Chicken wings should be blanched with cold water, must not use hot water blanching, otherwise it will affect the taste of chicken, but also residual fishy flavor, with cold water blanching, you can reduce the loss of nutrients in the chicken, and then it is a very clean removal of chicken wings in the filth and blood, as well as chicken in the fishy flavor.

Chicken wings recommended 2-3 minutes or so, too long, will lead to a serious loss of nutrients inside, reducing the taste of food, but time is too short, and can not be very good to remove its fishy flavor.

Chicken wings processing notes

Whether you do braised chicken wings, or baked chicken wings, you need to marinate them in advance. Make a few slits in the chicken wings with a knife to make them easy to taste, add salt, soy sauce, soy sauce, sugar, chili pepper, cooking wine, and chicken essence to the wings to massage them to taste, and marinate them for two hours. The chicken wings made in this way are tender and rich in flavor. If frozen chicken wings need to be thawed before marinating, because frozen chicken wings are not easy to taste.

Reference to the above? Baidu Encyclopedia-Chicken Wings