The most authentic way to make crispy chicken wing root, how to make chicken wing root delicious

Preface. Looking at the golden and crispy chicken wing root, you must think that it is fried, in fact, today's crispy chicken wing root does not use a drop of oil, the same crispy delicious, but it is much healthier than frying it, don't miss it if you like it!

This roasted wing root also has an interesting name - **hammer, isn't it very vivid?

Material. Ingredients: 8 chicken wings;

Excipients: 1 egg, appropriate amount of breadcrumbs, appropriate amount of flour, 6 cloves of garlic, appropriate amount of pepper, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of sugar, appropriate amount of cooking wine.

Crispy chicken wing root.

Ingredients: chicken wings, flour, eggs, breadcrumbs.

Use a knife to cut the fascia in a circle at the thin end of the chicken wing.

Push the chicken along the bone with a knife to the top of the wing.

Make all the chicken wings in turn.

Crush the garlic. Crush the garlic and mix it with cooking wine, light soy sauce, sugar and salt.

Add pepper.

Add the oyster sauce and mix well to make a marinade.

Pour the marinade over the chicken wings.

Grasp well with your hands and marinate for more than 2 hours.

Prepare three small bowls and place them separately: plain flour, egg mixture and breadcrumbs.

Dip the marinated wings in a layer of flour.

Dip in another layer of egg wash.

Finally, coat it with a layer of breadcrumbs.

All the chicken wings are made in turn.

Place the chicken wings on a grid, place in a preheated oven and bake at 210 degrees for about 25 minutes.

When baked, the color is golden brown, and it can be removed when cooked thoroughly.

It's tempting, isn't it? Tips:

It's also a good idea to marinate it with your favorite barbecue sauce!

If you have time, you can marinate overnight, it will be more flavorful, and if you don't have time, you can grab it for a few more minutes to make the chicken wing root flavorful.

The crispy chicken wing root is crispy on the outside and tender on the inside, and the recipe is revealed.

The main ingredient is about 16 chicken wings, cola, and a bucket in a medium barrel for standby.

Auxiliary ingredients: cooking wine, Sichuan pepper, large ingredients, green onion oblique 45* angle cut into 3-5 cm green onion segments, ginger peeled and sliced, garlic peeled and patted flat.

Method 1Wash the wings one by one, drain and set aside.

2.Add an appropriate amount of water to a pot and bring to a boil over high heat.

3.Put an appropriate amount of cooking wine, a small amount of salt, peppercorns, and ingredients.

4.The green onion is cut diagonally at 45* angles into 3-5 cm segments.

5.Peel and slice the ginger, peel and slice the garlic, pat the garlic lightly and flatten it in a pot with boiling water.

6.Cook for about 10 seconds, then add the wings until the water boils.

7.Remove the discolored wings, drain and set aside.

8.On medium heat, add an appropriate amount of oil, add 3-5 slices of ginger when the oil is 50% hot, bring out the fragrance and put it into the wing roots.

9.It is better to evenly coat each wing with oil, put an appropriate amount of salt, cooking wine, oil consumption, and light soy sauce.

10.Stir-fry evenly and add cola (about half a bucket, preferably half of all wings). Simmer over medium heat for 15-20 minutes.

11.If you like spicy friends, you can add red peppers in an appropriate amount according to your taste, and I usually add more Korean hot sauce. Sweet and spicy on the palate. Buy chicken wings on the beauty of the house.

Method 2 Materials.

500g chicken wings, green onion and ginger, salt, soy sauce, cooking wine and water.

Method 1: Wash the chicken wing roots, boil them with water, and skim off the blood foam; Slice the green onion into sections and slice the ginger for later use.

2. Add cooking oil to the pot, add white sugar and fry the sugar.

3. When the sugar in the pan bubbles and turns brown, put the chicken wings in and stir-fry, so that each side of each wing is evenly coated with sugar.

4. Add the chopped green onion and ginger, salt, soy sauce, cooking wine and water, change to low heat after boiling on high heat, and cover the pot.

5. The chicken wings are easy to cook, simmer for 10 minutes on low heat, remove the lid, change to high heat and collect the soup. When the soup is almost finished, be sure to stir-fry constantly and don't let the chicken wings stick to the pan. When the soup is finished, you will find that the chicken wings are bright red and bright, and the color is beautiful, and you will have an appetite when you look at it.

Buy chicken wings on the beauty of the house.

Potato chips and chicken wings are perfectly combined to bake and taste good!

1.About 1 kg of wing roots, rinse well, add ginger and green onions in boiling water, boil together for 3-5 minutes, remove the cold water, drain and set aside.

2.Heat oil in a pan, add rock sugar or sugar, and sauté until caramelized.

3.Pour in the chicken wings and stir-fry and color.

4. Add light soy sauce and dark soy sauce and stir-fry evenly.

5.Pour water over the wing roots, add star anise, bay leaves, cinnamon, dried chili peppers, boil over high heat, simmer over low heat for about 30 minutes, and collect the juice.

Homemade braised flavor.

1.About 1 kg of wing roots, rinse well, add ginger and green onions in boiling water, boil together for 3-5 minutes, remove the cold water, drain and set aside.

2.Heat oil in a pan, add rock sugar or sugar, and sauté until caramelized.

3.Pour in the chicken wings and stir-fry and color.

4. Add light soy sauce and dark soy sauce and stir-fry evenly.

5.Pour water over the wing roots, add star anise, bay leaves, cinnamon, dried chili peppers, boil over high heat, simmer over low heat for about 30 minutes, and collect the juice.

Teriyaki flavor for those who like sweetness.

1.After the chicken wings are washed, cut a knife in the middle, marinate with cooking wine and ginger slices for about 20 minutes.

2.Heat oil in a pan and fry the chicken wings until browned on both sides. When frying, remember to press lightly with a spatula.

3.Light soy sauce, cooking wine, and honey are stirred in a ratio of 2:2:1.

4.After pouring out the oil from the fried chicken wings in a pan, pour in the sauce, pour a little water, add some garlic slices, and simmer over medium-low heat. Keep flipping. Don't use too much water, and pour a little water to make the juice less sticky and make the juice more flavorful.

5.When the soup is thick, it is ready to be cooked. Finally, sprinkle some sesame seeds to garnish.

Deep-fried chicken wings, a children's favorite.

1.Wash the chicken wings and dry them and set aside.

2.Add ginger, cooking wine, salt, light soy sauce, cumin powder, and chili pepper and marinate for about 1 hour.

3.The marinated chicken wings are coated in a layer of flour, then sprayed with a little water, and then coated in a layer of flour. 2. The flour is more crispy.

4.Heat the oil in the pot and try it with chopsticks, if there are small bubbles around the chopsticks, you can change to medium heat.

5.Pour in the chicken wings and fry for 2 minutes on one side before turning gently.

6.After the whole body changes color, turn it frequently, and one side is heated unevenly. The whole thing will be fried for about 15-20 minutes.

7.When it is almost fried, there will be juice coming out, and at this time you can turn off the heat, and it may be old if you fry it again.

8.Then remove and drain the oil, change the heat to high oil, and then add the chicken wings and fry for 30 seconds, then you can remove from the pan.

9.Sprinkle some cumin powder or paprika while it's hot.

4.Add cooking wine, vinegar, soup, light soy sauce, Lao Gan Ma hot sauce, stir-fry to taste. Several seasonings can be adjusted according to the individual's well-adjusted.

Braised chicken wings are a delicious home-cooked dish with tender meat and a salty taste. The adult vegetables are red and shiny, with a thick flavor and thick juice, and are deeply loved by the public.

Braised chicken wings.

Ingredients: Appropriate amount of chicken wings, appropriate amount of potatoes, appropriate amount of shiitake mushrooms.

Production steps: 1. Wash the chicken wings and soak them in water for more than two hours, and change the water in the middle to remove the bloody smell of the chicken.

2. Wash and soak the dried shiitake mushrooms, peel the large potatoes and cut them into hob pieces.

3. Prepare seasonings: onion, ginger slices, dried red pepper, spices, cinnamon, Sichuan pepper, rock sugar, cumin, cumin, black pepper, bay leaves.

4. Put the soaked chicken wings and all the seasonings into the electric pressure cooker, then add salt, cooking wine, light soy sauce, dark soy sauce and oyster sauce and simmer for more than 15 minutes, cover the pot and press the meat button.

5. Remove the chicken wings from the pot and put them on a plate.

6. Pour the chopped potatoes and shiitake mushrooms together with the water in which the shiitake mushrooms are soaked into the pot where the chicken wings are made (there is an oil soup in the pot for making the chicken wings), and simmer.

7. Remove the stewed shiitake mushrooms and potatoes.

Ingredients: 10 chicken wings.

100 grams of flour.

1 egg. A pinch of breadcrumbs.

Crispy fried chicken wings roots.

1.The wings are pickled in advance. Cooking wine, ginger juice, black pepper, salt, five-spice powder. Poke a few holes with a toothpick for easy flavor. Beat the eggs without adding water.

2.Coat the marinated wings with flour, egg mixture, and breadcrumbs in turn.

3.Since it's fried, you have to have a lot of oil! My pot that can burn lobster, poured most of the pot. When the oil has dense small bubbles, it can be fried! Until the color turns yellow, remove the oil. You can also re-fry it!

Tip 1 To determine whether the oil is hot, look at the dense small bubbles, if there is, it is hot.

2 Fry in hot oil! Fry in hot oil! Fry in hot oil! This is the secret of not being greasy. About 10-15 minutes. I fished it out and fried it again! It doesn't taste greasy at all!

1. Braised chicken wings.

One of the most representative practices of chicken wing root is braised chicken wing root, this practice is definitely more inclined to most people, very love to eat, making braised chicken wing root is indeed very popular, first of all, you need to prepare an appropriate amount of fresh chicken wing root to wash it, and then use a knife to cut a few cuts on it, put it in a bowl, sprinkle it with some edible salt and monosodium glutamate, marinate for a while, put a small amount of oil in the pot to heat, and then put the processed chicken wing root into it and stir-fry, and then pour in the braised soy sauce, Cooking wine, light soy sauce and fennel, stir-fry until fragrant and simmer.

2. Roasted chicken wings.

Chicken wing root is also a very popular practice to roast and eat, the taste of chicken wing root made by this method will be more fragrant, but there are some requirements on the method, first of all, prepare an appropriate amount of fresh chicken wing root, soak it in water and clean it, and then use a knife to make a few cuts, sprinkle some seasonings, such as cumin powder, edible salt, monosodium glutamate and pepper, and then wrap it with Xizi, put it in the oven, and roast it at high temperature before eating.

3. Chicken wing root soup.

Chicken wing root is also very delicious and nutritious for soup, first of all, prepare about half a catty of fresh chicken wing root, clean it, after processing it, directly put it into the pot and add water, and then pour in a small amount of green onions, ginger slices, edible salt, monosodium glutamate and a small amount of star anise, directly boil it over high heat, and then change to low heat to cook it slowly, and you can eat it after cooking.