There are many ways to make delicious home-cooked recipes in the wings, and here are four ways to make them:
Coke Chicken Wings:
Soak the chicken wings in water for more than half an hour to remove the blood.
Wash the chicken wings soaked in blood and drain them.
Chop the green onion, ginger and garlic and set aside.
Put a small amount of oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant.
Add the chicken wings with controlled moisture and fry the chicken wings over low heat.
Introduce a small amount of light soy sauce during the frying process, and do not flip the chicken wings during the frying process.
Fry until one side is golden brown, turn over and fry until the second side is almost the same, add a little sugar.
When it is almost done, pour in the cola and sprinkle with a pinch of salt.
After the fire is boiling, change to low heat and simmer the chicken wings.
Do not flip the chicken wings while simmering.
Simmer until the juice is almost dry.
Roasted chicken wings in sauce:
Soak the chicken wings at room temperature or in cold water, let them thaw and soften thoroughly, wash them, and cut two knives on both sides of the chicken wings.
Prepare a small bowl, add light soy sauce and braised soy sauce, and stir well to make the sauce.
Put water in the pot, add an appropriate amount of cooking wine, ginger slices, and chicken wings, turn on high heat until the water boils, and remove the blood foam after the bubbles overflow. Turn off the heat and scoop up the wings, rinse them under the tap, drain and set aside.
Wash and heat the wok, pour oil into the pan until it smokes, spread the chicken wings evenly into the wok, add the ginger and garlic, and mix gently until the fragrance wafts out.
Turn on low heat and fry until the middle wings are slightly yellow and charred on both sides, and start to simmer in the sauce. Pour the seasoned sauce into the pot, stir quickly to color the chicken wings, and add salt to adjust the saltiness according to personal taste.
Steamed chicken wings with shiitake mushrooms:
Soak dried shiitake mushrooms.
Wash the chicken wings and set aside (preferably rinse with running water for a few minutes).
The chicken wings are sliced diagonally with a knife on both sides to facilitate the flavor.
Spread the seasoning evenly on the surface of the chicken wings and let it sit for about 2 hours.
Rose bean curd chicken wings:
Soak the wings in water for 10 minutes, wash and dry, and make two cuts on the back.
Rose bean curd crushed and pickled. Add minced garlic and mix well and marinate for 2 hours.
With a little oil, simmer and brown the chicken wings on both sides. Mix the marinated bean curd juice with rice wine and warm water and pour it into a pot. Once boiling, reduce the heat, cover the pot and cook for 10 minutes.
Add green and red pepper cubes, shallots, a pinch of salt, light soy sauce, reduce the juice over high heat, and sprinkle with shredded green onions.