1. Wash the wing roots
2. Cut a knife in the middle with a knife, but don't cut it off
3. Add ginger slices, 2 tablespoons of cooking wine, 1 tablespoon of salt and marinate for half an hour
4. In the process of marinating chicken wings, first adjust the sauce. Add three spoons of June fresh special grade soy sauce, one tablespoon of sugar, one tablespoon of salt, one spoon of cooking wine, and some water to make a sauce
5. Stir well and set aside
6. If it is a non-stick pan, just put the chicken wings and fry it. If it is a normal wok, it is best to put oil, otherwise it will stick to the pan.
7. Press the chicken wings with a spatula, and fry them on medium-low heat until they are half cooked and golden on both sides
8. Pour in the adjusted sauce, because there is honey, it is easy to stick to the pot, so keep stirring
9. The sauce is thick and the teriyaki chicken wings are ready
10. Sprinkle a handful of ripe sesame seeds before serving and start eating
Tips:Tips
1. It is not a non-stick pan that you must remember to drain the oil.
2. In the process of collecting the juice, you should not only turn it over, and avoid sticking the pot.
