Homemade soy sauce chicken wings

Chicken wings are the two wings of the chicken's body. Apart from the chicken legs, chicken wings are the part of the chicken that consumes the most energy. Therefore, the chicken wing meat has a firm and tender texture, and can be better flavored when cooking, and is loved by many children. When most people mention chicken wings, they often think of dishes such as fried chicken wings, cola chicken wings or spicy chicken wings. In fact, sauce-flavored chicken wings also have a rich taste and are especially suitable for people who don’t eat spicy food. Then learn about the homely method of making soy sauce chicken wings. It is also a good choice to make soy sauce chicken wings at home.

Grilled Chicken Wings with Sauce

Ingredients: 6 chicken wings, 2 tablespoons (30 grams) of chopped green onion, 2 tablespoons (30 grams) of chopped ginger, 2 tablespoons (30 grams) of chopped garlic

Seasoning: 1 tablespoon soy sauce (15nl)

1 tsp (5 ml) dark soy sauce 1 tbsp (15 nl) cooking wine 2 tsp (10 ml) honey 1/4 tsp (1 g) salt 2 tbsp (30 ml) barbecue sauce

Method: 1) Wash and drain the chicken wings, and wipe dry with kitchen towel. Put the chicken wings in a container and prick the back of the wings with a fork a few times to make them better flavored. 2) Put light soy sauce, dark soy sauce, cooking wine, honey, salt and chopped green onion, ginger and garlic into a bowl and mix well. Put the chicken wings in and marinate for 30 minutes, or longer. The longer the time, the better the taste. 3) Line a baking tray with tin foil, place the chicken wings on the grill, brush barbecue sauce on both sides of the chicken wings, place them in the middle layer of the preheated oven, and bake at 200 degrees for about 10 minutes. Then take out the chicken wings, brush them with another layer of barbecue sauce, and continue baking for 10 minutes.

Other ways to cook chicken wings

Baked Chicken Wings with Oyster Sauce

Ingredients:

500g chicken wings

Seasoning: 2 slices of ginger, 1 gram of salt

1 tablespoon (15ml) rice wine 2 teaspoons (10ml) soy sauce 1 teaspoon (5g) sugar 3 tablespoons (45ml) vegetable oil 3 tablespoons (45ml) oyster sauce

Method: 1) Wash and drain the chicken wings, put them in a fresh-keeping box, add ginger slices, salt, light soy sauce and rice wine, cover with a lid and marinate for 30 minutes (if it is summer, remember to put them in the refrigerator for marination). 2) Pour vegetable oil, sugar, oyster sauce and chicken wings into the pot in turn (pour the marinade into the pot as well). 3) Cover the pot and press the [Original.Jelly Chicken] button to start the automatic cooking program. 4) When the cooking is finished and you hear a dripping sound, put on heat-insulating gloves, open the pot lid, use a spatula to stir all the ingredients in the pot, put them on a plate, and sprinkle some cooked white sesame seeds.

Coke Ginger Braised Chicken Wings

Ingredients: 500g chicken wings 1 large piece of ginger

Coke 500ml A large sheet of tin foil

Seasoning: 2 tablespoons (30ml) soy sauce

1 tablespoon (15 ml) dark soy sauce 1/4 (1 gram) salt 1/2 teaspoon (3 grams) sugar 2 tablespoons (15 ml) fresh lemon juice

Method: 1) Wash the chicken wings, drain the water, use a fork to poke holes on the front of the chicken wings (the side with goose bumps), and use a knife to lightly cut two holes on the back to facilitate marinating. 2) Put the chicken wings into a container, squeeze in fresh lemon juice, mix well, and marinate for about 5 minutes. Peel the ginger and cut into 1.5mm wide and 5cm long strips for later use. 3) Heat the pan over high heat without pouring any oil, then turn to medium-low heat and put the chicken wings directly in (with the pierced side facing the bottom of the pan and the side cut with the knife facing up). Slowly fry until golden brown. Oil will still overflow from the chicken wings. Turn the chicken wings over and fry until golden brown. Fry all the oil out of the wings. Add the shredded ginger into the pan and fry until fragrant. 4) Pour cola into the pot, then add light soy sauce, dark soy sauce, salt, and sugar and mix well. At this time, because there is no skimming, there will be floating foam on the soup surface. We can skim it directly with a spoon, or we can gently knead the tin foil into a ball and then spread it out to cover the soup surface. 5) Turn to medium-low heat and simmer for 10 minutes, then remove the tin foil and turn to high heat to reduce the sauce.

New Orleans Grilled Chicken Wings

Ingredients: 70g New Orleans roast chicken, 70g water, 2kg chicken wings, 3 tablespoons (45ml) Spanish olive oil, 3 tablespoons (45ml) honey

Method: 1) Pour the roast chicken ingredients into a bowl, add water and mix well. Wash the chicken wings and drain thoroughly. Use a knife to make two cuts on both sides of the chicken wings to make them more flavorful when marinating. 2) Put the chicken wings into a container, pour in the prepared sauce and stir well. 3) Pour in the Spanish olive oil, continue to stir, cover with a lid, and place in the refrigerator to marinate for 24 hours, or 48 hours. 4) Line the baking tray with tin foil and preheat the oven to 220 degrees. Place the chicken wings on the grill and brush them with a thin layer of honey. 5) Place the baking tray on the lowest layer of the oven and the baking rack on the middle layer of the oven and bake for 12 minutes. Put on heat-resistant gloves, move the oven rack to the top of the oven, and bake for 5 minutes.

Braised Chicken Wings

Ingredients: 500g chicken wings, 6 dried mushrooms, 5 black fungus, 2 dried red peppers

A piece of ginger, 3 cloves of garlic, 2 green garlics (called garlic sprouts in the south), 2 tablespoons (30ml) of cooking wine, 2 tablespoons (30ml) of oyster sauce, 2 tablespoons (30ml) of light soy sauce, 1 tablespoon (15ml) of dark soy sauce, 1/2 teaspoon (3g) of salt, 1 teaspoon (5g) of white sugar

Method: 1) Soak dried mushrooms in warm water at about 40 degrees for 1 hour, wash and cut into large pieces for later use. Soak the fungus in cold water for half an hour, remove the stems, wash it, and tear it into small pieces for later use. Use a knife to cut the chicken wings into two parts in the middle, wash and drain. 2) Peel and slice the ginger, pour the chicken wings into a large bowl, add the ginger slices, cooking wine and oyster sauce, stir well, cover with a lid and marinate for 20 minutes. 3) Pour oil into the pan, heat over high heat until 70% hot, add dried red chili peppers, chopped green onions (1 stalk) and crushed garlic cloves, sauté until fragrant, then add chicken wings and ginger slices, and stir-fry continuously with a spatula until the surface of the chicken wings changes color. 4) Add shiitake mushrooms and black fungus, pour clean water to cover the surface of the food, add light soy sauce and dark soy sauce, continue to heat over high heat, and when foam appears on the surface of the soup, skim it off with a spoon. (Or skim off the foam first, then pour in light soy sauce and dark soy sauce) 5) Add sugar, cover with lid, turn to low heat, and simmer for 15 minutes. 6) Open the lid, add salt, stir evenly, turn to high heat to reduce the soup, and turn off the heat when the soup becomes thick. Add the remaining green garlic segments (1 stalk), stir-fry for a few times and serve.