Three-juice chicken wings
By VicentaLakin
When it comes to chicken wings, very few people don't like it. From the classic red roasted chicken wings to the chicken wings that kill people's appetite for a second, it's not boring how they eat. I'll make a three-juice chicken wings today! Why are they called three-juice chicken wings? Three kinds of sauce were used: Korean pepper sauce, pelican oil, tomato sauce。
Recipe Recommendations
- chicken wings of 8
- cooking wine 10 grams
- soy sauce 10 grams
- salt 3 grams
- pepper 3 grams
- oyster sauce 10 grams
- Korean hot sauce 10 grams
- ketchup 15 grams
- chicken powder 1 gram
- sugar 5 grams
- onion 2 pieces
- Jiang 4 tablets
- vegetable oil 20ml
- water 600ML
- salty and fresh
- braised
- an hour
- simple
Steps for Three-juice chicken wings
1
Put the wings in 10 minutes of bleeding
2
Leaching of dry moisture with pickled spices: wine, raw smoke, salt 1 g, pepper powder and ginger chips, onion crumbing
3
I'm going to put it in a conservatory bag and put it in a freezer for over 30 minutes
4
That's three juices: Korean chili, pelican oil, ketchup
5
THREE-JUICE FORMULATIONS: 10 GRAMS OF SPICY SAUCE, 10 GRAMS OF KETCHUP, 15 GRAMS OF KETCHUP, 2 GRAMS OF SALT, 5 GRAMS OF SUGAR, AND 1 GRAMS OF CHICKEN POWDER, WITH APPROPRIATE CLEAN WATER RECONCILIATION (WITH WATER CONTAINED IN 600 ML)
6
ADD 20 ML SALAD OIL TO THE AUTOMATIC COOKING PAN
7
Put in the chicken wings made early
8
Inverted three juicies
9
Add a proper amount of water
10
Smash it evenly with a shovel
11
Add a lid, start the switch button, select the pheasant program, automatically execute the cooking program, default 30 minutes
12
It's over. You can mix it up and get out of the pan. Onions. HanaThree-juice chicken wings Make Tips
One, the ratio of three juices, i.e. Korean spicy sauce, pelican oil, ketchup, adjusted to their home tastes, is sour and spicy that if you like spicy, you can increase the amount of spicy sauce, and my family likes sweetness, so I added a little sugar, and I don't like sweets without sugar. 2. The water used to melt the sauce, contained in the total quantity of water。