Cooking tonight was not even an option considering the vast chicken and chicken pasta leftovers stowed in the fridge. Honestly, neither sounded that good as I'm accustomed to having a fairly rapid food turnover rate with Rodney around. I chose chicken. After all, I just had the pasta last night.
And there was a lot to choose from. This is the leftover Sweet Korean Chicken Wings in a 9x13" baking dish, fresh from the fridge.
So the question was: how do I reheat fried chicken wings?
While the oven preheated to 350°F, I put a few wings on an oven-safe plate.
Then I baked the wings until they were heated through, about 10 minutes. Meanwhile, I prepared the salad, nothing more than some chopped romaine lettuce leaves combined with a little mixed baby greens, sliced button mushrooms, chunks of Roma tomato and a splash of Italian dressing.
Now I'm not going to lie. The chicken would've been better had I fried them to re-crispify the skin, but I didn't. Baking, while leaving the chicken with a decent disposition, didn't do much for the skin. The skin was a little, um, on the rubbery side. I peeled most of it away as I ate the chicken. Bonus is that I'm probably healthier for it.
Regardless, dinner was done in 20 minutes. The salad, though simple, was excellent. I could tell that I was in need of some greens just by the way the crispy-watery-ness of lettuce was so delectable.
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