Sauce chicken wings

Overview

Many times when we fry chicken wings, we marinate them with a small amount of seasonings and then fry them in flour. After frying, we pour the sauce, dip them in the sauce, or return the sauce to the pan. This time, we change the method. We season the chicken wings before frying them. You can enjoy them directly after frying. However, if the sauce is stuck on the chicken wings, it will be easy to fry, so we have to test our patience. We should fry slowly and not be impatient.

Tags

• hot dishes
• home cooking
• chicken wings
• corn starch
• cornstarch
• light soy sauce
• liquor
• oyster sauce
• sweet noodle sauce
• zhuhoujiang
• mirin
• pepper

Ingredients

Steps

1. 1 Wash the chicken wings and drain the water. Make a cut between the two bones of the middle wing and make two cuts on the thick part of the lower leg.

   

2. 2 Pour 1 tablespoon of oyster sauce, 1/2 tablespoon of Zhuhou sauce, 1/2 tablespoon of sweet noodle sauce, 1 tablespoon of light soy sauce, 1/2 tablespoon of mirin, 1/2 teaspoon of pepper, and 1 tablespoon of white wine into a large plate of chicken wings.

   

3. 3 Grasp it evenly and massage each piece of chicken wings to make it more flavorful.

   

4. 4 Add 2 tablespoons of cornstarch and 2 tablespoons of cornstarch and mix well.

   

5. 5 Fry in the pan over slow heat.

   

6. 6 Fry, turning occasionally, until golden brown.

   

7. 7 After frying until the color is sufficient, use a meat temperature probe to insert into the thickest part of the meat. If it exceeds 165°F, or no blood or water oozes out after being inserted, it is basically OK. Remove the oil and drain it, and you can enjoy it. Enjoy!