In the past, the chicken wings in Orleans were all baked, and there was no need to put oil. The baked oil was bright and bright on the skin, which was particularly delicious. Crispy chicken wings in Orleans, covered with powder, have gone stale after being fried.

It's not difficult to make crispy chicken wings in Orleans. Before pickling chicken wings, you must make two cuts on the surface of the chicken wings, or stick a small hole with a toothpick, so that the pickled chicken wings will be easier to taste. Buy ready-made Orleans gravy, pour in chicken wings, and grab it evenly with your hands, or grab it for a while. For crispy noodles, you can buy ready-made fried chicken powder. If there is no fried chicken powder, you can use the ratio of flour and corn starch 1: 1 to make fried chicken powder. Put the marinated chicken wings into fried chicken powder, then put them into clear water, and then put them into fried chicken powder and wrap them with a layer of fried chicken powder. Finally, crispy skin will appear on the surface after frying, which is particularly brittle when bitten. If you like to treat the surface that is particularly brittle, you can fry it for 15 seconds. Delicious Orleans crispy chicken wings are as simple as that. You can open a shop if you learn it. We can look at the specific methods again.

Aoerliang crackling chicken wings

Ingredients: chicken wings 15, half bowl of Orleans marinade, a little water, half bowl of flour, half bowl of corn starch, and proper amount of cooking oil.

Production method:

1. Wash the chicken wings, insert bamboo sticks in some small holes on Dozza's chicken wings to facilitate pickling and tasting, and then wash them twice with clear water, preferably for a while, to soak the blood out.

2. Take out the chicken wings, pour out the water, add the Orleans marinade and a little water, and grab it evenly with your hands. You can grab them for a while and taste them faster. Pickling 1 hour or more.

3. homemade fried powder: mix flour and starch together, put the marinated chicken wings into fried powder and wrap them with fried powder.

4. Soak the chicken wings in clear water, and then wrap them with a layer of fried powder.

At this time, there will be a lot of powder crumbs on the surface of chicken wings, which are particularly crisp and delicious after frying.

6. Add enough cooking oil into the pot, heat it, add chicken wings, fry until one side is set, then turn it over, turn it over several times, fry it until golden, take it out, heat it with high fire, and fry the chicken wings in the pot for about 15 seconds, which can make the skin more crisp and delicious.