) Braised chicken wings Ingredients: a bag of chicken wings (the best in wings). Blanch with water. Seasoning: ginger slices, onion slices, dried peppers, prickly ash and star anise. You can also add garlic to break all seasonings (except onion) and stew them in stainless steel seasoned eggs. Put one or two sugars in the oil pan, stir-fry until the sugar melts-bubbles-bubbles subside-the sugar turns golden brown, and then add the washed chicken wings. Stir-fry over medium heat until each chicken wing turns beautiful golden yellow ... add some hot water until the chicken wings are submerged. Add seasoned eggs and onion slices, a spoonful of soy sauce and a spoonful of salt. Stew chicken wings with medium fire, and when the soup becomes less, change the fire to thicken the juice, whichever is dry. (2) Cumin chicken wings Ingredients: chicken wings (middle section), cumin powder and coriander. Practice: 1. Wash the chicken wings, cut a hole about 2 cm (depth and chicken) with the tip of the knife, and cook quickly. 2. Mix a proper amount of soy sauce, salt, white wine, white sugar and a small amount of raw flour and marinate for about half an hour. 3. Shred ginger, mince coriander, add chicken wings and mix well. 4. Turn the chicken wings every 10 minute to ensure that both sides can be fully flavored. 5. Pour the oil into the pot and heat it. Pick up the shredded ginger and garlic and throw them away. 6. Turn off the heat, slowly fry the chicken wings in the pot until golden, and turn the other side to golden. 7. Sprinkle a few drops of wine, then cover the pot for a few seconds. 8. Add water and juice just poured into marinated chicken wings (chicken wings can only be submerged by half), sprinkle with a small amount of coriander powder and cover. Bring to a boil and simmer. 9. After about 5 minutes, collect the juice and serve. 10. Sprinkle a little cumin powder on the chicken wings and decorate with a few coriander leaves. (3) raw materials of smoked mint chicken wings: chicken wing marinade: 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of chopped green onion, 1 tablespoon of minced garlic, half a spoonful of salt, half a spoonful of fried sesame seeds, half a spoonful of sesame oil, half a spoonful of black pepper, 1 tablespoon of honey and 2 tablespoons of pepper. Fold the other piece of tin foil into a square, add the smoked chicken wings, pour the marinade, preheat in the oven, bake at 200 degrees 15 minutes, take it out and turn it over, and bake for 15 minutes. (4) Curry chicken wings main ingredients: chicken wings auxiliary materials: cooked potatoes and green beans seasoning: refined salt, chicken essence, curry powder and cooking wine. 2. Ignition in the pot, pour oil, the oil temperature is 40% hot, add curry powder and stir-fry until fragrant, add chicken wings and potatoes, add refined salt, fresh soup, chicken essence and green beans, and simmer for 20 minutes. Thicken the starch before serving. (5) Tomato sauce chicken wings Raw materials: chicken wings, tomato sauce, garlic, aniseed and oil. Practice: 1, put more cooking oil, and put garlic and aniseed when it is not hot. 2. After the oil is hot, add the chicken wings and stir fry. You can put soy sauce when your skin becomes discolored. Stir fry for no more than half a minute. Add ketchup to add more flavor. Stir fry for no more than half a minute. 3, water, you can eat without chicken wings, collect juice on the fire, and you can eat soup without it. (6) Pot-roasted chicken wings: middle chicken wings 150g, Dongru 10g, red pepper 1g, ginger 10g, and onion 10g. Seasoning: peanut oil 500g (actual oil 100g), salt 10g, monosodium glutamate 8g, sugar 3g, soy sauce 10g, wet powder 20g, sesame oil 5g and clear soup 100g. Practice: 1, wash chicken wings, marinate with a little soy sauce for about 30 minutes, slice red pepper and ginger, and cut onions into sections. 2. Put oil in the pan, add chicken wings when the oil temperature is 150 degrees, fry until golden brown to 80%, and pick it up for use. 3. Leave oil in the pot, add ginger slices, chicken wings and broth, salt, monosodium glutamate, sugar and soy sauce, and cook until cooked. Add onion, thicken with wet cornstarch and pour in sesame oil. (7) Fermented bean curd chicken wings Raw materials: chicken wings. Separate the big arm from the small arm. Cut onion, ginger and garlic into large pieces. Sugar, cooking wine. Rotten milk. Practice: 1. Put oil in the wok, heat it a little, and fry the chicken wings until the skin is tight and there is no blood oozing out. 2. Add a little more oil to the original pot, add onion, ginger and garlic after it is slightly hot. Add cooking wine, sugar and fermented milk after fragrance. 3. After the juice is wide open, add the chicken wings and add water until it is equal to the chicken wings. Stew over high fire and collect the soup until it is almost dry. (8) Three cups of chicken wings Ingredients: Chicken wings practice: Wash the chicken wings, fry the water vapor with the base oil in the frying spoon, prepare a cup of soy sauce, a cup of onion, ginger and garlic, a cup of aniseed and a cup of wine, and pour them into the chicken wings. Cook for 10 minute, and thicken the soup to make chicken wings. Aromas of wine, spices and chicken are presented. This dish tastes strong and the meat is soft. (9) Dapeng spreads his wings, washes and drains the chicken wings, smears soy sauce all over his body, slightly adds cooking wine, sprinkles two slices of onion and a slice of ginger. Place in a cool and ventilated place. (The chef has a proper noun called "code", the source of which is untraceable. It takes four, six and eight hours to encode. Take a pressure cooker, sit the chicken wings at the bottom of the pot, and pour the salad oil just to cover the chicken wings. On the stove, there is a fire. After the pressure cooker is exhausted, cover the pot and turn down the fire. After stewing for 15 or 20 minutes, take it out of the pot and eat it. (10) Steamed chicken wings with mushrooms. Mushrooms are well done, and it would be better if chicken wings had bamboo shoots. Mix the main ingredients with salt, cooking wine, monosodium glutamate, pepper, (a little sugar and sesame oil) and starch, turn them from time to time, steam them on a tray for two hours, preferably 30 minutes, or even steam them in a pressure cooker until they are soft and tasty. (1 1) konjac chicken wings raw materials: 8 chicken wings, 1 konjac, half carrot and 2 onion. Seasoning: (1) 4 tablespoons of soy sauce and half a tablespoon of cooking wine; (2) 1 tbsp cooking wine, 2 tbsp oyster sauce, 1 tbsp sugar, a little pepper and 1 cup water; (3) a little water starch. Practice: 1, wash and dry chicken wings, mix with seasoning (1) and marinate for 20 minutes; 2. Slice the konjac first, then cut three strips directly in the middle of each piece, take out one end and pull it out from the middle to tie a knot; 3. Peel and cook carrots, slice them and chop them into small pieces; 4. Heat 4 cups of oil, fry the chicken wings, take them out, pour out the oil, leave 2 tablespoons of oil to fry the onion, carrot slices and konjac, add seasoning (2), bring to a boil, turn off the heat, and add chicken wings for seasoning; 5. When the soup method is slightly dry, pour a little water starch and thicken it. When the soup is sticky, it can be served. (12) Chicken wings with garlic Ingredients: chicken wings, garlic, mushrooms, a fresh lily, carrots and salt. Soak mushrooms in water and remove pedicels for later use. Mushroom water is reserved for stew. Peel the carrots, cut them into small pieces, and wash the lilies one by one. Blanch the chicken wings with hot water first, and then pick them up. Add mushroom water, mushrooms, garlic, carrots, etc. To the pot, stew together until the chicken wings are cooked. Finally, add lilies and bring to a boil. (13) longan chicken wings Ingredients: 12 chicken wings, 200g longan, 75g peanut oil, 100g red wine, 20g white sugar, 10g soy sauce, 4g salt, 2g monosodium glutamate, 10g water starch with a little sugar color. Practice: 1. Wash the chicken wings and marinate them with soy sauce and salt. 2. Put the pot on the fire, put oil on the fire, fry the chicken wings until golden brown, and take them out; Leave a little oil in the pot, heat it with high fire, add 10g onion, stir fry until fragrant, add soup, red wine and chicken wings, add salt, sugar and adjust the color, cook the chicken wings until they are cooked thoroughly and boneless, and put them neatly on the plate. 3. Longan is heated with soup and surrounded by chicken wings. Stir-fry the remaining shallots in oil, filter the soup of roast chicken wings, thicken it with water starch and pour it on the chicken wings. (14) raw materials of agate chicken wings: 3 pairs of chicken wings, 2 mushrooms in water, 3 slices of ginger, 3 whole onions/kloc-0, 3 whole garlic, 3 fragrant leaves, 3 bottles of star anise 1/,3 bottles of wine1/,cooking wine, sugar and salt. Practice: 1. Wash the chicken wings first and put them in a bowl. Take out the fragrance. 3. Add chicken wings and stir-fry until half cooked. Add wine, ginger slices, fragrant leaves, star anise and mushrooms. Just before the chicken wings are cooked, add salt, monosodium glutamate and sugar. 3 tablespoons, simmer for 20 minutes. 4. Open the lid and collect the juice. Take out the ginger slices and serve. (15) orange chicken wings raw materials: chicken wings 6540. Orange 2 seasoning: 2/3 cups of orange sweat sugar 1 tablespoon salt 1 4 tsp sesame oil, a little marinade: soy sauce 1 tablespoon cooking wine 1/2 tsp chicken powder12 tsp salt1. Wash and drain chicken wings. 2. Squeeze the orange sweat and leave the orange peel to cut filaments. 3. Heat oil and fry the chicken wings until golden brown. 004. Boil the seasoning, add the orange peel, and cook the chicken wings slightly, then serve.

Roasted chicken wings: main ingredients: chicken wings 300g seasoning: salt 5g, pepper 3g, sugar 10g, liquor 10g, cumin 5g, onion 5g, ginger 5g, honey 10g. Roast chicken wings: 1. Wash the chicken wings, cut them with a knife and add them. 2. Put the chicken wings away, preheat the oven, bake them at 200 degrees for 7 minutes, and then take them out; 3. Spread honey evenly and bake for 5 minutes; 4. Take out a layer of honey and bake in the oven for 2 minutes.

2

Two methods

Whole chicken wings, (you can also use pipa legs or even chicken thighs in the middle wings, and the taste effects of the above raw materials are arranged in descending order). 1. Cut chicken wings with a knife first (taste). 2. Stir: Meiji umami juice (more), Shi Jing soy sauce (one teaspoon or salt), garlic powder (a lot, not too much), honey (two teaspoons) and tender meat powder (one teaspoon) into a thick paste. 3. Put the chicken wings into the seasoning and stir well. Marinate for at least 2 hours. I usually marinate it the night before and put it directly in the refrigerator the next day for lunch. 4. Put it in the microwave grill (with a plate under it), bake it at high heat for 30 to 6 degrees until it is cooked (depending on the size, this is the time for the big chicken leg), and then use the barbecue function (the skin is brittle). This is the practice on the website. I didn't put tender meat powder because this kind of thing is not delicious. Add some barbecue sauce, and if you like spicy food, you can also add some Chili powder or Chili sauce, which is absolutely delicious. Another practice on the Internet is 1. There is no delicious juice at home. I use oyster sauce, which is too much. 2, add 5 ml Haitian soy sauce, this is a gift. 3. Put some sugar in it. 4. Fresh minced garlic is used instead of garlic powder. 5. Add a tablespoon of mixing powder. 6, first fire 15 minutes, and then barbecue for 5 minutes. The garlic-flavored chicken wings with microwave honey sauce are chicken wings roasted by microwave and barbecued in microwave oven. Process: 1. Wash the chicken wings, and then pierce many holes in the wings with a needle in order to taste them quickly and deeply. The elephant is doing acupuncture on its wings, hehe. Then, take a fresh-keeping bag, put the chicken wings in it, add salt, a little soy sauce (add color and taste), cooking wine, sugar, pepper, and of course, add minced garlic if you eat garlic. I didn't add much (two cloves), so the garlic flavor is not very strong, just right. Then, tie the bag tightly (the air is squeezed out) and massage the wings through the bag. Just for the taste! ! Massage as much as possible before baking, that is, let it marinate the seasoning. I waited for an hour and got a massage from time to time. Hehe, it's star service! Pour the marinated chicken wings out of the bag, put the sauce in the bag into the basin, and microwave for four minutes (turn it once in the middle). 3. Prepare the baking tray, first put the fleshy side of the wings on it (because the leather surface sells well, then bake it later). Bake the barbecue stall in the microwave oven for eight minutes (after five minutes, take it out and brush it with honey, then continue baking). 4. Turn your wings over, brush with honey directly, and barbecue for eight minutes (according to your respective power! ! ) chicken wings are baked when they are golden and fragrant!