What are the practices of chicken wings?

(1) Braised chicken wings

Ingredients: a bag of chicken wings (the best in wings). Blanch with water.

Seasoning: ginger slices, onion slices, dried peppers, prickly ash and star anise. Garlic can also be added.

Crush all seasonings (except onion) and stew in stainless steel seasoning eggs.

Put one or two sugars in the oil pan, stir-fry until the sugar melts-bubbles-bubbles subside-the sugar turns golden yellow, and then add the washed chicken wings. Stir-fry over medium heat until each chicken wing turns beautiful golden yellow. ...

Add some hot water until the chicken wings are submerged.

Add seasoned eggs and onion slices, a spoonful of soy sauce and a spoonful of salt.

Stew chicken wings with medium fire, and when the soup becomes less, change the fire to thicken the juice, whichever is dry.

(2) Cumin chicken wings

Materials:

Chicken wings (middle section), cumin powder, coriander

Exercise:

1. Wash the chicken wings, and cut a hole (depth and chicken) about two centimeters with the tip of the knife, so as to taste and cook quickly.

2. Mix a proper amount of soy sauce, salt, white wine, white sugar and a small amount of raw flour and marinate for about half an hour.

3. Shred ginger, mince coriander, add chicken wings and mix well.

4. Turn the chicken wings every 10 minute to ensure that both sides can be fully flavored.

5. Pour the oil into the pot and heat it. Pick up the shredded ginger and garlic and throw them away.

6. Turn off the heat, slowly fry the chicken wings in the pot until golden, and turn the other side to golden.

7. Sprinkle a few drops of wine, then cover the pot for a few seconds.

8. Add water and juice just poured into marinated chicken wings (chicken wings can only be submerged by half), sprinkle with a small amount of coriander powder and cover. Boil and simmer.

9. After about 5 minutes, collect the juice and serve.

10. Sprinkle a little cumin powder on the chicken wings and decorate with a few coriander leaves.

(3) Smoked and roasted mint chicken wings

Ingredients: chicken wings

Marinade: 2 tablespoons soy sauce, sugar 1 tablespoon, chopped green onion 1 tablespoon, minced garlic 1 tablespoon, salt, fried sesame seeds, sesame oil, black pepper, honey 1 tablespoon and pepper.

Marinate chicken wings with marinade overnight, prepare a pot, put tin foil, rice, tea, sugar and mint in the pot, put it on the grill, code the marinated chicken wings, turn on the fire until the sugar starts to turn red and smoke, then turn off the fire, cover it and smoke until the meat turns red and shiny, about 50 minutes. You need to turn the chicken wings over in the middle. Fold the other piece of tin foil into a square, add the smoked chicken wings, pour the marinade, preheat in the oven, bake at 200 degrees 15 minutes, take it out and turn it over, and bake for 15 minutes.

(4) curry chicken wings

Ingredients: chicken wings

Accessories: cooked potatoes and green beans.

Seasoning: refined salt, chicken essence, curry powder, cooking wine, fresh soup and water starch.

working methods

1, wash chicken wings, cut potatoes into hob blocks, wash green beans and drain;

2. Ignition in the pot, pour oil, the oil temperature is 40% hot, add curry powder and stir-fry until fragrant, add chicken wings and potatoes, add refined salt, fresh soup, chicken essence and green beans, and simmer for 20 minutes. Thicken the starch before serving.

(5) Chicken wings with tomato sauce

Ingredients: chicken wings, tomato sauce, garlic, aniseed, oil.

Exercise:

1, put more cooking oil, and put garlic and aniseed when it is not hot.

2. After the oil is hot, add the chicken wings and stir fry. You can put soy sauce when your skin becomes discolored. Stir fry for no more than half a minute. Add ketchup to add more flavor. Stir fry for no more than half a minute.

3, water, you can eat without chicken wings, collect juice on the fire, and you can eat soup without it.

(6) Braised chicken wings

Ingredients: chicken wings 150g, Dongru 10g, red pepper 1g, ginger 10g, and onion 10g.

Seasoning: peanut oil 500g (actual oil 100g), salt 10g, monosodium glutamate 8g, sugar 3g, soy sauce 10g, wet powder 20g, sesame oil 5g and clear soup 100g.

Exercise:

1, wash the middle of chicken wings, marinate with a little soy sauce for about 30 minutes, slice red pepper and ginger, and cut onion into sections.

2. Put oil in the pan, add chicken wings when the oil temperature is 150 degrees, fry until golden brown to 80%, and pick it up for use.

3. Leave oil in the pot, add ginger slices, chicken wings and broth, salt, monosodium glutamate, sugar and soy sauce, and cook until cooked. Add onion, thicken with wet cornstarch and pour in sesame oil.

(7) Sufu chicken wings

Ingredients: chicken wings. Separate the big arm from the small arm. Cut onion, ginger and garlic into large pieces. Sugar, cooking wine. Rotten milk.

Exercise:

1. Put the oil in the wok, heat it slightly, and fry the chicken wings until the skin is tight, and there is no blood oozing out.

2. Add a little more oil to the original pot, add onion, ginger and garlic after it is slightly hot. Add cooking wine, sugar and fermented milk after fragrance.

3. After the juice is wide open, add the chicken wings and add water until it is equal to the chicken wings. Stew over high fire and collect the soup until it is almost dry.

(8) Three cups of chicken wings

Ingredients: chicken wings

Exercise:

Wash the chicken wings, put them in a frying spoon to remove water vapor, prepare a cup of soy sauce, a cup of onion, ginger and garlic, aniseed and a cup of wine, and pour them into the chicken wings. Cook for 10 minute, and thicken the soup to make chicken wings. Aromas of wine, spices and chicken are presented. This dish tastes strong and the meat is soft.

(9) Dapeng spreads its wings

Wash and drain chicken wings, pour soy sauce, add cooking wine, sprinkle with two pieces of onion and throw a piece of ginger. Place in a cool and ventilated place. (The chef has a proper noun called "code", the source of which is untraceable. It takes four, six and eight hours to encode. Take a pressure cooker, sit the chicken wings at the bottom of the pot, and pour the salad oil just to cover the chicken wings. On the stove, there is a fire. After the pressure cooker is exhausted, cover the pot and turn down the fire. After stewing for 15 or 20 minutes, take it out of the pot and eat it.

(10) Steamed chicken wings with mushrooms

Mushrooms are well developed, and chicken wings and bamboo shoots are better sliced.

Mix the main ingredients with salt, cooking wine, monosodium glutamate, pepper, (a little sugar and sesame oil) and starch, and turn them from time to time. After two hours, put them in a tray and steam them in a drawer, preferably for 30 minutes, or steam them in a pressure cooker until they are soft and delicious.

(1 1) konjac chicken wings

Ingredients: 8 chicken wings, 1 konjac, half a carrot and 2 onions.

Seasoning:

(1) 4 tablespoons of soy sauce and half a tablespoon of cooking wine; (2) 1 tbsp cooking wine, 2 tbsp oyster sauce, 1 tbsp sugar, a little pepper and 1 cup water; (3) a little water starch.

Exercise:

1. Wash and air-dry chicken wings, add seasoning (1) and marinate for 20 minutes;

2. Slice the konjac first, then cut three strips directly in the middle of each piece, take out one end and pull it out from the middle to tie a knot;

3. Peel and cook carrots, slice them and chop them into small pieces;

4. Heat 4 cups of oil, fry the chicken wings, take them out, pour out the oil, leave 2 tablespoons of oil to fry the onion, carrot slices and konjac, add seasoning (2), bring to a boil, turn off the heat, and add chicken wings for seasoning;

5. When the soup method is slightly dry, pour a little water starch and thicken it. When the soup is sticky, it can be served.

(12) Chicken wings with garlic flavor

Ingredients: chicken wings, garlic, mushrooms, fresh lilies, carrots and salt.

Soak mushrooms in water and remove pedicels for later use. Mushroom water is reserved for stew. Peel the carrots, cut them into small pieces, and wash the lilies one by one. Blanch the chicken wings with hot water first, and then pick them up. Add mushroom water, mushrooms, garlic, carrots, etc. To the pot, stew together until the chicken wings are cooked. Finally, add lilies and bring to a boil.

(13) longan chicken wings

Ingredients: chicken wings 12, longan 200g, peanut oil 75g, red wine 100g, sugar 20g, soy sauce 10g, salt 4g, monosodium glutamate 2g, water starch 10g, slightly sugary, soup1000.

Exercise:

1. Wash chicken wings and marinate them with soy sauce and salt.

2. Put the pot on the fire, put oil on the fire, fry the chicken wings until golden brown, and take them out; Leave a little oil in the pot, heat it with high fire, add 10g onion, stir fry until fragrant, add soup, red wine and chicken wings, add salt, sugar and adjust the color, cook the chicken wings until they are cooked thoroughly and boneless, and put them neatly on the plate.

3. Longan is heated with soup and surrounded by chicken wings. Stir-fry the remaining shallots in oil, filter the soup of roast chicken wings, thicken it with water starch and pour it on the chicken wings.

(14) Agate chicken wings

Ingredients: 3 pairs of chicken wings, 2 mushrooms in water, 3 ginger slices, whole onion/kloc-0, 3 garlic slices, 3 fragrant leaves, star anise 1/2, wine 1/3 bottles, cooking wine, sugar, salt and monosodium glutamate.

Exercise:

1. Wash the chicken wings first, put them in a bowl, add salt and soak them in cooking wine for half an hour.

2. Add more oil, add the whole onion, stir-fry garlic in medium oil until golden brown and fragrant.

3. Stir-fry the chicken wings until they are half cooked, and add wine, ginger slices, fragrant leaves, star anise and mushrooms. Just before the chicken wings, add salt, monosodium glutamate and sugar. Simmer for 20 minutes on low heat.

4. Open the lid and collect the juice. Take out the ginger slices and serve.

(15) orange chicken wings

Ingredients: 12 chicken wings, 2 oranges.

Seasoning: orange sweat 2/3 cup sugar 1 tablespoon salt 1/4 teaspoon sesame oil.

Marinade: soy sauce 1 tablespoon cooking wine 1 teaspoon chicken powder 1/2 teaspoons salt 1/2 teaspoons.

Exercise:

1. Wash and drain chicken wings, and add marinade for curing 1 hour.

2. Squeeze the orange sweat and leave the orange peel to cut filaments.

3. Heat oil and fry the chicken wings until golden brown.

4. Boil the seasoning, add the orange peel, and cook the chicken wings slightly, then serve.

(16) Gas-guzzling chicken wings

Wash the chicken wings and soak them in boiling water first. Add oil to the pot. When it is 60% hot, add oil, red pepper, sugar, cooking wine, stir fry, add chicken wings, stir fry, just add more water than chicken wings, turn the pot to low heat, and add salt to friends with heavy mouths. After the chicken wings are stewed, it's ok!

(17) Chicken wings with honey sauce

300 grams of chicken wings, 50 grams of soaked ginger, onion, ginger slices, Chili sauce, Shaoxing wine, soy sauce, honey, chicken powder and starch.

Exercise:

1. Wash the chicken wings and cut them from the joints; Soak the ginger slices.

2. Boil half a pot of water, add onion, ginger and Shaoxing wine, blanch chicken wings 10 minute, take out and dry the water, apply the sauce mixed with soy sauce, honey, Shaoxing wine and starch, and marinate for half an hour.

3. fry the chicken wings in hot oil until golden brown, and put them neatly on the plate. .

4, wok fire, heat the right amount of oil, stir-fry ginger, add half a glass of water, add chicken powder, honey, Chili sauce, Shaoxing wine, soy sauce, thicken with water and starch, and pour on chicken wings after boiling.

(18) Chicken wings with green peppers

Ingredients: chicken wings, horn green pepper

Ingredients: star anise, fragrant leaves, cinnamon, a little garlic (not bad), Sichuan watercress (also replaced by Laoganma), dried pepper, pepper (appropriate amount), soy sauce, cooking wine, sugar, salt and monosodium glutamate.

Exercise:

1. Wash chicken wings and cut them into two pieces.

Cut the green pepper into circles

3. Add a proper amount of dried pepper, pepper, soy sauce and cooking wine to the chicken wings for seasoning and marinate for 10 minute.

4. Prepare ingredients: 2 pieces of fragrant leaves, 1 piece of star anise 1 piece, 2 pieces of cinnamon, and half of garlic (forget it).

5. Heat the oil, add a proper amount of watercress, and stir-fry for fragrance.

6. Pour in chicken wings and stir fry constantly.

7. Chicken wings change color, add soy sauce and sugar.

8. Add ingredients and stir fry

9. When the chicken wings are cooked, add the green pepper rings and stir fry.

10. Stir-fry until the chicken wings are fully cooked, and the green pepper can be served (if it is not salty enough, you can add salt according to your personal taste).

(19) crispy chicken wings

Ingredients: chicken wings 1 kg ingredients: chicken essence, a little salt, honey water (the concentration of 2 spoonfuls of honey is 1 spoonful of water).

Exercise:

1. Wash chicken wings and mix chicken essence with a little salt to make a thin paste;

2. Arrange the chicken wings in a small dish, poke a few holes in the thick part of each chicken wing with a toothpick to let the flavor in, and then marinate the chicken wings in the seasoning liquid for a while.

3. Take out the marinated chicken wings, dry the water on them with a clean rag and dry them (this process is very important, otherwise it will affect the color and skin crispness of the chicken wings);

4. Brush the front and back of the chicken wings with honey water, so that the whole chicken wings are wrapped in honey water, or directly soak the chicken wings in honey water;

5. Put the chicken wings neatly in the oven and bake at 200℃. It can also be placed on a charcoal stove, which is better than an oven;

6. Sprinkle pepper and cumin powder on the roasted chicken wings according to personal taste. Of course, lemon juice can also be added to the pickling to make lemon crispy chicken wings and other flavors.

(20) Bad chicken wings

Ingredients: chicken wings.

Seasoning: salt, onion and ginger.

1, first code the chicken wings with salt and marinate them for 2 hours (you can make two cuts on the chicken wings to enhance the flavor).

2. Boil the water in the pot, add the chicken wings with onion and ginger, bring to a boil over high fire, and cook for 8- 10 minutes. Take out the chicken wings and let them cool.

3. Put the cold chicken wings in a clean container and pour them into the waste yard. The chicken wings should be submerged and sealed for about 4 hours (it needs to be put in the refrigerator in summer).

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Sydney chicken wings pot

Raw materials/seasonings]

Sydney100g, chicken wings 200g, ginger10g, and red dates10g. Salt 10g, monosodium glutamate 10g, sugar 3g, water 500g, and salt sprinkling.

[production process]

1. Remove seeds from Sydney, leave skin and cut into pieces, cut chicken wings, slice ginger and soak red dates thoroughly.

2. put water in the casserole, add chicken wings, boil over high fire, and then simmer for 30 minutes.

3. Then add Sydney, add salt, monosodium glutamate and sugar, and cook for 10 minute.

How to make chicken wings with cola

1. Take chicken wings (for uniform heating, it is best to choose all the middle parts of chicken wings) and thaw them;

2. Marinate chicken wings with wine+salt+ginger for about 20-30 minutes;

3. Cut the onion (inch) for use;

4. Heat the oil to medium heat, and stir-fry the onion segments in the oil pan;

5. Add chicken wings and stir-fry until the appearance is slightly burnt (fire);

6. Add cola to basically cover the chicken wings, add appropriate amount of soy sauce, and slowly burn over medium heat;

7. Pay attention to flipping chicken wings from time to time to avoid sticking to the pot;

8. When the juice is almost collected, you can start the pot.

Braised chicken wings

1. Boil the chicken wings with water. (Bring to a boil and simmer slowly. Add onion, ginger, pepper, aniseed, salt, a little pepper and a little dried laver. )

2. Take out the stewed chicken wings and dry them.

3. Mix salt, sugar, cooking wine, monosodium glutamate and a little vinegar for later use.

4. After the oil is hot, fry the air-dried chicken wings until golden brown, evenly pour the seasoning, add a little water as appropriate, and simmer for about 5 minutes (subject to the taste).

5. thicken the starch with water and add a little coriander before taking it out.

Three cups of chicken with sauce.

Ingredients: chicken wings

Practice: Wash the chicken wings, stir-fry the water vapor with the bottom oil, prepare a cup of soy sauce, a cup of onion, ginger and garlic, aniseed and a cup of wine, and pour them into the chicken wings. Cook for 10 minute, and thicken the soup to make chicken wings. Aromas of wine, spices and chicken are presented. This dish tastes strong and the meat is soft.

Production key: put more seasoning, simmer for a long time with low fire, and pay attention to collecting dry juice.

Features: chicken is warm and beneficial, and the flavor is enhanced after cooking.

Steamed chicken wings with mushrooms

Mushrooms are well developed, and chicken wings (preferably chicken wings) are picked clean. It would be better if there were bamboo shoots.

Mix the main ingredients with salt, cooking wine, monosodium glutamate, pepper, (a little sugar and sesame oil) and starch, turn them from time to time, steam them on a tray for two hours, preferably 30 minutes, or even steam them in a pressure cooker until they are soft and tasty.

This cooking method is simple and "smart" and does not require cooking time. Try it and introduce it to everyone if it tastes good.

Sufu chicken wings

After eating the bean curd with soy sauce, I saved a bottle full of rotten milk. Make instant-boiled mutton seasoning. Look at the weather It's too early to cook the whole hotpot. Make a fermented bean curd chicken wing, recycle it, and change the taste.

Ingredients: chicken wings. Separate the big arm from the small arm. Cut onion, ginger and garlic into large pieces. Sugar, cooking wine. Rotten milk.

Exercise:

1. Put the oil in the wok, heat it slightly, and fry the chicken wings until the skin is tight, and there is no blood oozing out.

2. Add a little more oil to the original pot, add onion, ginger and garlic after it is slightly hot. Add cooking wine, sugar and fermented milk after fragrance.

3. After the juice is wide open, add the chicken wings and add water until it is equal to the chicken wings. Stew over high fire and collect the soup until it is almost dry.

Note: What is the right amount of fermented milk? It is best to make a pot of chicken wings without salt. Without fermented milk, it can be used even if it is mashed. Pay attention to stirring the soup when it is almost dry, and don't let it burn to the bottom of the pot.

Chicken wings with tomato sauce

Ingredients: chicken wings in the middle, tomato sauce (delicious? , delicious), garlic, aniseed, oil

The practice is simple:

1, put more cooking oil, and put garlic and aniseed when it is not hot.

2. After the oil is hot, add the chicken wings and stir fry. You can put soy sauce when your skin becomes discolored. Stir fry for no more than half a minute. Add ketchup to add more flavor. Stir fry for no more than half a minute.

3, water, you can eat without chicken wings, collect juice on the fire, and you can eat soup without it. Remember, you don't need salt

Roast chicken wings

material

Five chicken wings

condiment

1 tbsp wine, 1 tbsp sand tea sauce, 4 tbsp Lee Kum Kee honey barbecue sauce, 5 tbsp water, 1 tbsp soy sauce, and half a tbsp sugar.

The way of doing things

1. Wash the chicken wings, drain the water, and poke holes in the thick meat layer of the wings with a fork.

2. Mix all the seasonings well, add chicken wings to marinate 1 hour, and then put them on the grill for 20 minutes.

3. Brush the seasoning repeatedly in the middle to help color and taste, and then take it off when it is cooked.

Key tips

The meat of the wing root is dry, so you can only buy the first two pieces, which is more expensive. If it's a roasted wing root, it's best to stick holes to help it taste and cook quickly.

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