Crispy Beer Wings

Overview

I have always liked the combination of beer and chicken. Whether it is fried or stewed, I feel that the taste of beer will penetrate into the meat. The chicken is not only softer and more tender, but also has a light malty aroma of beer in the meat. Even if it is cooked in an ordinary way, it will add a bit of color to the chicken.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• autumn recipes
• winter recipes
• fast food
• lunch
• beer
• chicken wing root
• fried powder
• onions
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Dispose of the remaining hair on the skin of the chicken wing roots, clean them and set aside.

   

2. 2 Use a knife to peel off the skin at the base of the bone, and push the meat and skin down along the bone to make it look like a small meat mallet.

   

3. 3 Slice onions and ginger and set aside.

   

4. 4 Put the chicken wing roots into a clean container, add onion and ginger slices, appropriate amount of pepper, star anise, and bay leaves.

   

5. 5 Pour in the beer to cover the chicken wings.

   

6. 6 Put the chicken into the steamer, bring to a boil over high heat, and steam over medium heat for 10 minutes.

   

7. 7 Prepare a small bowl and pour the fried powder into the bowl.

   

8. 8 Remove the wings from the beer and drain.

   

9. 9 Put appropriate amount of oil in a small milk pot and heat it.

   

10. 10 Evenly coat the surface of the wings with fried powder and set aside.

    

11. 11 When the oil is 70% hot, add the wing roots and fry over medium heat until both sides are golden brown.

    

12. 12 Crispy, golden and super delicious!