The present invention relates to a cooking method using chicken feet and chicken wings. The present invention is provided to, when cooking the chicken feet and the chicken wings, boil the chicken feet and the chicken wings with water, and a predetermined amount of ginger and bay leaves, thereby removing a unique odor of a chicken. The present invention is provided to remove impurities with a net while boiling the chicken feet, the chicken wings, the water, the ginger, and the bay leaves, thereby maximally reducing the impurities. The present invention is provided to add unsalted butter and starch syrup in a medium flavor biscuit sauce, having Cheongyang red pepper powder, fine red pepper powder, seasoning, sugar, and grind garlic which is used for cooking the chicken feet and the chicken wings, thereby enabling a consumer to feel nutty and sweet in a food of the chicken feet and the chicken wings and cooking the food depending on taste of various consumers. The present invention is provided to selectively add one or more of the Cheongyang red pepper powder, the fine red pepper powder, and Vietnam hot red pepper powder in the biscuit sauce and to cook the food of the chicken feet and the chicken wings, thereby providing a flavor depending on the taste of the various consumers with tastes of mild, medium, hot and extremely hot. The present invention allows the biscuit sauce which is used for cooking the chicken feet and the chicken wings to be used in a basic sauce of boneless food such as boneless chicken feet, boneless hot chicken feet, a hot fish cake, and hot stir-fried rice cake.COPYRIGHT KIPO 2018본 발명은 닭발과 닭날개를 이용한 요리의 제조방법에 관한 것으로서, 특히 더욱 상세하게는 닭발과 닭날개의 조리시 닭발 또는 닭날개와 물을 넣고 여기에 소정의 양의 생강과 월계수 잎을 함께 넣고 끓여서 삶아줌으로써, 닭 특유의 잡냄새를 제거하여 줄 수 있고, 닭발과 닭날개의 조리시 닭발 또는 닭날개, 물, 생강과 월계수 잎을 넣고 삶는 중간 중간에 망으로 불순물을 걸러줌으로써, 닭발과 닭날개의 조리시 불순물을 최대로 줄일 수 있으며, 닭발과 닭날개의 조리시 사용하는 중간맛의 소스 초벌양념의 구성들인 청양고추가루, 고은고추가루, 다시다, 설탕, 간마늘 이외에도 무염버터와 물엿을 넣어 줌으로써, 닭발과 닭날개의 요리에서 고소함과 단맛을 느끼게 하여 다양한 소비자의
