Making method of sour and hot flavor chicken wings based on Chinese and western compound spices

Abstract

The invention relates to the technical field of food, and particularly discloses a method for making sour and hot flavor chicken wings based on Chinese and western compound spices, which comprises the following steps: preparing a cooking liquid for cooking; after boiling the boiling liquid, putting the chicken wings into the boiling liquid, boiling, taking out and roasting; according to the invention, based on the preparation of the cooking liquid and the Chinese and western compound spices thereof and the unique roasting process, the roasted chicken wing product is burnt and crispy in outer skin and fresh and tender in internal meat quality, and meanwhile, the unique and balanced flavor is ensured under the cooperation of the spices; and a symbolic flavor with rich levels, harmonious sour and hot taste, palatable salty and fresh taste and mellow and long aftertaste is formed. Meanwhile, the process from boiling permeation to baking spice adhesion is full of flavor, so that the flavor is deeply and uniformly permeated.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a method for preparing hot and sour flavored chicken wings based on Chinese and Western composite spices. Background Art

[0002] Chicken wings, also known as chicken wings or "big turns," are less meaty and have a gelatinous skin. They are divided into "wings" and "wing tips." The wing, the joint connecting the chicken body to the wing, is meatier. Chicken wings have the benefits of warming the middle and replenishing qi, replenishing essence and marrow, and strengthening the waist and stomach. Compared to the wing tips and base, the mid-wing is rich in collagen, which is beneficial for maintaining skin radiance and enhancing skin elasticity.

[0003] At present, direct baking is the most traditional production method. Usually, the chicken wings are simply marinated with basic seasonings such as soy sauce, salt, cooking wine, etc., and then directly heated and baked using charcoal fire, electric oven or microwave oven. The high temperature forms a charred layer on the surface of the chicken wings and the internal protein solidifies and matures.

[0004] However, the aforementioned preparation methods rely on a single seasoning or basic flavor profile, insufficiently constructing complex flavors. This results in a single taste stimulus and insufficient penetration of flavor substances, which often remain at the surface attachment level. Furthermore, direct baking processes are prone to the "burnt on the outside, raw on the inside" phenomenon, whereby the surface rapidly chars due to high temperatures while the interior has not yet reached a safe cooking temperature. Extending the baking time leads to excessive moisture loss, making the meat dry, hard, and astringent. Ordinary boiling followed by baking can result in a bland flavor or loss of the original chicken flavor. Furthermore, existing spices fail to ensure a balanced sour and spicy flavor, resulting in an unreasonable sour and spicy ratio, resulting in a monotonous and lacking aftertaste. Summary of the Invention

[0005] The object of the present invention is to provide a method for preparing hot and sour flavored chicken wings based on Chinese and Western composite spices, so as to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A method for preparing hot and sour flavored chicken wings based on Chinese and Western composite spices comprises the following steps:

[0008] S1, prepare cooking liquid and cook;

[0009] S2. Bring the cooking liquid to a boil, add the chicken wings, boil, remove, and roast;

[0010] S3, preparing Chinese and Western compound spices, coating chicken wings with the Chinese and Western compound spices, and baking;

[0011] S4. Serve with secret dipping sauce;

[0012] The cooking liquid comprises the following raw materials in parts by weight: 1000 parts of water, 8-10 parts of chili powder, 3-5 parts of garlic powder, 3-5 parts of onion powder, and 8-10 parts of salt;

[0013] The Chinese and Western composite spice comprises the following raw materials in parts by weight: 20-40 parts of chopped onion, 4-8 parts of chopped shallot, 4-10 parts of minced garlic, 1-2 parts of chopped chili pepper, 0.5-1 part of thyme, 1-2 parts of salt, 0.1-1 part of black pepper powder, 0.2-1 part of dried chili pepper segments, 0.1-0.5 parts of cumin, 0.1-1 part of nutmeg powder, 5-10 parts of lemon juice, 1-3 parts of brown sugar, 0.1-0.2 parts of cinnamon powder, 2-5 parts of corn oil, and 3-4 parts of light soy sauce.

[0014] Preferably, the cooking liquid specifically includes 20g of chili powder, 10g of garlic powder, 10g of onion powder, 20g of salt, and 1000ml of water.

[0015] Preferably, the Chinese and Western composite spices specifically include 380 grams of onion, 44 grams of scallion, 44 grams of scallion, 20 grams of chili pepper, 70 grams of bell pepper, 8 grams of thyme, 20 grams of salt, 8 grams of black pepper, 6 grams of pimento powder, 2 grams of cumin powder, 2 grams of nutmeg powder, 1 gram of cinnamon powder, 26 grams of brown sugar, 37 milliliters of light soy sauce, 78 milliliters of lime juice, and 41 milliliters of corn oil.

[0016] Preferably, the secret dipping sauce includes 240 grams of green pepper, 46 grams of chili pepper, 150 grams of brown sugar, 150 grams of white vinegar, 10 grams of sweet red pepper powder, 20 grams of salt, 6 grams of cumin powder, 6 grams of black pepper, 2 grams of pimento powder, 120 grams of yellow peach, and 75 grams of mustard.

[0017] Preferably, in S1, the prepared cooking liquid is heated to boiling, kept boiling, and the chicken wings are added and cooked for 5-8 minutes to initially flavor, shape, and remove the fishy smell.

[0018] Preferably, after being picked up in S2, the surface moisture is dried with kitchen paper, and the chicken wings with the surface moisture dried are placed in a microwave oven, set the power to 800W, and bake for 7 minutes on both sides. Further remove moisture and dry the surface of the chicken wings, laying the foundation for subsequent spices to adhere and finally bake them crispy.

[0019] Preferably, after the chicken wings are cooked in S3, they are evenly coated with spices and left to stand for 5-10 minutes to allow the flavor of the spices to penetrate. The chicken wings coated with spices and left to stand are placed in an oven or air fryer preheated to 300° C. and baked on both sides for 7 minutes each.

[0020] Preferably, in S4, the baked chicken wings are left standing for 5 minutes. This standing process helps to redistribute the juice inside the chicken wings and makes the skin more crispy, and is eaten with dipping sauce.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] This invention utilizes a cooking liquid, a combination of Chinese and Western spices, and a unique roasting process to ensure the roasted chicken wings have a crispy, fragrant skin and tender meat. The spices, combined with the ingredients, create a unique and balanced flavor, resulting in a rich, harmoniously sour and spicy flavor, a salty and fresh flavor, and a mellow, long-lasting aftertaste. Furthermore, the invention ensures that the flavor is fully infused from the cooking process to the roasting process, ensuring deep and even flavor penetration.

[0023] At the same time, the preparation process of the present invention is highly operable and stable, with clear time and temperature parameters, and is easy to standardize production and home replication.

[0024] At the same time, the product differentiation is significant, integrating Eastern and Western spices (such as thyme and Chinese chili peppers and cumin), especially the combination of sour and spicy balance and warm sweet fragrance (nutmeg, brown sugar, cinnamon), which has distinctive characteristics and market recognition. DETAILED DESCRIPTION

[0025] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0026] Example 1:

[0027] 1. Raw material preparation (taking 10 chicken wings as an example)

[0028] Cooking liquid raw materials (by weight):

[0029] 20g chili powder, 10g garlic powder, 10g onion powder, 20g salt, 1000ml water.

[0030] Chinese and Western composite spices raw materials (by weight):

[0031] 400g onion, 50g scallion, 40g garlic, 20g chili pepper, 70g bell pepper, 10g thyme, 20g salt, 10g black pepper, 10g pimento powder, 2g cumin powder, 2g nutmeg powder, 1g cinnamon powder, 25g brown sugar, 40ml light soy sauce, 80ml lemon juice, 40ml cooking oil.

[0032] The stems and seeds of the chili peppers and Hunan peppers are removed and then chopped. The thyme is dried and the cinnamon powder is ground Ceylon cinnamon.

[0033] Ingredients: 10 chicken wings (each weighing 130g, washed and drained)

[0034] 2. Specific production steps

[0035] S1: Preparation and cooking of cooking liquid

[0036] ①Pour 1000ml of water into a stainless steel pot, add 20g of chili powder, 10g of garlic powder, 10g of onion powder, 20g of salt and 1000ml of water in turn, and stir with a whisk until the solid ingredients are fully dispersed.

[0037] ② Heat over high heat until the cooking liquid boils, stirring continuously to prevent lumps from forming at the bottom. After boiling, keep the heat on low to maintain a slight boil.

[0038] S2: Cooking and roasting chicken wings

[0039] ①Put 10 chicken wings into the boiling cooking liquid, making sure they are completely submerged. Heat over high heat until boiling again, then reduce to medium heat and keep boiling for 6 minutes.

[0040] ②After cooking, use a colander to remove the chicken wings, immediately use kitchen paper to absorb the surface moisture (focus on absorbing the accumulated water at the connection between the wing root and the middle of the wing), and place them on a plate to cool for 5 minutes.

[0041] ③ Place the chicken wings flat on the microwave tray, select "grill mode", set the power to 800W, and bake on both sides for 7 minutes (no need to turn them over in the middle, the microwave oven will automatically complete double-sided heating). Take them out after the initial baking is completed. At this time, the surface of the chicken wings is light white and slightly shrunk.

[0042] S3: Preparation and re-roasting of compound spices

[0043] ① Pre-processing of spices: cut onion into 0.5cm cubes, chop the white part of scallion, cut chili pepper and Hunan pepper into 0.3cm rings, cut dried chili pepper into 2cm long segments (deseeded), grind nutmeg and cinnamon into fine powder.

[0044] ②Mixed spices: 400g onion, 50g scallion, 40g garlic, 20g chili pepper, 70g bell pepper, 10g thyme, 20g salt, 10g black pepper, 10g pimento powder, 2g cumin powder, 2g nutmeg powder, 1g cinnamon powder, 25g brown sugar, 40ml light soy sauce, 40ml cooking oil, put them in a large bowl in sequence, pour in 80ml lemon juice, and stir with a silicone spatula until the brown sugar is completely melted to form a moist spice paste.

[0045] ③ Apply spices: Place the initially roasted chicken wings in a spice bowl, and use a brush to evenly apply the spice paste on the surface of the chicken wings and the inside of the wing roots, making sure that each chicken wing is completely covered with spices. After applying, let it stand for 8 minutes) to allow the spice flavor to initially penetrate.

[0046] ④ Re-bake: Place the spiced chicken wings on a baking tray lined with tin foil, preheat the oven to 300℃, place them in the middle layer and bake for 7 minutes (if using an air fryer, set it to 300℃ and 7 minutes, turning them over once in the middle). Take them out after baking. The surface of the chicken wings will be caramel agate glaze with fine spice particles attached to the surface. The chicken wings can maintain a full and complete shape without broken skin or excessive shrinkage, and can be eaten.

[0047] S4: Select 240 grams of green pepper, 46 grams of chili pepper, 150 grams of brown sugar, 150 grams of white vinegar, 10 grams of sweet red pepper powder, 20 grams of salt, 6 grams of cumin powder, 6 grams of black pepper, 2 grams of pimento powder, 120 grams of yellow peach, and 75 grams of mustard, mix and set aside, and use as a secret dipping sauce.

[0048] 3. Description of key process control points

[0049] Cooking step: The cooking time needs to be strictly controlled. If it is less than 5 minutes, the meat will not be formed and will be easy to fall apart. If it exceeds 8 minutes, the muscle fibers will break and the meat will become loose. In this embodiment, 6 minutes is selected as the optimal cooking time.

[0050] Initial baking and dehydration: Baking in a microwave oven at 800W power for 7 minutes can reduce the moisture content of chicken wings to 65%-70%, creating conditions for the subsequent attachment of spices.

[0051] Spice adhesion: During the standing process, the acidity of the lemon juice can slightly denature the protein on the surface of the chicken, enhancing the adhesion of the spice paste and preventing the spices from falling off during re-baking.

[0052] Re-baking temperature: 300℃, which can not only make the surface spices produce a caramelized aroma, but also avoid the bitter taste of spices such as nutmeg and cinnamon caused by high temperature.

[0053] 4. Finished product characteristics

[0054] The hot and sour chicken wings prepared in this embodiment weigh about 130g each (whole chicken wings), have a caramel agate glaze appearance, and spices are evenly distributed on the surface. The outer skin forms a 0.2-0.3mm crispy layer due to re-baking. The meat inside is tender and juicy, and a small amount of meat juice can be seen oozing out after biting it.

[0055] Embodiment 2;

[0056] A method for preparing hot and sour chicken wings based on Chinese and Western compound spices;

[0057] 1. Raw material preparation (taking 12 chicken wings as an example)

[0058] Cooking liquid raw materials (by weight):

[0059] 1000ml water, 20g chili powder, 10g garlic powder, 10g onion powder, 20g salt.

[0060] The chili powder is made from Erjingtiao chili powder with medium to low spiciness, and the garlic powder is made from dried and ground organic garlic.

[0061] Chinese and Western composite spices raw materials (by weight):

[0062] The Chinese and Western composite spices specifically include 380 grams of onion, 44 grams of scallion, 44 grams of scallion, 20 grams of chili pepper, 70 grams of bell pepper, 8 grams of thyme, 20 grams of salt, 8 grams of black pepper, 6 grams of pimento powder, 2 grams of cumin powder, 2 grams of nutmeg powder, 1 gram of cinnamon powder, 26 grams of brown sugar, 37 milliliters of light soy sauce, 78 milliliters of lime juice, and 41 milliliters of corn oil.

[0063] Ingredients: 12 chicken wings (each weighing 130g, soaked in clean water for 10 minutes to remove blood and then drained)

[0064] 2. Specific production steps

[0065] S1: Preparation and cooking of cooking liquid

[0066] ①Pour 1000ml of pure water into a ceramic pot, add 20g of chili powder, 10g of garlic powder, 10g of onion powder, and 20g of salt in turn, and stir with a long-handled spoon until there is no obvious particle precipitation.

[0067] ② Heat over medium heat until the cooking liquid starts to bubble, then turn to high heat until it boils completely. Use the back of a spoon to gently scrape the bottom of the pot to prevent the ingredients from sticking. After boiling, turn to low heat and keep boiling.

[0068] S2: Cooking and roasting chicken wings

[0069] ① Place 12 chicken wings one by one into the boiling cooking liquid, gently separate them with chopsticks to avoid sticking, heat over high heat until boiling again, then turn to medium-low heat and keep boiling for 5 minutes (because the chicken wings are small, choose the lower limit of the range).

[0070] ②After cooking, use a colander to remove the chicken wings and place them on a strainer to drain for 30 seconds. Then use kitchen paper to press and absorb the surface moisture, especially the wrinkles on the skin of the chicken wings.

[0071] ③ Place the chicken wings evenly on the microwave-safe grill, select the "combination grill" mode, set the power to 800W, and bake on both sides for 7 minutes (the grill can make the chicken wings heat more evenly). After the initial baking, the surface of the chicken wings will be light pink and the texture will be firm.

[0072] S3: Preparation and re-roasting of compound spices

[0073] ① Pre-processing of spices: cut onion into 0.3cm cubes, chop the whole shallot (including the green part), cut chili pepper into 0.2cm rings, cut the dried chili pepper into 1.5cm long segments (keep some seeds), grind nutmeg into coarse powder, and grind cinnamon into fine powder.

[0074] ②Mixed spices: Put 380 grams of onion, 44 grams of scallion, 44 grams of scallion, 20 grams of chili pepper, 70 grams of bell pepper, 8 grams of thyme, 20 grams of salt, 8 grams of black pepper, 6 grams of pimento powder, 2 grams of cumin powder, 2 grams of nutmeg powder, 1 gram of cinnamon powder, and 26 grams of brown sugar into a cooking bowl, pour in 37 ml of light soy sauce, 78 ml of lime juice, and 41 ml of corn oil, and stir with your hands (wearing disposable gloves) until the brown sugar dissolves to form a slightly grainy spice paste.

[0075] ③ Apply spices: Place the initially roasted chicken wings in a spice bowl, scoop the spice paste with a spoon and apply it on the surface of the chicken wings and the tips of the wings, making sure that every part is covered with spices. Let it stand for 5 minutes after applying.

[0076] ④ Re-bake: Put the chicken wings into the air fryer basket (with baking paper on the bottom), set the temperature to 300℃ and the time for 7 minutes. No need to turn them over. Take them out after baking. The chicken wings will appear caramel agate glaze and are ready to eat.

[0077] S4: Select 240 grams of green pepper, 46 grams of chili pepper, 150 grams of brown sugar, 150 grams of white vinegar, 10 grams of sweet red pepper powder, 20 grams of salt, 6 grams of cumin powder, 6 grams of black pepper, 2 grams of pimento powder, 120 grams of yellow peach, and 75 grams of mustard, mix and set aside, and use as a secret dipping sauce.

[0078] Cooking process: Choose a cooking time of 5 minutes to ensure that the chicken wings are shaped and avoid being too soft. During the cooking process, make sure that the chicken wings are completely immersed in the cooking liquid.

[0079] Initial baking and dehydration: Bake at 800W power for 7 minutes to reduce the moisture content of the chicken wings to 68%-72%. The use of the grill reduces the accumulation of moisture at the bottom of the chicken wings, which is conducive to the subsequent attachment of spices.

[0080] Spice adhesion: The shorter 5-minute resting time, combined with the stickiness of fresh thyme, can still ensure that the spices are well adhered to the surface of the chicken wings, while preventing the chicken from absorbing too much acidic substances and causing a sour taste.

[0081] Re-baking temperature: The temperature setting of 300℃ is suitable for the heating environment of the air fryer. It can not only allow the spices to fully release their aroma, but also prevent the cumin from producing a burnt and bitter taste due to high temperature.

[0082] Embodiment 3;

[0083] A method for preparing hot and sour chicken wings based on Chinese and Western compound spices;

[0084] 1. Prepare the ingredients (for making 15 chicken wings)

[0085] Cooking liquid ingredients:

[0086] 1000g water, 20g chili powder, 10g garlic powder, 15g onion powder, 20g salt.

[0087] Chili powder is made by mixing medium-to-high-spiciness chili peppers and Erjingtiao in a ratio of 1:1. Garlic powder is a fine powder made by grinding peeled garlic after low-temperature drying.

[0088] Chinese and Western compound spice raw materials:

[0089] 40g chopped onion, 5g chopped shallot, 10g minced garlic, 2g chopped chili pepper, 1.5g thyme, 2g salt, 1g black pepper powder, 10g dried chili segments, 5g cumin, 1g nutmeg powder, 50ml lemon juice, 30g brown sugar, 2g cinnamon powder, 20ml corn oil, 30ml light soy sauce.

[0090] Remove the seeds from the chili peppers and chop them finely. Use half green and half red Hunan peppers to increase the flavor level. Use the dried leaf part of thyme.

[0091] Ingredients: 15 chicken wings (each weighs 130g, rinse with clean water and dry with kitchen paper)

[0092] 2. Specific production steps

[0093] S1: Preparation and cooking of cooking liquid

[0094] ① Pour 1000g of water into a stainless steel deep pot, add 20g of chili powder, 10g of garlic powder, 15g of onion powder, and 20g of salt in turn, and stir thoroughly with a hand blender for 2 minutes to fully blend the solid ingredients with the water without obvious lumps.

[0095] ②Heat over high heat, stirring constantly, until the cooking liquid boils violently, then turn to medium heat to keep boiling to prevent the liquid from overflowing.

[0096] S2: Cooking and roasting chicken wings

[0097] ① Place 15 chicken wings in batches into the boiling cooking liquid, making sure each chicken wing is submerged in the liquid. Heat over high heat until the cooking liquid boils again, then reduce heat and keep boiling for 8 minutes.

[0098] ②After cooking, use a colander to remove the chicken wings and place them on a drain rack to drain for 1 minute. Then use kitchen paper to carefully absorb the moisture on the surface and in the gaps of the chicken wings to prevent water from coming out during baking.

[0099] ③ Place the chicken wings evenly on the glass tray of the microwave, leaving a certain gap between them, adjust the power to 800W, and bake on both sides for 7 minutes. Take them out after baking. At this time, the surface of the chicken wings is light brown and feels slightly elastic.

[0100] S3: Preparation and re-roasting of compound spices

[0101] ① Pre-processing of spices: cut onion into 0.4cm cubes, cut only the white part of scallion into 0.3cm segments, cut chili pepper into 0.2cm pieces, cut dried chili pepper into 2cm long segments and remove the seeds, grind nutmeg into fine powder with a grinder, and grind cinnamon into fine powder as well.

[0102] ②Mixed spices: 40g chopped onion, 5g chopped shallot, 10g minced garlic, 2g chopped chili pepper, 1.5g thyme, 2g salt, 1g black pepper powder, 10g dried chili segments, 5g cumin, 1g nutmeg powder, 30g brown sugar, and 2g cinnamon powder. Put them in a large bowl, add 20ml corn oil, 30ml light soy sauce, and 50ml lemon juice, and stir until the brown sugar is completely dissolved to form a thick spice paste.

[0103] ③ Apply spices: Use a brush to evenly apply the spice paste on the surface of the chicken wings after initial baking, including the front and back of the chicken wings, the base of the wings and the tips of the wings, making sure that every corner is covered with spices. After applying, let it stand for 10 minutes to allow the flavor of the spices to initially penetrate the chicken wings.

[0104] ④ Re-bake: Preheat the oven to 300℃, place the spiced chicken wings on a baking tray lined with tin foil, put it in the middle layer of the oven, and bake with upper and lower fire for 7 minutes. During the baking process, you can observe the changes on the surface of the chicken wings until the appearance becomes caramel agate glaze. Eat after it cools slightly.

[0105] S4: Select 240 grams of green pepper, 46 grams of chili pepper, 150 grams of brown sugar, 150 grams of white vinegar, 10 grams of sweet red pepper powder, 20 grams of salt, 6 grams of cumin powder, 6 grams of black pepper, 2 grams of pimento powder, 120 grams of yellow peach, and 75 grams of mustard, mix and set aside, and use as a secret dipping sauce.

[0106] It will be appreciated that in the development of any actual embodiment, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will, for those of ordinary skill having the benefit of this disclosure, be a routine undertaking of design, fabrication, and production without undue experimentation.

[0107] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A method for preparing hot and sour chicken wings based on Chinese and Western composite spices, characterized in that: The following steps are included: S1, prepare cooking liquid and cook; S2. Bring the cooking liquid to a boil, add the chicken wings, boil, remove, and roast; S3, preparing Chinese and Western compound spices, coating chicken wings with the Chinese and Western compound spices, and baking; S4. Serve with secret dipping sauce; The cooking liquid comprises the following raw materials in parts by weight: 100 parts water, 1.5-2 parts chili powder, 0.5-1 part garlic powder, 0.5-1 part onion powder, 1-2 parts salt; The Chinese and Western composite spice comprises the following raw materials in parts by weight: 20-40 parts of chopped onion, 4-8 parts of chopped shallot, 4-10 parts of minced garlic, 1-2 parts of chopped chili pepper, 0.5-1 part of thyme, 1-2 parts of salt, 0.1-1 part of black pepper powder, 0.2-1 part of dried chili pepper segments, 0.1-0.5 parts of cumin, 0.1-1 part of nutmeg powder, 5-10 parts of lemon juice, 1-3 parts of brown sugar, 0.1-0.2 parts of cinnamon powder, 2-5 parts of corn oil, and 3-4 parts of light soy sauce.

2. The method for preparing hot and sour chicken wings based on Chinese and Western composite spices according to claim 1, characterized in that: The cooking in S1 is maintained in a boiling state for 5-8 minutes.

3. The method for preparing hot and sour chicken wings based on Chinese and Western composite spices according to claim 1, characterized in that: After being picked up from S2, the surface moisture was dried with kitchen paper, and then placed in a microwave oven and baked on both sides at 800° for 7 minutes.

4. The method for preparing hot and sour chicken wings based on Chinese and Western composite spices according to claim 1, characterized in that: After the chicken wings in S3 are cooked, they are evenly coated with spices and allowed to stand for 5-10 minutes, and then baked on both sides at 300° C. in an oven / air fryer for 7 minutes.

5. The method for preparing hot and sour chicken wings based on Chinese and Western composite spices according to claim 1, characterized in that: The cooking liquid specifically includes 20g of chili powder, 10g of garlic powder, 10g of onion powder, 20g of salt and 1000ml of water.

6. The method for preparing hot and sour chicken wings based on Chinese and Western composite spices according to claim 1, characterized in that: The Chinese and Western composite spices specifically include 380 grams of onion, 44 grams of scallion, 44 grams of scallion, 20 grams of chili pepper, 70 grams of bell pepper, 8 grams of thyme, 20 grams of salt, 8 grams of black pepper, 6 grams of pimento powder, 2 grams of cumin powder, 2 grams of nutmeg powder, 1 gram of cinnamon powder, 26 grams of brown sugar, 37 milliliters of light soy sauce, 78 milliliters of lime juice, and 41 milliliters of corn oil.

7. The method for preparing hot and sour chicken wings based on Chinese and Western composite spices according to claim 1, characterized in that: The secret dipping sauce includes 240 grams of green pepper, 46 grams of chili pepper, 150 grams of brown sugar, 150 grams of white vinegar, 10 grams of sweet red pepper powder, 20 grams of salt, 6 grams of cumin powder, 6 grams of black pepper, 2 grams of pimento powder, 120 grams of yellow peach, and 75 grams of mustard.