Braised chicken wings with three sauces

Overview

I believe that both adults and children like chicken wings, and there are many ways to eat them, such as grilled, fried, braised, and cola. I am a little tired of eating them. I happened to browse Weibo that day when I saw this recipe. I thought it was very good, so I tried it myself. I didn’t really think it was delicious, so I took a picture to share it with everyone. It’s just that it took me so long to write about it because of my procrastination, ha.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chicken essence
• chicken wings
• cooking wine
• green onions
• korean hot sauce
• oyster sauce
• carrot
• ketchup
• pepper

Ingredients

Steps

1. 1 Clean the chicken wings and debone them first. It’s actually not difficult. Let’s do it step by step. Cut off the small end of the chicken wings with a knife.

   

2. 2 Push down with your thumb, along the bones, to the bottom

   

3. 3 After reaching the bottom, just scrape the connected part with a knife and it can be easily removed. As for the chicken bones, you can keep them and use them when making soup next time. My family will make stock every few days and use them for cooking

   

4. 4 Soak the prepared chicken wings in water for about ten minutes to remove the blood, then drain the water

   

5. 5 Then marinate: add a spoonful of cooking wine, two slices of ginger, a little green onion, and 2g of pepper. 2g of salt and marinate for 15 minutes, which not only enhances the taste but also removes the fishy smell. . .

   

6. 6 The Korean hot sauce I used is usually available in places that sell seasonings

   

7. 7 Prepare three juices: 15g of Korean hot sauce, 15g of oil, 25g of tomato sauce, a little salt, and 1 gram of chicken powder. Of course, this is not a certain ratio. Everyone can prepare this ratio according to their own taste. The resulting juice is sour, sweet, slightly spicy, and has a little oil-consuming umami. . .

   

8. 8 Cut green onions into sections

   

9. 9 Cut carrots into small slices and set aside

   

10. 10 Pour a little oil into the pot and fry the chicken skin side down over low heat until the chicken skin is also oily

    

11. 11 Fry one side for about 5 to 8 minutes, then flip and fry until golden brown. Take it out and set aside. Don't take too long, otherwise it will not be tender

    

12. 12 Add a little oil to the pot, add scallions, ginger and stir-fry until fragrant, then add the freshly cut carrots, not too much, to match the color and nutrition

    

13. 13 Pour in the fried chicken wings

    

14. 14 Turn up the heat and pour in the prepared sauce

    

15. 15 Stir well, the soup does not need to be too dry, the soup should become slightly thicker

    

16. 16 Spread scallions on the bottom of the casserole, and pour two tablespoons of cooking oil to prevent it from sticking to the pan later. This will not only prevent the pan from sticking, but also fully release the aroma of the scallions under the stimulation of the oil and blend into the chicken wings. This is another factor that makes this dish delicious, don’t be lazy

    

17. 17 Pour the chicken wings into the casserole, put it back on the fire, cover it, and cook for five minutes over medium heat. When the oil is firm and the juice is thick, that is, the soup is thick, oily, and fragrant, sprinkle with a little chopped green onion and it's ready to serve

    

18. 18 It's actually quite simple, it's just that I wrote it in more detail and it feels more complicated

    

19. 19 This method of making chicken wings is different from all previous methods of making chicken wings. It’s worth trying