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How to make delicious beer chicken wings?
Drinking a moderate amount of beer is beneficial to the body, with diuretic, digestive, and liver-protective effects. It is also very effective in treating coronary heart disease, diabetes, constipation, and other conditions. Using beer to make food can remove odors and enhance flavor. Beer chicken wings are a very delicious dish, and here is the method for making beer chicken wings.
Method one
Ingredients: 8 chicken mid-wings, half a bottle of beer
Ingredients: 2 tablespoons of light soy sauce, several slices of ginger, 1 tablespoon of sugar, a small amount of salt, a small amount of pepper
Methods:
1. Clean the chicken mid-wings, drain the water, mix with a small amount of salt and pepper, and slice the ginger
2. Heat the oil, only a little is needed, and add ginger slices to flavor
3. Fry the chicken wings over low heat
4. Continue to fry over low heat after flipping the sides
5. Add half a bottle of beer
6. Add about 2 tablespoons of light soy sauce
7. Add 1 tablespoon of sugar, bring to a boil over high heat, then turn to medium heat and cook for 15 minutes, then turn to high heat and open the lid to thicken the sauce
8. When the sauce is very thick, it can be served on a plate.
Method two
Main ingredients: 12 chicken wings, 330ml beer;
Seasonings: 20g peanut oil, 5g salt, 15g rock sugar, half a scallion, 2 slices of ginger, 1 star anise, 3 dried chili peppers, 5g cooking wine, 15g light soy sauce, 5g dark soy sauce, 2 bay leaves;
Methods:
1. Make two incisions on the surface of the chicken wings, then put them in the pot with cold water, add ginger slices and cooking wine to scald out the blood
2. After blanching the chicken wings, rinse them clean with warm water and drain the moisture
3. Prepare the seasonings, pour an appropriate amount of peanut oil into a flat-bottomed pot, heat the oil, then add the chicken wings that have been drained of water, and fry over medium heat until both sides are golden brown
4. After the chicken wings are fried, drain the excess oil from the bottom of the pot, then add a can of beer, 5g of dark soy sauce, 15g of light soy sauce, and salt
5. Wrap Sichuan pepper, star anise, bay leaves, and scallion slices in cheesecloth, and put them in the pot with dried chili peppers and ginger slices, cover the lid, bring to a boil over high heat, then turn to medium-low heat and cook for 15 minutes
6. After 6.15 minutes, remove the seasoning packet and spices, add rock sugar, and bring to a boil, then turn to high heat to start thickening the sauce
7. After the sauce is thickened, turn off the heat, dish out, and enjoy.
