix of shiitake and white but any type works), roughly chopped
- 15 garlic cloves, coarsely sliced
- 3 dried bay leaves
- 3 fresh thyme springs
- olive oil
- salt & pepper
- Season wings with salt and pepper. Heat oil in large pan over medium heat and add the wings. Cook for 30 minutes, turning regularly, until well browned.
- Add the garlic to the chicken and cook for 3-5 more minutes.
- Add the bay leaves and thyme. Pour 1/4 cup of water and turn up the heat to medium/high and cook until liquid has reduced.
- Add the mushrooms and cook for 2 minutes, stirring.
- If pan becomes sticky, add little bit more of water and continue to simmer mushrooms for additional 5-7 minutes, until the mushrooms are just tender and chicken is completely cooked through.
- Remove from heat and enjoy!