Practice: 1: Clean the chicken wings, drain the water, and cut 2 knives on the chicken wings. Mix well with a little salt, add salt chicken powder, and mix well by hand so that each chicken wing is evenly stuck with salt chicken powder; Cover with plastic wrap and marinate in the refrigerator for at least 3 hours (I usually marinate in the morning and cook at night) 2. Put a thin layer of oil on the rice cooker, open the lid and heat it, add chicken wings, cover the lid and press the cooking button; 3: Keep the temperature for about 5 minutes after the cooking button jumps, turn the chicken wings over and press the cooking button; 4. After jumping the cooking button again, keep the temperature for about 5 minutes, then turn the chicken wings over, change the middle and side positions, press the cooking button again, and when jumping to the heat preservation button again, you can pour the oil (for cooking). Pick up the chicken wings and put them on the plate while they are hot. Tip: 1: If you want the chicken wings to look good, you don't have to cut them twice. Cutting them is easier to taste. 2. After pouring the oil, take out the chicken wings while it is hot. Otherwise, the skin of the cooled chicken wings will stick to the rice cooker and cannot be taken off. The skin is delicious, too. 3: After the chicken wings are washed, be sure to drain the water. Just put a little oil, heat the oil before putting the chicken wings, otherwise the chicken wings skin will easily stick to the pot; 4. Finally, the chicken wings not only failed to absorb oil, but also fried chicken skin oil during the roasting process. Don't pour this oil out for cooking. 5: Actually, press the cooking button twice, and the chicken wings will be cooked, but the old rice cooker used to cook chicken wings is unevenly heated, golden in the middle, and there is no color around, so I need to press the third button after changing the position of chicken wings; 6. For the weight of salted chicken powder, please refer to the practice weight on the package. 1) material preparation: chicken wings 1 kg, half a package of salted chicken powder.
How to make it: Wash the chicken wings, put them in a pot and fry them for a while without oil until they are oily and slightly golden. Add water, depending on the submerged chicken wings, add salt chicken powder, cook until the water is dry, and serve.
(2) Material preparation: chicken wings 1 kg, light soy sauce and wine.
How to make it: fry chicken wings with oil and ginger slices, slightly golden in color. Put some wine, stir-fry the fragrance, add water, take the submerged chicken wings as the standard, smoke, cook until the water is dry, and serve.