How to make spicy chicken wing tips, how to make spicy chicken wing tips Spicy chicken wing tips hom

The tip of the spicy chicken wings is simple to make, golden in color, spicy in taste, fragrant on the lips and teeth, and has a long aftertaste.

Spicy chicken wing tips.

Preparation of spicy chicken wing tips:

1. Wash the tips of the chicken wings (if you are afraid of the taste, you can also scratch some knife edges on the chicken wings); Put the washed chicken wings in a pot, blanch them, add cooking wine and ginger slices, cook the chicken wings until fragrant, and drain the water.

Wash the tips of the wings.

Blanch. Drain from water.

2. Chop the red pepper and garlic.

Chop the red pepper and garlic.

3. After the pot is heated, pour in an appropriate amount of oil, and after the oil is hot, add pepper, chili, garlic, an appropriate amount of salt, and stir-fry to bring out the fragrance; Pour in the blanched chicken wings and stir-fry; Since there are few chili peppers, add some of the previous chili seasoning (if you like spicy food, you can put more chili peppers before).

Add Sichuan pepper, chili pepper, garlic, appropriate amount of salt, and stir-fry until fragrant.

Pour in the blanched chicken wings and stir-fry;

Add some of the previous chili seasoning.

4. Stir-fry the chicken wings evenly; Add the lid of the pot and slowly fry the chicken wings over low heat, and after the chicken wings are cooked, add an appropriate amount of salt and monosodium glutamate, stir-fry evenly and then you can get out of the pot!

Stir-fry the chicken wings to combine.

Add a lid and slowly stir-fry the chicken wings over low heat to taste.

Stir-fry well. 5. Remove from the pot and arrange on the plate.

1. Ingredients: 500 grams of chicken wing tips.

2. Excipients: a package of marinade, 10 grams of rock sugar, 50 grams of white sesame seeds, one garlic, two drops of dark soy sauce, 3 grams of ginger, 50 grams of rapeseed oil, 50 ml of cooking wine, 100 grams of dried chili pepper, 5 grams of white pepper, 10 grams of Sichuan pepper.

3. Method: 1) Frozen chicken wing tips need to be thawed, if you buy fresh, you can ignore this step.

2) The main thing is to remove blood and water. Wash the tips of the thawed chicken wings, then put in cold water, add ginger slices and cooking wine, and heat until the water boils. (Ignore the two eggs.)

3) About ten minutes, as long as you see the accumulation of floating objects on the water surface, immediately remove and wash, the tip of the chicken wings ** is more delicate, so it should not be cooked for too long.

4) After washing, add soy sauce, minced ginger and cooking wine, if you are not particularly concerned, you can leave cooking wine unfused.

5) Marinate for about 5 minutes.

6) After marinating, you can leave it alone and continue to prepare the marinade.

7) Put the marinade in the pot. Bring to a boil, and the tips of the wings are marinated.

8) After the tips of the chicken wings are marinated, rinse them with water, and then put them in the pot, after which you can add a drop appropriately, straw mushroom soy sauce, don't add too much at a time, otherwise it will be black.

9) Boil for 30 minutes, at this time, the tips of the chicken wings can be placed directly in the mouth to separate the flesh and bones. Hurry up and take it out, if you want to eat it now, you can eat some first.

10) If you want to continue your taste experience, prepare for the next steps.

11) Rapeseed oil in the pot, (warm reminder, please make sure that the pot is dried before putting oil, otherwise prepare the lid to block the face), when the oil is not very hot, you can put rock sugar, minced ginger, diced garlic (it is best to dice, too small, easy to fry, you can also not cut it) Sichuan pepper, dried chili, chili noodles, white sesame seeds.

12) When the fragrance comes out, put in the marinated chicken wing tips, at this time, if you feel that the color is not enough, you can put more soy sauce, and if the taste is not enough, you can put some more salt.

13) Stir-fry and remove from the pan.

This dish of spicy wings is especially delicious, numb and spicy, and super delicious!

Ingredients: Wing tips: 400 grams.

20 grams of Sichuan peppercorns.

2 tablespoons cooking wine.

1 scoop of dark soy sauce.

Light soy sauce 1 scoop.

Ginger 1 small piece.

Star anise: 2 pcs.

A handful of dried chili peppers.

Salt a pinch of tangerine peel 1 slice.

2 bay leaves.

Pixian bean break sauce 1 tablespoon.

The practice of spicy wing tips.

Wingtips in a pot under cold water add ginger, cooking wine, and cook.

Pour oil into <> pot and add garlic, ginger, star anise, bay leaves, tangerine peel (because there is no tangerine peel, I use orange peel), Sichuan pepper, and bean paste and stir-fry evenly.

Add the tips of the wings and stir-fry evenly, add light soy sauce, dark soy sauce, salt, dried chili, stir-fry for one minute to dry the soup.

The finished product is like this, spicy and spicy, if you can't eat spicy, you can put less.

Chop the chicken wings into two pieces. (You can also do it whole, chopping it is easier to absorb the flavor).

Put cold water in a pot and bring the chicken wings to a boil over high heat.

After blanching, the chicken wings are washed off from the foam, and the ginger, light soy sauce, sugar, cooking wine and chili powder are added to marinate for more than 1 hour.

Dip the marinated chicken wings in flour (starch) to coat the chicken wings in a thin layer of flour.

Place the powdered chicken wings in the frying basket of the air fryer and fry at 180 degrees for 8 minutes.

When frying the chicken wings, cut the dried chili into pieces and soak them in water. (The chili pepper is soaked in water so that it is not easy to fry black after being put into the pot).

After the chicken wings have been fried for 8 minutes, take them out and turn them over, put them into the fryer and continue to fry for 8 minutes.

Remove the fried chicken wings and set aside.

Drain the pepper segments.

Put an appropriate amount of oil in the pot and fry with pepper until fragrant. (The amount of oil is slightly less than when stir-frying).

Add chili peppers and stir-fry to make them spicy.

Add the fried chicken wings and stir-fry well.

Add salt to taste. (If the chicken wings have been marinated salty enough, this step can be omitted).

Stir-fry evenly and remove from the pan. (Stir-fry over medium-high heat, not too long, to ensure the crispiness of the chicken wings) [1].

Tips] If you don't like spicy food, you can omit the spicy stir-fry process and fry the original chicken wings directly. After the chicken wings are floured, the oil oozing during the frying process will be absorbed by the flour, and the skin will be crispier.

The middle of the wing is the best, if you use the whole wing, you should separate the wing root, the middle of the wing, and the tip of the wing). Blanch the chicken wings with water. Burn respect.

Seasoning: ginger slices, green onions, dried chilies, Sichuan peppercorns, star anise, and garlic.

1.Cook the net chicken wings in water. (After boiling, simmer slowly, add green onions, ginger, peppercorns, a little salt, a few sharp peppers, and a few sea rice.) ）

2.Remove the stewed chicken wings and control dry.

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

4.After the oil is hot, cook the chicken wings until golden brown, pour the sauce evenly, add a little water as appropriate, and simmer for about 5 minutes (subject to flavor).

5.Thicken the starch with water and add a little coriander before removing from the pan.

II. 1Break all the seasonings (except green onions), put them in a seasoning bag, put one or two white sugar in the oil pan, and fry until the sugar melts - bubbles - the foam fades - the sugar turns golden brown, then add the washed chicken wings. Stir-fry over medium heat until each chicken wing is a nice golden brown.

2.Add some hot water, (never put cold water, because the meat that has been heated will shrink when it is suddenly cold, and it will not be easy to cook and not easy to taste). The amount of water is enough to submerge the wings.

3.Add the seasoning bag, sliced green onions, a teaspoon of soy sauce, and a spoonful of salt. (You don't need to put too much soy sauce, because the fried sugar color is enough to be cautious, and too much soy sauce will cover the flavor of the chicken wings themselves).

4.Stew the chicken wings over medium heat, and when the soup becomes smaller, change to high heat to thicken the juice, whichever is not dry.