After watching this program, I summed up the practice of this dish: fried chicken wings, an enduring way to eat chicken wings. It is said that as long as you open a fried chicken wing shop, you can make it a century-old shop. The tastes of fried chicken wings are spiced, spicy, abnormal spicy, original flavor and so on. To make fried chicken wings well, we only need a trilogy: pickling, hanging paste and frying. Seemingly simple steps require experience accumulation and mastery of operation methods. Mix your favorite seasonings, such as spiced powder, wash chicken wings, dry the surface moisture, spread them evenly with seasoning paste, and marinate them for flavor. Generally, they need to be stored in the refrigerator and marinated at low temperature for one night. Take it out the next day, warm it, wrap it in fragrant fried powder, put it in a 60% hot oil pan, fry it until it is golden yellow, and naturally float out. Eat it while it's hot. It's fragrant and crisp.

Recommend several methods: Chicken wings with honey sauce, a roast chicken wing with sweet taste, which is second only to fried chicken wings in the classic chicken wing eating method. It is slightly sweet and a little sticky, with bright ruby color and sweet and greasy honey. It is very attractive. It is pickled with honey and raw rice juice, and the dosage of light soy sauce is small, which only plays the role of color enhancement. After pickling for 24 hours, it is taken out of the refrigerator, warmed, and warmed.

Baked chicken wings with salt is a popular chicken wing practice in Guangdong and Guangxi. Salty incense is delicious, and it takes time to do so. Wash the chicken wings, air-dry the surface moisture, paint them with yellow gardenia water color, wrap them tightly with rice paper, put coarse sea salt in a large pot, stir-fry until the salt is hot, shovel out some salt, put the chicken wings on hot salt, cover the chicken wings with the salt, heat them with low fire, and take them out for about 4 hours. The method of baking the salt is to use salt as a medium. During the heating process, the salty taste of the salt will penetrate into the chicken wings.

Stewed chicken wings with chestnut is a dish that must be cooked every year in chestnut season. The sweetness of chestnut blends with the sweetness of chicken and tastes delicious. After the chestnut kernel is fried in the pot, the whole chicken wing is cut into three sections, put in the pot and ginger slices to continue to fry for fragrance, add soy sauce to taste, stew with a small amount of water until the juice is collected, sprinkle a little chopped green onion, and stir well to get out of the pot. Chicken wing clay pot rice, which says chicken wings braised with chestnut, uses the same two ingredients here, but the methods are different, and the taste is definitely different! When a pot is served, all the food is served. Chop the chicken wings into small pieces, marinate them with soy sauce, cover the chestnuts with boiling water, stew the rice in a casserole until bubbles appear, and put the chicken wings and chestnuts together in the pot until the rice is cooked. Drizzle with the juice made of steamed fish, soy sauce and sesame oil, and serve with chicken wings and clay pot rice.