How to make fried chicken wings with rice wine and sauce without oil

Most of the food out there is delicious, but do you know how many harmful things are added to it that are harmful to the human body? Do you know that if you continue to eat it for a long time, you will suffer from various chronic diseases? So, shut your greedy mouth and buy your own groceries and cook some safe food. Now, follow me to learn how to make oil-free fried chicken wings with fermented glutinous rice wine and soy sauce.

1. Soak the chicken wings in clean water for 10 minutes and rinse them with clean water (Hui Xin’s intimate tip 1: Soaking in clean water can remove the greasiness on the surface of the chicken wings)

2. Put the cleaned chicken wings on a plate and poke each wing with a fork a few times. (Tip 2: Poke the chicken wings a few times to make them more flavorful and to help the heat penetrate the wings during frying so they are easier to cook.)

3. Cut ginger into strips, cut green onion into pieces, and mince garlic for later use

4. Spread the chopped ginger, chopped green onion and minced garlic on the chicken wings, add 2 tablespoons of homemade fermented rice wine

5. Add 2 tablespoons of soybean paste

6. Use your hands to mix the chicken wings and sauce evenly, so that the surface of each chicken wing is evenly covered with the sauce, and set aside to marinate for 20 minutes (Hui Xin's intimate tip three: The chicken wings and sauce must be fully mixed to make the flavor more evenly absorbed. The marinating time can be appropriately extended. For office workers, you can marinate it in the morning and put it in the refrigerator in the evening)

7. Put the pan on the fire, heat the bottom of the pan over high heat, put your hand on the top of the pan and feel the heat on your hand (Hui Xin's intimate tip 4: If the bottom of the pan is hot, the chicken wings will not stick to the pan too much, but it can't be too hot either. If it is too hot, the part of the chicken wings that touches the bottom of the pan will burn before it has time to fry until the surface is golden brown)

8. Change the heat to medium-low, place the marinated chicken wings skin side down on the bottom of the pan, and start frying (Hui Xin’s intimate tip 5: The chicken wings must be placed skin down when they are put into the pan)

9. The chicken wings will stick to the pan a little when they are first put into the pan. Do not turn them over and continue frying. Use chopsticks to carefully push the chicken wings during frying (Hui Xin’s intimate tip 6: After putting the chicken wings into the pan, you must wait until the chicken wings can be moved before turning them over. If you are in a hurry to turn them over, the chicken skin will be peeled off, affecting the appearance of the finished product)

10. When the chicken wings can be moved, the side in contact with the bottom of the pan will be fried until the surface is golden brown. At this time, use chopsticks to pick up the chicken wings one by one and fry the other side.

11. Use the same method to fry the other side until golden brown. The chicken wings are cooked.

12. When both sides of the chicken wings are fried to golden brown, pour the seasoning of the marinated chicken wings on the chicken wings.

13. Cover the pot and simmer on low heat for about 2 minutes

14. Open the lid and turn the chicken wings over one by one with chopsticks.

15. Cook until the soup in the pot is almost dry.

After reading the editor’s introduction, are you drooling? This oil-free fried chicken wings with fermented glutinous rice wine and sauce is delicious in color, aroma and taste. If you want to eat it, go and try it yourself. You will definitely succeed.