How to make dry pot spicy chicken wings

Many people have eaten chicken wings, and there are many ways to eat them. Chicken wings are also widely used in cooking. Chicken wings can not only be braised, but also used in dry pot preparation, which tastes better. Dry pot spicy chicken wings is a spicy food and the process is relatively complicated. So, how to make dry pot spicy chicken wings?

1. Wash the chicken wings and make a few cuts on the surface with a knife, then add cooking wine, salt, soy sauce, scallion segments and ginger slices and marinate for 30 minutes. Take out the scallion segments and ginger slices, then sprinkle a thin layer of dry flour on them and mix well. Note that only a little bit of flour is needed. Heat the wok and add enough oil to almost cover the chicken wings. When the oil is very hot (you can see it smoking), put the chicken wings in and fry until the surface of the chicken wings is slightly golden and has shrunk, remove the chicken wings and set aside for later use. Leave a little oil in the wok and heat it to 50% hot. Add dried chili segments, Sichuan peppercorns, onion segments, and garlic slices until fragrant. Immediately add the chicken wings, stir-fry quickly and serve.

2. Wash the chicken wings and make a few cuts on the surface with a knife, then add cooking wine, salt, scallion segments and ginger slices and marinate for 30 minutes. Take out the scallion segments and ginger slices, then sprinkle a thin layer of dry flour on them and mix well. Note that only a little bit of flour is needed. Heat the wok and add enough oil to almost cover the chicken wings. Heat the oil to 80% hot and put the chicken wings in to fry. When you see the surface change color, turn to low heat, cover the pot, simmer for about 2-3 minutes, then open the lid and fry over high heat. Remove the fried chicken wings from the pan and set aside. Leave a little oil in the wok, heat it to 50% hot, add dried chili segments, Sichuan peppercorns, onion segments, and garlic slices, and fry until fragrant. Add chicken wings, stir-fry evenly and serve.

3. Wash the chicken wings and soak them in water for half an hour to remove the blood. Score the surface with a knife to facilitate marinating. Add minced ginger and garlic, a little salt, and a little white wine or cooking wine and marinate for half an hour. Peel the potatoes, cut them into thin slices vertically, and then divide them in half into nearly semicircular shapes. Fry the chicken wings in a frying pan on low heat, cover the pot for five minutes on the front and five minutes on the reverse (similar to the crispy salt-fried chicken wings in this album). Take out the chicken wings. There is still a little good chicken fat in the pan. Add potato slices and bacon segments and simmer on low heat for a few minutes until almost cooked. Take out and set aside. Add Pixian bean paste to the pot, stir-fry until red oil comes out, add chopped ginger, garlic and dried chili segments and stir-fry until fragrant, add a little sugar, add chicken wings and stir-fry until evenly colored, then add potatoes and bacon and stir-fry until evenly colored. Change to a casserole pot and simmer over low heat until slightly charred, then sprinkle with chopped green pepper.