Health Preservation Introduction: Chicken wings are also known as chicken wings and big turn. Less meat, rich in gum. It is divided into two types: "chicken bladder" and "bangjian". Chicken bladder, the first joint connecting the chicken body to the chicken wings, has more meat. Chicken wings have the effects of warming the body and replenishing qi, replenishing essence and marrow, strengthening the waist and strengthening the stomach. Chicken wings are rich in collagen compared to the tips and roots of the wings, which are good for maintaining skin luster and enhancing skin elasticity. The following introduces you to 12 different ways to make chicken wings. If you are tired of eating them, try it yourself!

1. Japanese teriyaki chicken wings.

Ingredients: some chicken wings, a packet of teriyaki chicken wing sauce, green onion and ginger powder, dark soy sauce, sugar, and some salt.

Method:

1. Wash the chicken wings, cover them with cold water and bring to a boil, remove from the pot and drain the water.

2. Use scissors to cut it in the middle. Of course, do not cut it. This will make it easier to taste. Then marinate it with sugar, wine (a little more, no need to add water when cooking), green onion and ginger powder, salt, and dark soy sauce for an hour, turning the chicken wings over in the middle to make it more delicious.

3. Wash the Zwilling pot (water-free and oil-free cooking method), add the marinated chicken wings and teriyaki chicken wing sauce, put them directly into the pot and bring to a boil, then use medium to low heat to reduce the heat. Pour the juice into a basin and take it out of the pot. Pour the remaining juice on the chicken wings.

Japanese Teriyaki Chicken Wings 2. Pan-fried chicken wings with black pepper sauce.

Ingredients: chicken wings, garlic cloves, onion, black pepper, sugar, salt, rice wine, light soy sauce, cornstarch.

Method:

1. Wash and drain the chicken wings and marinate with salt.

2. Cut onions and garlic cloves into small pieces.

3. Put an appropriate amount of oil in the pot, fry the marinated chicken wings until the surface is golden brown, and drain the oil.

4. Sauté the garlic and onions in the oil used to fry the chicken wings.

5. Turn to low heat and sauté slowly until fragrant.

6. Add black pepper, sugar, salt and rice wine. Put appropriate amount of water.

7. Add the fried chicken wings and a little light soy sauce.

8. Cover the pot and simmer until the flavor is absorbed.

9. Take out the cooked chicken wings and put them on a plate.

10. For the remaining soup in the pot, add a little cornstarch water to thicken it.

11. Use a strainer to filter out the onions and minced garlic.

12. Pour the remaining thick soup over the chicken wings.

3. Salt-baked chicken wings.

Ingredients: some chicken wings, half a pack of salt-baked chicken powder, a little oil.

Method:

1. Wash the chicken wings and dry them. Add about half a packet of salt-baked chicken powder for every 1 kilogram of chicken wings and mix well (it is best to follow the ratio stated on the package) Add), in order to make the chicken wings taste faster, you can use a knife to pierce the middle of the chicken wings and marinate for 15-.

2. Put a little oil in the pan and fry the chicken wings slowly over medium heat.

3. Fry one side, then fry the other side.

Salt-baked chicken wings 4. Griddle spicy chicken wings.

Ingredients: some fresh chicken wings, red dried chilies cut into sections (a large amount), Sichuan peppercorns (a large amount), scallions, ginger slices, garlic slices, soy sauce, salt, cooking wine, flour.

Method:

1. Wash the chicken wings and score a few lines on the surface with a knife. Add cooking wine, salt, soy sauce, green onions and ginger slices and marinate for 30 minutes. Take out the green onions and ginger slices, then sprinkle a thin layer of dry flour on them and spread them evenly. Note that only a little bit of flour is enough.

2. Heat the wok and add more oil to basically submerge the chicken wings. When the oil is very hot (you can see smoke coming out), add the chicken wings and fry until the surface of the chicken wings is slightly golden and shrink, take the chicken wings out and set aside for later use.

3. Leave a little oil in the wok, heat it to 50% heat, add dried chili segments, Sichuan peppercorns, green onion segments, and garlic slices. When the aroma is released, immediately add the chicken wings, stir-fry quickly, and serve. pot.

5. Beer sauce chicken wings.

Ingredients: some chicken wings, 1 green onion, 1 piece of ginger, 1 can of beer, 3 dried chili peppers, 3 star anise, 20 Sichuan peppercorns, 3 bay leaves, 3 tablespoons of light soy sauce (45ml), 1 tablespoon dark soy sauce (15ml), 1 teaspoon sugar (5g), optional sesame seeds.

Method:

1. Pour water into the pot and bring to a boil. Add the washed chicken wings. After the water boils again, skim off the foam with a spoon and continue cooking for 2 seconds. After a few minutes, remove and drain.

2. Cut the green onions into 5 cm long sections. Peel the ginger and cut into large pieces. Put the star anise, peppercorns and bay leaves into the material bag or seasoning box (if not, you can also put them directly into the pot in step 3).

3. Pour oil into the pot. When the oil is 70% hot and starts to smoke a little, add the chicken wings, keep frying on both sides until brown, then add beer, green onion segments, ginger slices and seasonings. Bag. Add light soy sauce and dark soy sauce, cover and cook.

4. After opening the lid, add sugar, turn to high heat, and drain the soup.

Beer sauce chicken wings 6. Garlic fried chicken wings.

Ingredients: some chicken wings, 1 tablespoon of chili powder, 2 tablespoons of minced garlic, 2 tablespoons of chopped coriander, 1 teaspoon of crushed black pepper, 1 teaspoon of salt, 500g of flour, 1 teaspoon of baking powder, ml of oil.

Method:

1. Add salt, minced garlic, crushed black pepper, chopped coriander and water (2 tablespoons, 30ml) to the chili powder, mix into a seasoning paste, and then Coat the middle surface of the chicken wings with the seasoning paste and marinate for 20 minutes.

2. Pour the flour and baking powder into a deep plate and mix evenly. Add the marinated chicken wings one by one: first cover the surface with flour, then compact it with your hands, and then add the excess Shake off the flour, put it in a colander and run it through cold water.

3. Put the watered chicken wings back into the flour, dip it evenly in the flour, press it firmly with your hands, and then shake off the excess flour.

4. Heat the oil in the pot over medium heat. When it is 60% hot, put the processed chicken wings into the pot and fry over low heat for 3 minutes. When the surface turns golden brown, remove and drain. Just dry the oil.

Seven or three cups of chicken wings.

Ingredients: chicken wings, raw oil, soy sauce, Shaoxing wine, ginger slices, sugar.

Method:

1. Cut the chicken wings into sections, blanch them, and put them in cold water and set aside. This is done to remove the bloody smell from the chicken wings and make the finished product taste better.

2. Put three cups of oil in the pot, sauté the ginger slices until fragrant, add the chicken wings and stir-fry for two minutes, pour in three cups each of soy sauce and Shaoxing (cups should be small wine glasses), turn on low heat and cook until color Taste well, add a little sugar to taste before serving.

Three cups of chicken wings 8. Curry braised chicken wings.

Ingredients: curry, chicken wings, onions, carrots, soaked soybeans, cooking wine.

Method:

1. Wash onions and carrots and cut into pieces.

2. Wash the chicken wings and cut them several times, then marinate them with a little cooking wine to remove the fishy smell.

3. Put a little oil in the pan and fry the chicken wings until both sides are slightly brown and take them out.

4. Add the onions and stir-fry until the flavor is released, then add the carrots and then the soybeans and stir-fry evenly.

5. Put the fried chicken wings and add boiling water.

6. Add two large pieces of curry.

7. Cover the pot, turn to medium-low heat and simmer until the sauce thickens.

9. New Orleans grilled wings.

Ingredients: appropriate amount of chicken wings, appropriate amount of tomato sauce, appropriate amount of honey, appropriate amount of barbecue sauce.

Method:

1. Wash the wings and put them in boiling water.

2. Soak in barbecue sauce for half an hour. The amount of barbecue sauce should be used to cover the chicken wings.

3. Place the chicken wings on the grill, put it in the microwave, and set it to high heat (I used 80 degrees) for 6 minutes.

4. Mix appropriate amount of honey and tomato paste and apply evenly on the chicken wings.

5. Return to the microwave oven and turn on high heat for 4 minutes.

New Orleans Grilled Wings 10. Honey Chicken Wings.

Ingredients: some chicken wings, 2 garlic, 0.5 onions, 0.5 tsp salt, 0.5 tsp cooking wine, 1g pepper, 0.25 tsp dark soy sauce, seafood 0.25 tsp soy sauce, 0.25 tsp oyster sauce.

Method:

1. Wash the chicken wings. Finely chop the garlic. Add all seasonings and marinate.

2. Preheat the oven to 190 degrees, place onion slices on the baking sheet, place the chicken wings on top (leave the marinade for later use), brush with honey and bake for ten minutes.

3. Take out the baking sheet, brush honey and sauce on the chicken wings, and bake in the oven for another ten minutes.

4. Turn over and brush with honey and sauce, then bake for more than ten minutes until the color turns golden brown.

11. Coke chicken wings.

Ingredients: 500 grams of chicken wings, 500 grams of cola, appropriate amounts of ginger, star anise, oil, sugar, soy sauce, appropriate amounts of white wine and cornstarch.

Method:

1. Wash the ginger, cut half into shreds and half into slices. Wash and cut green onions into sections.

2. Wash the chicken wings and use a knife to make a few slits on the surface of the wings to facilitate the marinating.

3. Put an appropriate amount of soy sauce, salt, white wine, cornstarch, and a small amount of sugar in a bowl, mix well, and marinate the chicken wings for 30 minutes.

4. Add appropriate amount of salad oil and mix well, add shredded ginger, pour the cola into the chicken wings, and set aside the remaining cola. Marinate for 15 minutes.

5. Put oil in the pot, heat it up, add ginger slices and green onion segments, sauté until fragrant, then remove the ginger slices and green onion segments. Add chicken wings and fry until golden brown on both sides.

6. After all the chicken wings are fried, pour in the remaining cola, cover with a lid, and bring to a boil over high heat.

7. Then turn to low heat and simmer for 15 minutes. When the cola turns into a paste, the chicken wings are ready to serve.

Coke Chicken Wings 12. Braised chicken wings.

Ingredients: chicken wings, light soy sauce, sugar, cooking wine, chicken essence, honey, green onions, and ginger.

Method:

1. Wash the chicken wings and cut the back with two knives. Boil the water in the pot. Add two slices of ginger and some cooking wine. Add the chicken wings and cook for 3 minutes. Remove and set aside. .

2. Heat the oil in the pot, add light soy sauce and stir-fry first. The light soy sauce here only takes a few dozen seconds. Add the chicken wings and stir-fry. After the chicken wings are colored, add sugar, cooking wine, water, and water. Cover the amount of chicken wings, bring to a boil over high heat, slowly cook over medium heat until the juice is almost reduced, add chicken essence, add a little honey, honey is added to enhance flavor and color, and the surface will be bright.

3. Continue to collect the juice until it reaches the ideal state. The ideal state is that the juice is almost dry, but not in the same state as the pot. Remove from the plate and sprinkle with chopped green onion.