) Braised chicken wings Ingredients: One bag of chicken wings (the best among wings). Blanch it with water. Seasonings: ginger slices, green onion slices, dried chili peppers, Sichuan peppercorns, star anise. You can also add garlic. Crush all the seasonings (except the onions) and put them into the stainless steel seasoned eggs used for stew. Put one or two pieces of sugar in the oil pan and stir-fry until the sugar melts, foams, subsides, and turns golden brown, then add the washed chicken wings. Stir-fry over medium heat until each chicken wing turns beautiful golden brown... Add some hot water, just enough to cover the chicken wings. Add seasoned eggs, green onion slices, a small spoonful of soy sauce, and a spoonful of salt. Stew the chicken wings over medium heat. When the soup becomes less, turn to high heat to thicken the sauce. Make sure the pot is not dry. (2) Cumin chicken wings Ingredients: Chicken wings (middle section), cumin powder, coriander Method: 1. Wash the chicken wings, and use the tip of a knife to make a slit of about two centimeters (as deep as the chicken) to facilitate flavor and quick cooking. 2. Mix appropriate amount of soy sauce, salt, white wine, sugar and a small amount of cornstarch and marinate for about half an hour. 3. Add shredded ginger and coriander to the chicken wings and mix well. 4. Flip the chicken wings every 10 minutes or so to ensure that both sides are fully flavored. 5. Pour the oil into the pot and heat it, sauté the shredded ginger and garlic until fragrant, then remove and discard. 6. Reduce the heat to low, put the chicken wings into the pan and slowly fry until golden brown, flip and fry the other side until golden brown. 7. Sprinkle a few drops of wine and cover the pot for a few seconds. 8. Add water and the juice you just poured into the marinated chicken wings (just cover half of the chicken wings), sprinkle a small amount of chopped coriander, and cover. Bring to a boil and then simmer. 9. After about 5 minutes, the juice will reduce and then serve on a plate. 10. Sprinkle a little cumin powder on the chicken wings, add a few coriander leaves to decorate, and it's done. (3) Ingredients for smoked and grilled mint chicken wings: Marinade for chicken wings: 2 spoons of soy sauce, 1 spoon of sugar, 1 spoon of minced green onions, 1 spoon of minced garlic, half a spoon of salt, half a spoon of fried sesame seeds, half a spoon of sesame oil, and half black pepper 1 tablespoon of honey, 2 tablespoons of chili. Marinate the chicken wings with marinade overnight. Prepare a pot, line it with tin foil, put rice, tea leaves, sugar and mint. Set up the grill, add the marinated chicken wings, and turn on high heat until When the sugar begins to turn red and smoke, then reduce the heat to low, cover the lid, and smoke until the meat is bright red in color, about 50 minutes. The chicken wings need to be turned over in the middle. Fold another piece of tin foil into a square, add the smoked chicken wings, pour in the marinade, preheat the oven, bake at 200 degrees for 15 minutes, turn over, and bake for another 15 minutes (4) Curry Chicken Wings Main Ingredients: Chicken wings Ingredients: cooked potatoes, green beans Seasoning: refined salt, chicken essence, curry powder, cooking wine, fresh soup, water starch Method 1. Wash the chicken wings, cut the potatoes into hob pieces, wash and drain the green beans; 2. Sit down Heat the pot and pour in oil. Heat the oil to 40%. Add curry powder and stir-fry until fragrant. Pour in chicken wings and potatoes and stir-fry. Add refined salt, fresh soup, chicken essence, and green beans and simmer over low heat for 20 minutes. The water starch is soaked in water before serving. Thin the gravy and serve. (5) Chicken Wings with Tomato Sauce Ingredients: Chicken wings, tomato sauce, garlic, aniseed, oil. Method: 1. Add cooking oil, maybe a little more. When it is not hot, add garlic and aniseed. 2. After the oil is hot, add the chicken wings and stir-fry. When the skin changes color, add soy sauce. Stir-fry for no more than half a minute. Add tomato sauce. Add more to taste. Stir-fry for no more than half a minute. 3. Pour in water just enough to cover the chicken wings. Use high heat to reduce the juice. When the soup is gone, you can eat it. (6) Pot-roasted chicken wings Ingredients: 150 grams of chicken wing middle section, 10 grams of donut, 1 red pepper, 10 grams of ginger, and 10 grams of green onions. Seasonings: 500 grams of peanut oil (100 grams of actual oil consumption), 10 grams of salt, 8 grams of MSG, 3 grams of sugar, 10 grams of dark soy sauce, 20 grams of wet corn starch, 5 grams of sesame oil, and 100 grams of clear soup. Method: 1. Wash the middle section of chicken wings, marinate with a little dark soy sauce for about 30 minutes, slice red pepper and ginger, and cut green onion into sections. 2. Heat oil in a pan. When the oil temperature is 150 degrees, add chicken wings and deep-fry until golden brown and medium done. Remove and set aside. 3. Leave oil in the pot, add ginger slices, chicken wings, clear soup, salt, monosodium glutamate, sugar, and dark soy sauce and cook until cooked through. Add green onions, thicken with wet corn starch, and pour in sesame oil. Serve. (7) Fermented fermented chicken wings. Ingredients: chicken wings. Cut off the big and small arms. Cut onions, ginger, and garlic into large chunks. Sugar, cooking wine. Fermented bean curd juice. Method: 1. Put oil in a wok, heat it up slightly, add chicken wings and stir-fry until the skin becomes firm and no more blood oozes out, then scoop it out.

2. Add a little more oil to the original pot, heat it slightly and add onions, ginger and garlic. After the aroma comes out, add cooking wine, sugar, and fermented bean curd juice. 3． When the juice is thickened, add the chicken wings and add water until it is level with the chicken wings. Simmer over high heat, collect the soup, and it is ready when the soup is almost dry. (8) Three cups of chicken wings. Ingredients: chicken wings. Method: Wash the chicken wings, fry them with oil in a frying spoon to remove the moisture. Prepare a cup of soy sauce, a cup of onions, ginger, garlic, aniseed, and a cup of wine, and pour them into the chicken wings. Cook for ten minutes, thicken the soup and allow the soup to penetrate into the chicken wings. Shows the aroma of wine, spices and chicken. This dish is rich in flavor and the meat is tender. (9) Dapeng spreads its wings. Wash and drain the chicken wings, spread soy sauce all over, add a little cooking wine, sprinkle two slices of green onion, and throw in a piece of ginger. Place in a cool and ventilated place. (The great chef has a proper term called "code", the origin of which is unknown.) The duration of coding varies from four to six to eight hours. Take a pressure cooker, place the stacked chicken wing steaks on the bottom of the pot, pour in salad oil, just enough to cover the chicken wings. Put the pressure cooker on the stove and turn it on to high heat. After the pressure cooker is released, cover it and reduce the heat to low. After simmering for fifteen or twenty minutes, remove from the pot and place on a plate. (10) Steamed Chicken Wings with Mushrooms After the mushrooms are cooked, it is better to slice the chicken wings if there are bamboo shoots. Mix the main ingredients with salt, cooking wine, monosodium glutamate, pepper, (a little sugar, sesame oil), and starch. Stir occasionally. After two hours, steam it in the upper drawer of the tray, preferably 30 minutes. You can also use a pressure cooker. , steam until soft and tasty. (11) Konjac chicken wings Ingredients: 8 chicken wings, 1 piece of konjac, half a carrot, and 2 green onions. Seasonings: (1) 4 tablespoons of soy sauce, half a tablespoon of cooking wine; (2) 1 tablespoon of cooking wine, 2 tablespoons of oyster sauce, 1 tablespoon of sugar, a little pepper, 1 cup of water; (3) a little water starch. Method: 1. Wash the chicken wings, wipe them dry, mix in the seasonings (1) and marinate for 20 minutes; 2. Slice the konjac first, then make three straight cuts in the middle of each piece, take out one end and insert it through the middle and pull it out to make it. Tie rosette; 3. Peel the carrots and cook them, slice them, and cut the green onions into small pieces; 4. Heat 4 cups of oil, add in the chicken wings and fry until brown, take them out, pour away the oil, and leave 2 tablespoons of oil for frying the green onions. , carrot slices and konjac, and add seasonings (2) Bring to a boil, reduce the heat to low, add chicken wings and cook until the flavor is infused; 5. When the soup is slightly dry, pour in a little water starch to thicken it. When the soup is thick, it is ready to serve. out. (12) Garlic chicken wings Ingredients: chicken wings, garlic, mushrooms, a fresh lily, carrot, salt. Method: Soak the mushrooms in water until soft, remove the stems and set aside. Reserve the mushroom water for stew. Peel the carrots and cut into small pieces. Wash the lilies and peel them apart one by one. Blanch the chicken wings in hot water first and then remove them. Add the mushroom water, mushrooms, garlic, carrots, etc. to the pot and simmer until the chicken wings are cooked. Finally add the lily and bring to a boil over high heat. (13) Ingredients for longan chicken wings: 12 chicken wings, 200g longan, 75g peanut oil, 100g red wine, 20g sugar, 10g soy sauce, 4g salt, 2g MSG, 10g water starch, a little sugar, soup 1000g, 15g green onions. Method: 1. Remove the feathers from the chicken wings, wash them, and marinate them with soy sauce and salt. 2. Put the pot on the fire, heat up the oil, fry the chicken wings until golden brown and take them out; leave a little oil in the pot, put on the fire and heat up, add 10 grams of green onions, stir-fry until fragrant, add soup and red wine Add salt, sugar, and sugar color to the chicken wings, adjust the color and flavor, cook the chicken wings until cooked through and fall off the bones, and place them neatly on a plate. 3. Heat the longan with soup and put it around the chicken wings. Stir-fry the remaining scallion segments with oil until the aroma is released, filter the chicken wing soup into it, thicken it with water starch, and pour it over the chicken wings.

(14) Ingredients for Agate Chicken Wings: 3 pairs of chicken wings, two slices of shiitake mushrooms, three slices of ginger, one whole onion, three whole garlic, three bay leaves, half anise, one-third bottle of wine. (large bottle) . Cooking wine, sugar, salt, and MSG. Method: 1. Wash the chicken wings first, put them in a bowl, add salt, and submerge in cooking wine for half an hour. 2. Add more oil, add whole onions, and garlic and fry in medium oil. When it turns golden brown, take it out when fragrant. 3. Add chicken wings and fry until half cooked. Add wine, ginger slices, bay leaves, star anise and mushrooms. Just cover the chicken wings. Add salt, MSG and three tablespoons of sugar. Cover with low heat. Twenty minutes 4. Open the lid and cook over high heat to reduce the juice, take out the ginger slices and serve on a plate. (15) Orange chicken wings Ingredients: 12 chicken wings, 2 oranges Seasoning: 2/3 cup orange sweat 1 tablespoon salt 1/4 teaspoon sesame oil, a little marinade: 1 tablespoon soy sauce, cooking wine, 1 teaspoon chicken powder, 1/2 teaspoon salt, 1/2 teaspoon Method: 1. Wash and drain the chicken wings, add marinade, mix well and marinate for 1 hour. 2. Squeeze the orange peel and cut into long strips. 3. Heat oil and fry chicken wings until golden brown. 004. Dissolve the seasoning, add orange peel, cook the chicken wings briefly, and serve.

Ingredients for making grilled chicken wings: Ingredients: 300 grams of chicken wings Seasonings: 5 grams of salt, 3 grams of pepper, 10 grams of white sugar, 10 grams of white wine, 5 grams of cumin, 5 grams of green onions, 5 grams of ginger grams, 10 grams of honey. How to grill chicken wings: 1. Wash the chicken wings, make small openings with a knife, add salt, pepper, sugar, white wine, cumin, green onion, and ginger and marinate for about 1 hour; 2. Marinate the chicken wings for about 1 hour. Place it well, wait until the oven is preheated, put in the chicken wings and bake at 200 degrees for 7 minutes, then take them out; 3. Spread honey evenly, then put them in and bake for 5 minutes; 4. Take them out, brush another layer of honey and bake in the oven Serve in 2 minutes.

2

Method 2

A few whole chicken wings (you can also use the middle wing tips or even chicken thighs, the taste effects of the above ingredients are arranged in descending powers) . 1. First, cut the chicken wings into cross patterns with a knife (to introduce the flavor). 2. Combine: Maggi umami sauce (more), Jingshi soy sauce (a small spoonful or use salt), garlic powder (a lot, not too much), honey (two tablespoons), meat tenderizer powder (a tablespoon) ) and stir into a thick and sticky paste. 3. Put the chicken wings into the seasoning and mix well. Marinate for at least 2 hours. I usually marinate it the night before and put it in the refrigerator for lunch the next day. 4. Put in the microwave oven grill (place a plate underneath), use high heat 30 until 6 is mature (the time varies depending on the size, I used the time for large chicken legs), and then use the grill function (the skin is crispier). This is the recipe on the website. I didn’t add meat tenderizer because this kind of stuff is not good. Add some Daxida barbecue sauce. If you like spicy food, you can also add some chili powder or chili paste. It will definitely be very delicious. Another way to make it online: 1. I don’t have Maggi umami sauce at home, I use oyster sauce, and I put a lot of it. 2. Added 5 ml of Haitian soy sauce, this is a free package. 3. Add some sugar. 4. What is used is not garlic powder, but minced fresh garlic. 5. Added a tablespoon of stir-fry powder. 6. Turn on high heat for 15 minutes, then grill for 5 minutes. Microwave Honey Garlic Grilled Chicken Wings. Chicken wings baked using the microwave and grill settings of the microwave oven. Process: 1. Wash the chicken wings, and then use a needle to poke many small holes in the wings so that the flavor can be absorbed quickly and deeply. It's like doing acupuncture on the wings, hehe. Then, take a plastic bag, put the chicken wings in, add salt, a small amount of soy sauce (to add color and flavor), cooking wine, sugar and pepper. Of course, if you want garlic flavor, add minced garlic. I didn't add too much (two cloves), so the garlic flavor wasn't too strong, just right. Next, the bag is tied tightly (the air is squeezed out) and the wings are massaged through the bag. Isn’t it just for the taste? ! 2. Before grilling, massage as much as possible to marinate the seasonings. I waited for an hour, which was punctuated by massage. Haha, it can be called a star service! Pour the marinated chicken wings out of the bag, put the sauce in the bag into a basin, microwave for four minutes (turn over once in the middle). 3. Prepare the baking sheet, put the fleshy side of the wings up first (because of the skin) The side looks better, so it will take a while to bake).

Use the grilling setting of the microwave oven for eight minutes (after 5 minutes, take it out and brush it with honey before continuing to bake) 4. Turn the wings over, brush them directly with honey, and grill them for 8 minutes (according to your own power!!) Wait until the chicken wings are golden and fragrant. It will be released soon!