Finger-licking cola chicken wings for meat-eaters


Finger-licking cola chicken wings for meat-eaters

The meat-eating beast suddenly craves cola chicken wings, and grumbles that I haven't eaten them for a long time~ I must arrange it immediately! Look at these golden chicken wings, wrapped in bright red and rich sauce, and they are tender and juicy. The sweetness of cola and the aroma of light soy sauce and dark soy sauce blend perfectly, and the aroma is crazy and dazzling! The meat-eating beast eats it very happily, and keeps shouting that this is the most delicious cola chicken wings in the world. The old mother's sense of accomplishment is directly full~ This dish uses cola to stew chicken wings, and boils out a unique sweet fragrance. It is a "tongue harvester" for children, specializing in all kinds of rice residue!

Ingredients

Steps

  1. Prepare ginger slices: Wash the ginger, cut it into thin slices, and place it in a small bowl for later use.
    Prepare ginger slices: Wash the ginger, cut it into thin slices, and place it in a small bowl for later use.
  2. 1. Preliminary processing of chicken wings: put the chicken wings on the chopping board and cut them in the middle with a knife. Put the chicken wings in a basin with water, add appropriate amount of salt and white vinegar, wash them with hands, repeat several times, let the salt and white vinegar fully remove the impurities and fishy smell on the surface of the chicken wings, then rinse them repeatedly with clean water, drain the water and set aside.
    1. Preliminary processing of chicken wings: put the chicken wings on the chopping board and cut them in the middle with a knife. Put the chicken wings in a basin with water, add appropriate amount of salt and white vinegar, wash them with hands, repeat several times, let the salt and white vinegar fully remove the impurities and fishy smell on the surface of the chicken wings, then rinse them repeatedly with clean water, drain the water and set aside.
  3. Blanch the chicken wings: Put cold water in a pot, add the chicken wings, cooking wine, Sichuan peppercorns (if there is no Sichuan peppercorns, you can use green onions instead), and ginger slices, and boil the water over high heat. Remove the chicken wings after they change color, rinse them with clean water to remove the foam on the surface, and drain them for later use.
    Blanch the chicken wings: Put cold water in a pot, add the chicken wings, cooking wine, Sichuan peppercorns (if there is no Sichuan peppercorns, you can use green onions instead), and ginger slices, and boil the water over high heat. Remove the chicken wings after they change color, rinse them with clean water to remove the foam on the surface, and drain them for later use.
  4. Dry the chicken wings: Take kitchen paper and place the chicken wings one by one on the paper. Press and wipe gently to dry the surface moisture to avoid oil splashing during subsequent frying.
    Dry the chicken wings: Take kitchen paper and place the chicken wings one by one on the paper. Press and wipe gently to dry the surface moisture to avoid oil splashing during subsequent frying.
  5. Put a pan or wok on low heat and spray a little oil into the pan (you can also use a brush to apply a thin layer of oil). When the oil is slightly hot, add the chicken wings and fry them slowly over low heat. Turn the chicken wings over from time to time and fry until both sides are golden and fragrant.
    Put a pan or wok on low heat and spray a little oil into the pan (you can also use a brush to apply a thin layer of oil). When the oil is slightly hot, add the chicken wings and fry them slowly over low heat. Turn the chicken wings over from time to time and fry until both sides are golden and fragrant. Put a pan or wok on low heat and spray a little oil into the pan (you can also use a brush to apply a thin layer of oil). When the oil is slightly hot, add the chicken wings and fry them slowly over low heat. Turn the chicken wings over from time to time and fry until both sides are golden and fragrant.
  6. Add the prepared ginger slices and stir-fry over low heat to bring out the ginger aroma, then pour in an appropriate amount of cooking wine. The cooking wine evaporates when heated, stimulating the fusion aroma of chicken wings and ginger. Seasoning and stir-frying: Add two tablespoons of light soy sauce and one tablespoon of dark soy sauce to the pot, turn on medium heat, stir-fry the chicken wings quickly, let the chicken wings be evenly coated with sauce, and then pour in Coca-Cola.
    Add the prepared ginger slices and stir-fry over low heat to bring out the ginger aroma, then pour in an appropriate amount of cooking wine. The cooking wine evaporates when heated, stimulating the fusion aroma of chicken wings and ginger. Seasoning and stir-frying: Add two tablespoons of light soy sauce and one tablespoon of dark soy sauce to the pot, turn on medium heat, stir-fry the chicken wings quickly, let the chicken wings be evenly coated with sauce, and then pour in Coca-Cola. Add the prepared ginger slices and stir-fry over low heat to bring out the ginger aroma, then pour in an appropriate amount of cooking wine. The cooking wine evaporates when heated, stimulating the fusion aroma of chicken wings and ginger. Seasoning and stir-frying: Add two tablespoons of light soy sauce and one tablespoon of dark soy sauce to the pot, turn on medium heat, stir-fry the chicken wings quickly, let the chicken wings be evenly coated with sauce, and then pour in Coca-Cola. Add the prepared ginger slices and stir-fry over low heat to bring out the ginger aroma, then pour in an appropriate amount of cooking wine. The cooking wine evaporates when heated, stimulating the fusion aroma of chicken wings and ginger. Seasoning and stir-frying: Add two tablespoons of light soy sauce and one tablespoon of dark soy sauce to the pot, turn on medium heat, stir-fry the chicken wings quickly, let the chicken wings be evenly coated with sauce, and then pour in Coca-Cola.
  7. Bring to a boil over high heat, then turn to medium-low heat, cover the pot and simmer for about 15 minutes. During this time, you can open the lid to check and use a spatula to stir the chicken wings to make sure they are evenly seasoned. When the sauce becomes thick, turn to high heat to reduce the sauce so that the sauce is tightly wrapped around the chicken wings, then turn off the heat and serve.
    Bring to a boil over high heat, then turn to medium-low heat, cover the pot and simmer for about 15 minutes. During this time, you can open the lid to check and use a spatula to stir the chicken wings to make sure they are evenly seasoned. When the sauce becomes thick, turn to high heat to reduce the sauce so that the sauce is tightly wrapped around the chicken wings, then turn off the heat and serve. Bring to a boil over high heat, then turn to medium-low heat, cover the pot and simmer for about 15 minutes. During this time, you can open the lid to check and use a spatula to stir the chicken wings to make sure they are evenly seasoned. When the sauce becomes thick, turn to high heat to reduce the sauce so that the sauce is tightly wrapped around the chicken wings, then turn off the heat and serve.
Languages
Fingerleckende Cola-Chicken Wings für Fleischesser - Deutsch (German) version
Finger-licking cola chicken wings for meat-eaters - English version
Alitas de pollo con cola para chuparse los dedos para los carnívoros - Española (Spanish) version
Ailes de poulet au cola à s'en lécher les doigts pour les mangeurs de viande - Français (French) version
Sayap ayam cola yang lezat untuk para pecinta daging - Bahasa Indonesia (Indonesian) version
Ali di pollo alla cola da leccarsi le dita per gli amanti della carne - Italiana (Italian) version
肉食家のための指をなめたくなるコーラ入りチキンウィング - 日本語 (Japanese) version
고기를 먹는 사람을 위한 손가락 핥는 콜라 치킨 날개 - 한국인 (Korean) version
ปีกไก่โคล่าเลียนิ้วสำหรับคนกินเนื้อ - แบบไทย (Thai) version
吃肉獸專屬吮指可樂雞中翅 - 香港繁體中文 (Traditional Chinese - Hong Kong) version