Ingredients: 1200g chicken legs, about 11, 1 egg, 5g sugar, 4g salt, 5ml cooking wine, 3g black pepper, 4g garlic powder, 3g onion powder, corn Appropriate amount of starch and appropriate amount of vegetable oil.

1. Wash the chicken legs, squeeze some water, and dry the surface with paper towels. Be sure to dry the surface to facilitate the seasoning.

2. Prepare all the seasonings: salt, sugar, eggs, Garlic powder, onion powder, cooking wine, corn starch

3. Weigh the seasonings. If you don’t have a food scale, just go with your feelings. Half a spoonful of salt, and one spoonful of others

4. Add 5 ml of cooking wine to the chicken legs, about a little more than a spoonful

5. Pour in the weighed seasoning powder

6. Crack in an egg

< p>7. Fully mix and massage to help evenly absorb the flavor

8. Seal with plastic wrap or put in a sealed box and marinate for more than 30 minutes. If you have time, you can refrigerate it overnight or for more than 5 hours to enhance the flavor.

9. Coat the marinated chicken legs evenly with starch. You don’t need to wrap them too thickly, just an even layer.

10. Spread tin foil on the bottom of the air fryer (spread tin foil Easy to clean, no need to spread), spray a thin layer of oil

11. Spread the chicken legs flatly in the fryer, use a brush to brush a layer of oil on the surface of the chicken legs, not too much, Just make it uniform

12. Push the fryer main unit forward, set the temperature to 390° (about 198 degrees Celsius), and the time to 20 minutes (fry for 15 minutes first, then flip over and fry for 5 minutes).

13. After the time is up and the air fryer stops working, a plate of fragrant golden crispy fried chicken legs will be ready. Use tongs to pick it out, be careful, the skin is very crispy

14. Bite open the crispy skin with a "click" sound, and tear open the inside. It is fresh and tender, and the gravy is full of juice~

15. It is very delicious when eaten alone, or it can be paired with salt and pepper or hot sauce, or with sauce Eat, the taste is different, but the same delicious.