20 ways to make chicken wings
(1) Braised chicken wings
Ingredients: One bag of chicken wings (the best among wings). Blanch it with water.
Seasoning: 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 into 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...
Put in 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.
Use medium heat to simmer the chicken wings until tender. When the soup becomes thinner, 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: < /p>
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) so that it can be flavored and cooked quickly.
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. Cut into shredded ginger and minced coriander, add 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, then remove and throw away.
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, then cover the pot with a lid for a few seconds.
8. Add water and the juice from the marinated chicken wings just poured in (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 collect and 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) Smoked mint chicken wings
Ingredients: chicken wings
Marinate: 2 spoons of soy sauce, 1 spoon of sugar, 1 spoon of minced green onion, 1 minced garlic spoon, half a spoon of salt, half a spoon of fried sesame seeds, half a spoon of sesame oil, half a spoon of black pepper, 1 spoon of honey, 2 spoons of chili
Marinate the chicken wings with marinade overnight, prepare a pot, and Spread tin foil, put rice, tea leaves, sugar and mint, set up the grill, add marinated chicken wings, turn on high heat until the sugar starts to turn red and smoke, then reduce the heat to low, cover the lid, and smoke for about 50 minutes Smoke until the meat is bright red in color. 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, take it out, turn it over, and bake for another 15 minutes
(4) Curry chicken wings
Ingredients: chicken wings
Accessories: 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. Place in the pot Light the fire and pour in the oil. Heat the oil to 40%. Add the curry powder and stir-fry until fragrant. Add the 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 and starch are thickened before serving. Gorgon, and it’s ready to 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. Reduce the juice over high heat. 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.
Seasoning: 500g peanut oil (100g actual oil consumption), 10g salt, 8g MSG, 3g sugar, 10g dark soy sauce, 20g wet corn starch, 5g sesame oil, clear soup 100 grams.
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 fry until golden brown and medium-dry. 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 until cooked through. Add green onions, thicken with wet cornstarch, and pour in Sesame oil is ready.
(7) Fermented bean curd chicken wings
Ingredients: chicken wings. Cut off the big and small arms. Cut the onion, ginger and garlic into large pieces and into large sections. 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 and put base oil in a frying spoon Stir-fry the water vapor, prepare a cup of soy sauce, a cup of onions, ginger, garlic, aniseed, a cup of wine, and pour them into the chicken wings. Cook for ten minutes, and thicken the soup until it goes 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 the chicken wings, drain them, 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 wings 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 has released the gas, 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 in the upper drawer of the tray, preferably at 30 Minutes, or if you 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.
Seasoning:
(1) 4 tablespoons soy sauce, half a tablespoon cooking wine; (2) 1 tablespoon cooking wine, 2 tablespoons oyster sauce, 1 tablespoon sugar, pepper A little, 1 cup of water; (3) A little water starch.
Method:
1. Wash the chicken wings, dry them, mix in seasonings (1) and marinate for 20 minutes;
2. Slice the konjac first, then Make three straight cuts in the middle of each piece, take one end and pull it through the middle to make a tie;
3. Peel the carrots, cook them, slice them, and cut the green onions into small pieces;
4. Heat 4 cups of oil, fry the chicken wings until browned, then take them out, pour out the oil, leave 2 tablespoons of oil to fry onion segments, carrot slices and konjac, and add seasonings (2) and bring to a boil , change to low heat, add chicken wings and cook until the flavor is in;
5. When the soup is slightly dry, pour in a little water starch to thicken the soup. When the soup is thick, it can be poured 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) Longan Chicken Wings
Ingredients: 12 chicken wings, 200g longan, 75g peanut oil, 100g red wine, 20g sugar, 10g soy sauce, 4g salt , 2 grams of MSG, 10 grams of water starch, a little sugar, 1000 grams of soup, 15 grams of 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 the oil, fry the chicken wings until golden brown and take them out; leave a little oil in the pot, put the fire on the heat, add 10 grams of green onions, and stir-fry until they are golden brown. To smell, add soup, red wine and chicken wings, add salt, sugar and sugar color, adjust the color and taste, cook the chicken wings until cooked through and fall off the bones, then place them neatly on a plate.
3. Heat the longan with soup and put it around the chicken wings. Stir-fry the remaining green onion segments with oil until the aroma is released. Strain the chicken wing soup into it, thicken it with water starch, and pour it over the chicken wings.
(14) Agate Chicken Wings
Ingredients: 3 pairs of chicken wings, 2 slices of shiitake mushrooms, 3 slices of ginger, 1 whole onion. 3 whole garlic, 3 bay leaves, Half an star anise. One-third bottle of wine. (large bottle). Cooking wine, sugar, salt, MSG
Method:
1. Wash the chicken wings first and put them in a bowl , add salt and cooking wine and submerge for half an hour.
2. Add more oil, add whole onions, garlic and fry in medium oil until golden brown, take out when fragrant.
3. Add chicken wings and fry until half cooked. Add wine, ginger slices, bay leaves, star anise and shiitake mushrooms. Just cover the chicken wings. Add three spoons of salt, monosodium glutamate and sugar. Cover with low heat for 20 minutes
< p>4. Open the lid and reduce the juice over high heat, take out the ginger slices and serve on the plate.(15) Orange Chicken Wings
Ingredients: 12 chicken wings, 2 oranges
Seasoning: Orange sweat 2/3 cup sugar 1 tbsp salt 1/4 tsp sesame oil a little
Marinade: 1 tbsp soy sauce cooking wine 1 tsp chicken powder 1/2 tsp salt 1 /2 teaspoons
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.
4. Dissolve the seasoning, add orange peel, cook the chicken wings briefly and serve.
(16) Oil-consuming chicken wings
Wash the chicken wings and boil them in boiling water first. Add oil to the pot. When it is 60% hot, add oil, red pepper, sugar, and cooking wine. Stir-fry. Add chicken wings and stir-fry. Just add water to cover the chicken wings. Bring the pot to high heat, then reduce the heat to low. If you have a heavy mouth, add salt appropriately. After the chicken wings are stewed, that’s it!
(17) Honey chicken wings
300 grams of chicken wings, 50 grams of soaked ginger, green onions, ginger slices, chili sauce, Shaoxing wine, soy sauce, honey, chicken powder, appropriate amount of starch .
Method:
1. Wash the chicken wings and cut them from the joints; soak the ginger and slice it.
2. Boil half a pot of water, add green onions, ginger and Shaoxing wine, cook the chicken wings for 10 minutes, take them out and wipe them dry, apply the sauce mixed with soy sauce, honey, Shaoxing wine and starch, and marinate. half an hour.
3. Fry the chicken wings in hot oil until golden brown, and place them neatly on a plate. .
4. Heat the wok, heat an appropriate amount of oil, stir-fry the soaked ginger until fragrant, add half a cup of water, add chicken powder, honey, chili sauce, Shaoxing wine, soy sauce, add water starch to thicken, and cook. After opening, pour it on the chicken wings.
(18) Green pepper chicken wings
Ingredients: chicken wings, horns and green pepper
Ingredients: star anise, bay leaves, cinnamon, a little garlic (it’s okay even if it doesn’t taste (OK), Sichuan douban (Laoganma can also substitute), dried chili pepper, Sichuan peppercorns (appropriate amount), soy sauce, cooking wine, sugar, salt, MSG
Method:
1. Put the chicken Wash the middle wings and cut them into two pieces
2. Cut the green peppers into rings
3. Add an appropriate amount of dried chili segments, Sichuan peppercorns, soy sauce and cooking wine to the chicken wings to season and marinate for 10 minutes
4. Prepare ingredients: 2 bay leaves, 1 star anise, 2 small pieces of cinnamon, and half garlic cut into pieces (if you don’t have it, forget about it)
5. Heat the oil, add Add appropriate amount of watercress and stir-fry until fragrant
6. Pour in the chicken wings and stir-fry continuously.
7. When the chicken wings change color, add soy sauce and sugar.
8. Add the ingredients and stir-fry. Stir-fry
9. When chicken wings 9 are mature, add green pepper rings and stir-fry.
10. Stir-fry until the chicken wings are fully cooked and the green pepper is fragrant. (If you feel it is not salty enough, you can add salt according to your taste.)
(19) Crispy chicken wings
Ingredients: 1 pound of chicken wings Ingredients: chicken essence, a little salt, honey water (concentration of 2 spoons of honey to 1 spoon of water).
Method:
1. Wash the chicken wings and mix chicken essence and a little salt into a thin paste;
2. Arrange the chicken wings in a small plate, use a toothpick to poke a few small holes in the thickness of each chicken wing to allow the flavor to enter, then marinate the chicken wings in the seasoning liquid for a while
3. Take out the marinated chicken wings, wipe off the water on them with a clean rag, and let them dry (this step is very important, otherwise it will affect the color and crispness of the chicken wings);
4. Brush the front and back sides of the chicken wings with honey water so that the chicken wings are completely covered with honey water, or soak the chicken wings directly in the honey water;
5. Place the chicken wings neatly into the oven and bake at 200°C. It can also be placed on a charcoal grill, as charcoal fire is more effective than an oven;
6. Sprinkle the grilled chicken wings with pepper and cumin powder according to personal taste. Of course, you can also add lemon juice to the marinade to make lemon crispy chicken wings and other flavors.
(20) Chicken Wings
Ingredients: Chicken Wings
Seasoning: Salt, Onion and Ginger
1. Salt the chicken wings first Let it marinate for 2 hours (you can make two cuts on the chicken wings to add flavor)
2. Boil the water in the pot, add the onion and ginger chicken wings, bring to a boil over high heat, simmer over low heat for 8-10 minutes, and remove. Remove chicken wings to cool.
3. Put the cooled chicken wings in a clean container and pour it into the rice cooker. It is better to submerge the chicken wings. Cover and seal and leave it for about 4 hours (need to put it in the refrigerator in summer)
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Sydney Chicken Wings Stew
Ingredients/Condiments]
Sydney 100g, 200g chicken wings, 10g ginger, 10g red dates. 10 grams of salt, 15 grams of MSG, 3 grams of sugar, 500 grams of water, and sprinkle.
[Production process]
1. Remove the seeds from the pear, leave the skin and cut into pieces, cut the chicken wings into sections, slice the ginger, and soak the red dates.
2. Pour water into the clay pot, add the chicken wings, bring to a boil over high heat, then switch to low heat and simmer for 30 minutes.
3. Then add snow pears, add salt, monosodium glutamate, and sugar, and simmer for 10 minutes.
How to make Coke Chicken Wings
1. Take the chicken wings (in order to heat evenly, it is best to use the middle part of the chicken wings) and defrost;
2. Use wine + salt + Marinate the chicken wings with ginger for about 20-30 minutes;
3. Cut the green onions into (inch) sections and set aside;
4. Heat the oil to medium heat and put the green onions into the oil. Sauté until fragrant;
5. Add chicken wings and stir-fry until the outside is slightly browned (high heat);
6. Add cola to basically cover the chicken wings, add an appropriate amount of light soy sauce, and change Cook slowly over medium heat;
7. Be careful to turn the chicken wings from time to time to avoid sticking to the pan;
8. Wait until the juice is almost reduced and you can start the pan.
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Braised Chicken Wings
1. Boil the clean chicken wings with water. (After boiling the pot, simmer over low heat. Add onion, ginger, pepper, aniseed, salt, a little chili pepper, a few dried shrimps and a few grains of dried shrimps. )
2. Take out the stewed chicken wings and dry them.
3. Mix salt, white sugar, cooking wine, MSG and a little vinegar and set aside.
4. After the oil is hot, fry the dried chicken wings until golden brown. Add the seasonings evenly and add the sauce. If necessary, add a little water and simmer for about 5 minutes (depending on the taste).
5. Add starch to water to thicken the gravy, and add a few coriander segments before serving.
Three Cup Chicken
Ingredients: Chicken Wings
Method : Wash the chicken wings, put base oil in a frying spoon and stir-fry 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.
The key to production: add more seasonings, simmer for a longer time, and be careful to collect the juice.
Features: Chicken is warm and replenishing, and when cooked with wine, it adds even more aroma.
Steamed chicken wings with mushrooms
When the mushrooms are cooked, pick the chicken wings (preferably the chicken wings) cleanly. It would be better if there are bamboo shoots sliced ??into pieces.
Mix the main ingredients with salt, cooking wine, monosodium glutamate, pepper, (a little sugar, sesame oil), and starch. Stir occasionally. After two hours, steam in the upper drawer of the tray, preferably at 30 Minutes, or if you use a pressure cooker, steam until soft and tasty.
This cooking method is simple and "outstanding" and does not require high heat. Give it a try and tell everyone if it tastes good.
Fermented bean curd chicken wings
After finishing the soybean curd, the remaining fermented bean curd juice was accumulated to fill a bottle. Let's make the seasoning for the mutton shabu-shabu. Let's check the weather. It's too early to prepare the hotpot. Let’s make bean curd chicken wings, reuse waste, and change the taste.
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.
Note: What is the appropriate amount of fermented bean curd juice? Preferably it's enough to make a pan of chicken wings without adding any more salt. If you don’t have fermented bean curd juice, you can use it if you beat the fermented bean curd well. When the soup is almost dry, be careful to stir it and don't let it burn the bottom of the pot.
Chicken Wings in Tomato Sauce
Ingredients: chicken wings, tomato sauce (it is recommended to use Haomei?, it is delicious), garlic, aniseed, oil.
The method is simple:
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. Reduce the juice over high heat. When the soup is gone, you can eat it. No need to add salt, remember.
Grilled chicken wings
Ingredients
5 chicken wings
Seasonings
1 tablespoon wine, sauce 1 tablespoon of tea sauce, 4 tablespoons of Lee Kum Kee honey barbecue sauce, 5 tablespoons of water, 1 tablespoon of soy sauce, half a tablespoon of sugar
Instructions
1. Wash the chicken wings. Drain and use a fork to prick the thicker part of the meat at the base of the wings.
2. Mix all the seasonings thoroughly, put in the chicken wings and marinate for 1 hour, then place on the grill and grill over medium heat for 20 minutes.
3. Use a brush to brush the above seasonings repeatedly to help them color and taste. Remove them when cooked.
Important Tips
The meat at the base of the wings is dry. You can also buy only the first two sections, but the price is more expensive. If you grill the bases with the wings, it is best to poke holes to help them. Tasty and quick to ripen.