If you want to make chicken wings with fragrant skin and tender meat, how to cook them?

There are more than 100 varieties of chicken wings, but this method is the most unique. It is a combination of steaming and roasting, and a combination of steaming and roasting. The chicken wings are crispy, the meat is tender, juicy, spicy and delicious.

Chicken wings are grilled, fried, boiled, stewed, marinated, and fried. The first time I made steamed grilled chicken wings. Juicier than grilled chicken wings.

It's not delicious because it's on fire. It is more fragrant than steamed chicken wings, and the skin is crispy and the meat is tender. Simpler than frying, non-greasy, and healthier.

Compared to braised chicken wings, there is no nutrient loss.

Spicy steamed chicken wings, the cooking method makes use of the function of a steaming oven. Steaming can keep the nutrients and moisture of the chicken wings from being lost, and roasting can make the chicken skin crispy, so the steamed chicken wings are particularly delicious. Chicken wings should be evenly sized, fresh, and odorless.

In summer, when the weather is hot, marinated chicken wings should be refrigerated in the refrigerator for at least 3 hours. The chicken wings are spicy and flavorful only when they are steamed and roasted, and even the bones are delicious.

Spicy steamed grilled chicken wings] Ingredients: chicken wings, spicy barbecue. This barbecue sauce already has salt, so you don't need to put any seasoning. Buy chicken wings that are uniform in size, fresh, odorless, natural in color, and do not turn black or yellow.

Defrost the chicken wings at room temperature, soak the thawed chicken wings in clean water for 5 minutes, then wash and remove. Chicken wings can remind you to put them in the refrigerator one night and take them out and wash them directly without waiting for them to thaw.

Pour the washed chicken wings into the barbecue mix, add 2 tablespoons of water, stir well, wrap in plastic wrap and put in the refrigerator for 3 hours to make the chicken wings taste. The chicken wings are unpalatable after a long time, and the steamed chicken wings are not delicious.

Put aluminum foil on the baking sheet, and put the marinated chicken wings evenly into the baking sheet, leaving a gap directly in the chicken wings, not too dense.

Preheat in the steam oven and press the steam function at 180 for 30 minutes. Every steamer is different, with slightly different times and temperatures. Steaming keeps the moisture of the chicken wings from being lost.

Baking makes the skin of the chicken wings crispy. Steaming and grilling can make the chicken wings tender and delicious. One click will make spicy steamed grilled chicken wings.

Tip] The role of steaming is to pour water into the tank so that the oven is not dried out by the water vapor and the water of the chicken wings is not lost, thus keeping the chicken wings fresh and juicy. If you use the baking function, you don't need water in the tank. Place the chicken wings in the barbecue sauce, add water and mix the chicken wings and seasoning well.

If the seasoning does not dissolve without water, the chicken wings will have no taste.

After changing the chicken wings, marinate them in cooking wine, oil, light soy sauce, dark soy sauce, ginger and garlic for half an hour, then fry them in oil until golden brown on both sides, pour in cola and cook for 20 minutes, and finally reduce the juice on high heat.

First of all, the chicken wings are marinated in advance, then they are fried in a pan until golden brown on both sides, and then some egg liquid is added and coated with breadcrumbs, and the taste is very crispy and delicious.

Marinate the chicken wings with salt, sugar, oyster sauce and pepper for three hours, then steam them for 20 minutes, then put them on a pan and fry them in a little oil, the taste is crispy and tender.

First of all, we put the chicken wings into cold water, add cooking wine, green onions, ginger slices, star anise and blanch, then take out and then heat the oil, after the oil is hot, put the chicken wings into the pot and fry until golden brown on both sides, and cook thoroughly.

First of all, the chicken wings should be blanched in the pot first, and then fried in the oil pan, and at the same time, when they are boiled in the pot, some edible salt, green onions, ginger slices, and garlic should be added, so that the taste will be better and more liked by people.

If it is fried chicken wings, it is recommended to do the following: after the chicken wings are washed, take a fork to pierce some small holes on the surface of the chicken wings, it is best to pierce them deeply, after putting in the marinade, hold the chicken wings with your hands and marinate them for a while, and then put them in a fresh-keeping bag and wait for at least an hour. The marinated chicken wings are wrapped in a 1:1 mixture of flour and starch, and finally fried in the pan, so that the fried chicken wings have a crispy flavor.

Puree the salted egg yolk with a spoon, the more delicate the better, and set aside. Use a knife to make two cuts on the surface of the chicken wings, add ginger, garlic, green onions, salt, cooking wine, white pepper, and a small amount of sugar, grasp well. Then mix the salted egg yolk, starch and flour and stick it evenly on top of the chicken wings.

Then soak in water for a second or two before re-coating. The chicken wings that are fried in this way are very crispy.

When marinating chicken wings, be sure to make a few lines on the chicken wings, which will be more flavorful and the chicken wings will be more fragrant.

The delicious, fragrant and tender chicken wings are prepared as follows:

1. Coke chicken wings.

Ingredients: 400g chicken wings, ginger slices, 5g star anise, 500ml cola, light soy sauce, appropriate amount of sugar.

Specific method: 1. Clean the chicken wings thoroughly, absorb the water, add salt, light soy sauce, cooking wine, and corn starch to stir and marinate to taste.

2. Put a little oil in the pan and moisten it, put the chicken wings in the pan and fry until slightly golden brown on both sides.

3. Put a little oil in the pot to stir the ginger slices until the surface is slightly golden, pour the coke in, boil over high heat, change to low heat and boil for 10 minutes to reduce the juice.

2. Cumin chicken wings.

Ingredients: 400g chicken wings, ginger juice, appropriate amount of green onion juice, cumin, chili powder, light soy sauce, salt, chicken powder, pepper, cooking wine, corn starch, appropriate amount of oil.

Specific method: 1. Clean the chicken wings after thawing, and make a word knife on the surface.

2. After the chicken wings absorb the water, add ginger juice, green onion juice and cooking wine and stir fully to the effect of gelatinization, then add seasonings and stir to get gum, then add an appropriate amount of cornstarch and stir evenly, and finally add an appropriate amount of oil and stir evenly for later use.

3. Put a little oil in a frying pan to moisten the pan, place the chicken wings neatly, and slowly fry the millet until golden brown on both sides.

4. Sprinkle with chili powder and cumin powder, and mix well.

3. Beer wings.

Ingredients: 12 chicken wings, 1 can of beer, 1 small piece of ginger, 5ml dark soy sauce, 10ml cooking wine, 2 star anise, 10g rock sugar, 3g salt.

Specific methods: 1. Clean the chicken wings, cut two knives on the surface, pour an appropriate amount of water into the pot, put the chicken wings into the pot after the water boils, then put 10 ml of cooking wine, skim off the foam after boiling, and finally remove the chicken wings for later use.

2. Put Shaomin oil in the pot, after the oil is hot, put the chicken wings in the pot and stir-fry until the two sides are slightly yellow, add dark soy sauce, ginger slices, and star anise to stir-fry until fragrant and colored.

3. Pour the beer into the pot, then pour 100ml of water, 10 grams of rock sugar, and 3 grams of salt to taste.

4. After the heat boils, turn to low heat and simmer for 15 minutes, then turn to high heat to reduce the juice. Keep turning it with a spatula until the surface of the chicken wings is caramelized and the oil is oozing out of the pan.

Fourth, honey chicken wings.

Ingredients: 7 chicken wings (chicken wings are best), 2 cloves of garlic, 3 slices of ginger, 2 tablespoons of cooking wine, a little light soy sauce, 2-3 tablespoons of honey, water starch.

Specific method: 1. Wash the chicken wings with a cutting knife on both sides, prick them a few times with a toothpick, peel and wash the garlic and slice it, and wash and slice the ginger for later use.

2. Put the chopped chicken wings in a bowl, add two spoons of cooking wine, one spoonful of light soy sauce, garlic slices and ginger slices, mix well with chopsticks and marinate for two hours.

3. When the chicken wings are almost fried, pour in the sauce that was marinated before, and add water until the chicken wings are submerged and two spoons of honey.

4. Simmer over medium heat for about 15 minutes, pour in water starch, then drain the soup over high heat, and finally sprinkle with chopped green onions.