Cola Chicken Wings
working methods
1 Scrape the raw chicken wings and marinate them with one spoonful of soy sauce and two spoonfuls of cooking wine for at least two hours (marinating can be omitted if time is tight, but a scraper is needed).
2| Put water and ginger slices in the pot, and cook chicken wings in the pot, but don't cook them thoroughly. Turn off the fire when you see more floating foam, rinse off the floating foam with warm water and drain.
3| low heat, put a little base oil in the pot and fry the chicken wings into golden brown. A can of coke, a spoonful of cooking wine, a spoonful of soy sauce, two spoonfuls of soy sauce, and half a branch of cinnamon will be more delicious, without adding water.
4| stew until there is a bowl of water left in the soup, and then taste salty. If you need to add salt, add a small amount of salt, which is not easy to make mistakes.
5| stew until the soup thickens. Look at the picture. Basically all the juice is wrapped in chicken wings. There are only about three spoonfuls of soup left. Take it out.
Braised chicken wings
practice
1| Wash chicken wings with clear water, put cold water in the pot, add chicken wings and cooking wine, and cook for 2 minutes.
2| Cut the onion and slice the ginger. Take out the cooked chicken wings, wash them with warm water, drain the water, and cut them twice on the surface with a knife so that they can be tasted after cooking.
3| Mix salt, soy sauce, soy sauce, sugar and water into a paste and mix well. Put oil in the frying pan. When the oil temperature rises, fry the chicken wings face down until the skin is golden, then turn over and fry again.
4| Fry until golden on both sides, then add onion and ginger slices and stir-fry until fragrant. Pour in the sauce and the water almost overflows the chicken wings.
5| After the fire is boiled, sprinkle with floating foam, cover it, turn to low heat and cook for about 15-20 minutes.
Garlic chicken wings
practice
1| Wash and drain the chicken wings, and cut them on both sides with a knife.
2| Add ginger slices, cooking wine, soy sauce, soy sauce, salt, black pepper, honey and fragrant leaves, mix well and marinate for half a day. Fragrant leaves are ground from the supermarket, and nothing can be left. )
3| Chop garlic for later use. Drain the salted chicken wings with kitchen paper. (Be sure to fully absorb it, or you will spill oil when frying, and you may burn yourself. )
4| Add oil to the non-stick pan, turn the fire to minimum heat and add chicken wings. Keep the fire to a minimum, so that the chicken wings can be fried thoroughly and the surface will not be burnt.
5| When frying, you often turn over and fry until both sides are slightly burnt, so that chopsticks can easily pass through the chicken wings.
6| Sprinkle in minced garlic, constantly flip the chicken wings, and stir-fry the fragrance of minced garlic.
Kfc spicy chicken wings
working methods
1| Cut the back of chicken wings and soak them in cold water for 2 hours to remove blood. Chop onion and garlic cloves, mix with other pickled condiments, and refrigerate for 2 hours or overnight.
2| Mix flour and corn starch well, and beat the eggs well for later use. The marinated chicken wings are first coated with mixed flour, then with egg liquid and then with mixed flour.
3| After wrapping the flour for the second time, gently pinch the flour on the chicken wings with your hands, fry it in a warm oil pan with low fire until the skin is golden, and then take it out.
4| Let it cool for a few minutes, then heat it in an oil pan until it is warm, and then pour it into the previously fried chicken wings for super-frying. The skin of the chicken wings fried twice is more brittle.
Spicy Balsamic Pot Chicken Wings Shao Xin
working methods
1| Soak the chicken wings in clear water for half a day, soak the blood out, clean it, and cut several knives on the chicken wings. Take some ginger and chop it for later use.
2| Put the chicken wings in a clean pot, sprinkle with 1 pinch of salt and Jiang Mo, add a spoonful of white wine, and marinate for 1 hour.
3| Take a pan, without putting a drop of oil in the steel, and put the chicken wings face down at the bottom of the pan. Set a small fire and heat it. With the heating process, the oil in the chicken skin keeps oozing out, and the steel hisses.
4| One side is cooked, turn it over and fry it. When the chicken wings are fully cooked, take them out. Peel and slice the potatoes, and fry them with the remaining oil in the pan. When the potatoes are cooked, shovel them out.
Chicken wings with honey sauce
working methods
1| Wash and drain the chicken wings, add proper amount of salt and chicken essence, and mix well and marinate for more than 1 hour.
2| Mixed honey water: 4 tablespoons of honey and 2 tablespoons of water. Drain the marinated chicken wings with kitchen paper; This step is indispensable, otherwise the taste will be different. )
3| Brush the chicken wings with even honey water or wrap them evenly on the baking net. Preheat the oven, heat it up and down to 200 degrees, put the chicken wings in the middle and lower layers and bake for 25 minutes.
Then sprinkle some white sesame seeds and chopped black pepper and bake for another 5 minutes.
Roasted chicken wings with rice cooker sauce
-Practice-
1| Wash the chicken wings after thawing, and put them in stainless steel or ceramic pots instead of plastic pots.
2| Pour the chicken wings into boiling water and soak for 5 minutes. The water should drown the chicken wings.
3| Pour the bleeding water into the sieve,
4| Pour the right amount of oil into the bottom of the pot, put the chicken wings into the pot, put the thick skin down into the bottom of the pot, pour the sauce, put two pieces of ginger into the power supply and press the quick cooking button.
Cook for 5| 15 minutes, turn it over with chopsticks and cover it to continue cooking.
6| This is the first trip after my rice cooker cooks. It's cooked inside, but if I press it again, it will smell better after cooking.