Pan-fried chicken wings

Overview

The chicken wings made this way are so delicious. They are tender and flavourful and fall off the bone easily. You can easily eat a plate of them.

Tags

• snacks
• hot dishes
• home cooking
• meat dishes
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• dinner
• chicken wings
• chili
• ginger
• light soy sauce
• old soy sauce
• oyster sauce
• white sugar
• salt

Ingredients

Steps

1. 1 Soak the chicken wings in clean water for about half an hour, wash them and use kitchen paper to dry the excess water on the surface, then score a few cuts on the front and back of the chicken wings to facilitate the flavor;

2. 2 Wash the ginger and cut into shreds;

3. 3 Pour in the seasonings except chili;

4. 4 Stir evenly and marinate for more than 2 hours to fully absorb the flavor of the chicken wings;

5. 5 Cut the pepper into cubes with a diagonal knife and set aside;

6. 6 Pour a little cooking oil into the pot and heat it up. Wipe off the water on the chicken wings to prevent oil splashing, then place them in the pot and fry them over low heat;

7. 7 Once one side is browned, flip to the other side and continue to fry until browned and discolored;

8. 8 Add an appropriate amount of beer (children can replace it with water, etc.), cover the chicken wings, bring to a boil over high heat, then reduce to medium to low heat and simmer;

9. 9 When the soup in the pot is reduced and the chicken wings are tender, add the green pepper;

10. 10 Turn to high heat and stir-fry to reduce the sauce; if you feel the saltiness is not enough, add an appropriate amount of seasoning before the final sauce is reduced, stir evenly and serve. If you can't eat spicy food, you can leave it out.