Pineapple Chicken Wings

Method

1. 01

   Step 1

   Wash the chicken wings and make two cuts on each side (this step helps the chicken wings cook through and absorb the flavors).

   

2. 02

   Step 2

   Cut the pineapple flesh into slices about the size of chicken wings, approximately six or seven millimeters thick. Soak the slices in lightly salted water. Slice the scallions and ginger.

   

3. 03

   Step 3

   Place the chicken wings in a bowl, add Maggi seasoning, cooking wine, and salt, mix well, and marinate in the refrigerator for 10 minutes. (Salt is for a base flavor of the chicken wings, cooking wine removes some of the fishy smell, and Maggi seasoning is mainly for coloring during frying.)

   

4. 04

   Step 4

   Heat a wok over high heat, add plenty of oil (meaning a lot of oil, with a wide surface area), and when it reaches about 60-70% of its maximum temperature, add the chicken wings.

   

5. 05

   Step 5

   Gently stir with a spoon to ensure even heating. Fry until reddish, then remove and drain excess oil. This step helps the chicken wings' skin tighten and brown quickly.

   

6. 06

   Step 6

   Leave some oil in the pan, heat it up, add scallions and ginger, and stir-fry until fragrant.

   

7. 07

   Step 7

   Add garlic chili sauce and Thai chicken sauce, stir-fry until fragrant.

   

8. 08

   Step 8

   Add cooking wine, 250 water, Maggi seasoning, salt, and pepper.

   

9. 09

   Step 9

   Add the pineapple slices to the chicken wings and stir a few times.

   

10. 10

    Step 10

    Bring the water to a boil over high heat, then cover and reduce to a simmer. Simmer the chicken wings until cooked through, about 15 minutes. Shake the pot occasionally during simmering to prevent sticking.

    

11. 11

    Step 11

    Plate after cooking