Chicken wings need to be blanched.

The main purpose of blanching chicken wings is to remove the blood in the wings, because this blood is the source of the fishy flavor, and after blanching the wings, this blood will dissolve in the water and form a cloudy floating foam. By removing this froth, the chicken wings will be less fishy. Since chicken wings are tender and easy to cook, blanching should not take too long, just blanch them for 30 seconds - 1 minute after the water boils.

Chicken wings, commonly known as chicken wings, is one of the most tender and flavorful parts of the entire chicken body, commonly found in a variety of dishes or snacks. Commonly, such as cola chicken wings. Depending on the demand, it can also be divided into three parts: wing tip, wing center and wing root.

Wing root, wing center and wing tip, all have their own advantages, wing root and wing center is mainly chicken meat and fat, while the wing tip in the meat and fat content is small, the collagen content is very high, nutritious, in addition, the chicken wings also contain calcium, phosphorus and other minerals.