Beer Braised Chicken Wings (啤酒鸡翅)

Instructions

1. 1Score each wing twice on the meaty side, then blanch in boiling water for 2 minutes. Drain and pat dry.

   划刀焯水

   🔍 Look for High heat 2 minutes

   Visual: 浮沫升起，表皮收紧Grey foam rises and the skin tightens

   You know it's right when: 鸡翅手感变紧实不滑Wings feel firm and no longer slick

2. 2Heat oil in a wok over medium heat. Fry ginger, scallion and star anise for 30 seconds until aromatic.

   爆香

   🔍 Look for Medium heat

   Visual: 葱段边缘变软，油有甜香Scallion edges soften, oil smells sweet

   You know it's right when: 香气出来但无焦色Fragrant but nothing browned

3. 3Add wings and fry 3 minutes, turning, until the skin looks dry and slightly golden.

   煎香表皮

   🔍 Look for Medium-high 3 minutes

   Visual: 表皮变不透明，出现浅金色斑块Skin turns opaque with pale gold patches

   You know it's right when: 鸡翅能轻松离锅不粘Wings release easily from the wok

4. 4Pour in soy sauces, rock sugar and the whole can of beer. Bring to a boil, then reduce to low.

   下啤酒

   🔍 Look for Medium heat

   Visual: 泡沫消退，汤汁呈浅琥珀色Foam settles into a light amber liquid

   You know it's right when: 汤汁基本没过鸡翅Liquid almost covers the wings

5. 5Cover and simmer 12 minutes, then uncover and reduce 6-8 minutes, spooning sauce over the wings.

   焖煮收汁

   🔍 Look for Medium-low 6-8 minutes

   Visual: 汤汁变稠，能挂住勺背Sauce thickens and coats the back of a spoon

   You know it's right when: 酱汁挂在鸡翅上不流走Glaze clings instead of running off

6. 6Taste and add a pinch of salt only if needed. Plate and scatter sesame seeds.

   装盘