Chicken Wings 12 pieces Salt-baked chicken powder 2/3 pack
Salt A little Oil A little
How to make salt-baked chicken wings Illustration of the rice cooker version of salt-baked chicken wings 1

Step 1

Clean the chicken wings, drain the water, and make 2 cuts on the chicken wings. Mix well with a little salt, add salt-baked chicken powder, mix well with your hands, so that each chicken wing is evenly coated with salt-baked chicken powder; cover to keep fresh Membrane and marinate in the refrigerator for at least 3 hours (I usually marinate it in the morning and cook it in the evening) Illustration of rice cooker version of salt-baked chicken wings 2

Step 2

Put a thin layer of oil in the rice cooker, open the lid and heat it, put the chicken wings in, close the lid and press the cooking button; Illustration of rice cooker version of salt-baked chicken wings 3

Step 3

After the cooking button pops up, keep warm for about 5 minutes, turn the chicken wings over, and press the cooking button again; Rice cooker version of salt-baked chicken wings illustration 4

Step 4

After the cooking button jumps up again, keep it warm for about 5 minutes. Turn the chicken wings over again, change the positions of the middle and side ones, press the cooking button again, and when it jumps to the keep warm button again, you can pour out the oil. (used for stir-frying), pick up the chicken wings and put them on a plate while they are still hot. Salt baked chicken wings cooking tips

1: If you want the chicken wings to look more beautiful, you don’t have to cut them twice, but if you do, they will taste better; 2: After pouring out the oil, take out the chicken wings while they are still hot. Otherwise, after cooling, the skin of the chicken wings will stick to the rice cooker and cannot be removed. The skin is also delicious; 3: After washing the chicken wings, be sure to drain the water. Just add a little oil, and heat the oil before adding the chicken wings, otherwise the skin of the chicken wings will easily stick to the pot; 4: In the end, not only did the chicken wings not absorb the oil, but the oil from the chicken skin was also fried during the baking process. Don’t throw away this oil, it’s especially fragrant when used for cooking; 5: In fact, after pressing the cooking button twice, the chicken wings were already cooked. However, the old rice cooker used to cook the chicken wings was unevenly heated. The middle was golden and the surrounding areas were still colorless. That’s why I needed to change the position of the chicken wings and press the third button. 3 times key; 6: For the quantity of salt-baked chicken powder, please refer to the recipe quantity on the package.