How to make delicious chicken wingtips A home cooked recipe for delicious chicken wingtips

Material. 1 kg of frozen chicken wingtips, 8 garlic finesses, 1 large piece of ginger (chopped).

Method. 1. Wash the thawed chicken wingtips, put them in a sieve and rinse them with boiling water (to remove snow and chicken smell).

2. Then rinse with cold water for 1 minute. This allows the wingtips to cool down quickly, making the skin and flesh more refreshing.

3. Stir-fry ginger and garlic granules in hot oil in a pot, add chicken wingtips and stir-fry well (friends who love spicy food can add finger pepper to fry together).

4. When the surface of the chicken wings is slightly golden, stir-fry a little white wine and dark soy sauce, and pour in half a bottle of conpoy and abalone juice to mix well.

5. Add boiling water (not past the tip of the chicken wings), simmer for 5 minutes after boiling, turn to low heat and simmer for more than 10 minutes, then turn off the heat.

6. Then let the chicken wingtips simmer in the pot for about 2 hours, and heat them before eating.

Soy sauce chicken wingtips.

Ingredients: Chicken wingtips: 200g

Seasoning: Salt: to taste.

Rock sugar: to taste.

Light soy sauce: to taste.

Dark soy sauce: To taste.

Cooking wine: to taste.

Dried chili peppers: 1 pc.

Star anise: 1 pc.

Sichuan pepper: 10 grains.

Garlic: 2 cloves

Detailed instructions. 1. Wash the tips of the chicken wings and drain the water.

2. Heat oil in a hot pan, add garlic, dried chili, star anise, and Sichuan pepper and stir-fry until fragrant. Add the chicken wingtips and stir-fry for a while, then add the water that has not covered the chicken wingtips, light soy sauce, dark soy sauce, cooking wine, rock sugar, cover the pot and simmer over medium heat until the juice is thick.

Pickled pepper chicken wingtips.

Ingredients: Chicken wingtips: 200g

Seasoning: Salt: to taste.

Pickled pepper: 1 bottle.

White vinegar: to taste.

Star anise: 1 pc.

Sichuan pepper: 10 grains.

Ginger: 1 small piece.

Chives: 2 sprigs.

Cooking wine: to taste.

Detailed instructions. 1. Put an appropriate amount of water in the pot, roll up the chives and put them in, add salt, star anise, Sichuan pepper, ginger and cooking wine to boil. After the water is boiling, add the chicken wingtips, wait for the water to boil again, reduce the heat and cook for 15 minutes.

2. Scoop up the tips of the boiled chicken wings, soak it in cold water and let it cool quickly, then remove and drain the water.

3. Put the drained chicken wingtips into a container and pour in the whole bottle of pickled pepper water. Put the container in the refrigerator and soak it for half a day, then take it out and use it.

Pickled pepper water itself has a salty taste, so marinating chicken wingtips with pickled pepper water is enough to taste.

Salt-baked chicken wingtips.

Ingredients: Chicken wingtips: 200g

Seasoning: Salt: to taste.

Sesame oil: to taste.

Sand ginger powder: to taste.

Detailed instructions. 1. After washing and draining the chicken wingtips, mix well with salt and marinate for 2 hours.

2. Spread the chicken wingtips on the steaming drawer, and start steaming with cold water. Bring the water to a boil and steam over high heat for 10 minutes.

3. Put the steamed chicken wingtips in cold water to cool quickly, and drain the water. Put it on a plate, add sesame oil and sand ginger powder and mix well.

The hot wingtips are cooled quickly in cold water, which makes the wingtips plump and crispy.

Braised chicken wings

Material. 500 grams of chicken wing tips and 2000 grams of brine.

First, the method:

1. Thaw the tip of the chicken wings at room temperature, clean it with cold water, and remove it when it is broken in boiling water, and drain the water for later use.

2. A jar of homemade brine, see below for the method of making brine.

3. Pour brine into the pot, bring to a boil over high heat and add the tips of the wings.

4. Cover the lid, boil until boiling again, turn to low heat, and simmer for 30 minutes.

5. When opening the lid, observe that if the chicken wings are evenly colored and can be easily pierced with chopsticks, it means that the marinade is ready, and the heat can be turned off at this time.

6. Cover the lid and let the chicken wings soak in the brine for another 15-20 minutes, then clip them out with chopsticks.

Second, the production of red brine:

Ingredients: 5 grams of star anise, 3 grams of cinnamon, 3 5 grams of cumin, 2 grams of licorice, 2 grams of Sannai, 1-3 grams of gando, 4 grams of Sichuan pepper, 2 grams of sand kernels, 1 gram of grass cardamom, 3 grams of grass fruit, 1-3 grams of cloves, 5 grams of red yeast powder, 10 grams of red pepper powder, 5 dried peppers (not fried), 20 grams of ginger, 30 grams of green onions, 100 grams of Shao wine, 70-100 grams of rock sugar, 100 grams of water, 5 grams of chicken essence, 5 grams of salt, 2500 grams of broth, 25 grams of salad oil, 1 teaspoon of dark soy sauce (about 2 grams), 1 gauze bag.

Method.

1. Put all the spices into a loose gauze bag and tie the bag tightly with a string, wash the ginger and pat it, and wash the green onion and the roots.

2. Put the rock sugar and oil into the pot together, fry it over low heat until it is dark red, mix it with 100 grams of boiling water and stir well, it will become a sugar color.

3. Put the pot on the fire and pour it into a high pot, put in the ginger and shallots, add refined salt, monosodium glutamate and sugar, then put in the spice bag, change to low heat after boiling, and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

1.Wash the chicken wings, put a little honey, light soy sauce and salt two hours in advance (it is better if marinated overnight); Wash the peppers and cut them into rings, and cut the small red peppers into sections with scissors (I didn't put so many peppers, only put less than half).

2.Put oil in the pot and heat it, put the tips of the wings in the pot, fry it over low heat until golden brown, take it out to control the oil after frying, put the pepper rings in the pot and fry it, and take it out.

3.Leave the bottom oil in the pot, add the peppercorns to fry the fragrance, then put the green onion and ginger shreds and stir-fry, and finally put in the chili pepper and stir-fry a few times.

4.Add the fried chicken wings and peppers and stir-fry evenly, and remove from the pan.

Marinate with salt baking powder, put a little oil in the casserole, fry the marinated chicken wings on both sides, put in ginger slices, put a little water, cover the pot and bake, and the water can be dried.

Chicken tips are both simple and delicious, as long as you add one more thing, the chicken tips are tender and flavorful.

You can make fried chicken tips, and the specific method is as follows:

1. Ingredients: an appropriate amount of fried powder, 8 tablespoons of brine, 10 tablespoons of water, a quarter of an onion, 300g of chicken tips, a spoonful of cumin, one-third of a spoon of sugar, half a spoon of pepper, two spoons of chili oil, an appropriate amount of cooked white sesame seeds, five slices of ginger, and half a spoon of spicy fresh.

2. Soak the chicken tip in 5 salted water for 15 minutes, wash it, pour it into the pot, add water, marinade, onion and ginger slices and cook for 10 minutes, turn off the heat and simmer.

3. At the same time, prepare a little onion diced, dry seasoning (cumin powder, spicy fresh, sugar, pepper, cooked white sesame seeds) and mix well for later use; Add water to the fried powder and mix evenly, and it is in a semi-flowing state.

4. Pick out the chicken tip from the marinade, evenly wrap it with fried powder and fry it in the oil pan until golden brown, keep the taste crispy and fry it again.

5. Add diced onions to another oil pan and fry them to bring out the fragrance, add the fried wing tips, mix dry seasonings and chili oil and stir evenly to get out of the pan.

Ingredients: Chicken wing tips 300g

Excipients 1 egg, appropriate amount of starch, appropriate amount of salt, appropriate amount of cumin powderStep 1Wash the tips of the wings.

2.Beat in the eggs and add salt, starch and cumin powder.

3.Grasp well and marinate for half an hour.

4.Pour oil into a pan, boil until 60% hot, and pour in the tips of the chicken wings.

5.Fry until golden brown.

6.Drain the oil.

1.Wash the tips of the wings.

2.Beat in the eggs and add salt, starch and cumin powder.

3.Grasp well and marinate for half an hour.

4.Pour oil into a pan, boil until 60% hot, and pour in the tips of the chicken wings.

5.Fry until golden brown.

6.Drain the oil.

Chicken wing preparation:

1.Cut the chicken wings diagonally into three knives on each top for easy flavoring. Blanch and remove from dry for later use.

2.Fry the chicken wings in oil and lightly brown on both sides.

3.Pour out all the oil, dip a little oil in the pot, put in the green onion and ginger star anise, and stir-fry over low heat to bring out the fragrance.

4.Pour in the light soy sauce and dark soy sauce one to one, and pour it along the edge of the pot to remove the sauce flavor of soy sauce. Add rice wine and rock sugar.

5.After boiling over high heat, add the chicken wings, the soup should be flush with the chicken wings, and add rice wine if it is not enough.

6.The whole process is on fire, and the chicken wings are flipped from time to time. until the soup is rich. Add some monosodium glutamate to enhance the flavor and it can be cooked.

Tips: 1. Tips for frying chicken wings without sticking: Heat oil in a pot, pour out the oil, put the cold oil again, put the chicken wings in three or four hot, look at the edge of the slightly yellow and shake the pan, turn over with chopsticks, and fry until the cold noodles are slightly yellow).

2. The braised sauce must be boiled over high heat, so that the taste is better. Just put rice wine, not water. Taste the taste and put a little salt to make it a little lighter than your own taste. It's just right after the juice is collected.

3. Because rice wine is used, it is refreshing and delicious, and there is a faint aroma of wine.

Very good dish to try and make yourself at home, super.

Cumin chicken wing method:

1.Wash the chicken wings and use the tip of a knife to cut about 2 cm (depth and chicken) to allow them to absorb the flavor and cook quickly.

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

3.Chop the ginger and chopped coriander, add the chicken wings and mix well.

4.Flip the chicken wings every 10 minutes or so to make sure both sides are fully flavored.

5.Pour the oil into the pot and heat it, stir-fry the ginger and garlic until fragrant, then pick it up and throw it away.

6.Reduce the heat and slowly fry the chicken wings in a pan until golden brown, flip the other side and fry until golden brown.

7.Sprinkle in a few drops of wine and cover the pot for a few seconds.

8.Add water and the juice from the marinated chicken wings (submerge the chicken wings halfway), sprinkle with a small amount of chopped coriander and cover. Bring to a boil and simmer.

9.After about 5 minutes, the juice is reduced and served.

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