Sunyaki chicken wings
Teryaki chicken wings are something I have always wanted to make, but every time I go to the supermarket, I forget to buy honey and keep procrastinating... After a year, sweating... A while ago, I saw many people making this dish, so I couldn't help but buy a bottle of honey from the supermarket. Before cooking, I did my homework, carefully studied everyone's diaries, and chose a formula for the Yoyaki juice that was said to be the "best ratio". It was really delicious after trying it. The fragrant sauce was wrapped on the chicken wings. After eating the meat, I still wanted to bite the bones, and after chewing the bones, I still wanted to let my fingers. Haha. The remaining soup is also first-class when used for bibimbap
Recipe Recommendations
- chicken wings the 12
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- oil appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- honey appropriate amount
- salty and sweet
- burn
- half an hour
- ordinary
Steps for Sunyaki chicken wings
1
Wash the chicken wings and make several cuts on both sides with a knife.
2
Marinate with salt and black pepper until flavor.
3
Heat pan, do not put oil, fried chicken wings (to use a spatula pressure, fried skin a little bit).
4
Prepare ginger slices and minced garlic at this time.
5
Mix the ariyaki juice according to the proportion, add appropriate amount of warm water and mix well.
6
Heat the pan and saute the ginger and garlic until fragrant.
7
Add chicken wings and stir fry.
8
Pour in the teryaki sauce, add water to cover the chicken nuggets, and simmer for 20 minutes on low heat.
9
Prepare chopped green onion.
10
When the water is drying quickly, turn to high heat, stir fry constantly, and sprinkle with chopped green onion.Sunyaki chicken wings Make Tips
1. I use the amount of the ariyaki sauce from the spoon I eat, which is 2 spoonfuls of light soy sauce and the other spoonful. 2. Stir constantly when the water is drying quickly to allow the sauce to evenly wrap the chicken wings.