When we fry chicken wings or chicken legs, we usually think of bread crumbs. These breadcrumbs are not in demand at ordinary times. If you buy too much, the possibility of waste is particularly high, and in fact, it will increase the cost. So we can use starch instead. Starch is not only a necessity for every family, but also widely used. If the method is proper, the fried food can still maintain its crisp and attractive taste. Let's teach you the specific steps of making spicy chicken wings.
Cut a knife on the back of chicken wings, soak them in cold water for 2 hours to remove residual blood, add onion and garlic cloves, mix with other pickled condiments and refrigerate them for 2 hours or overnight. Mix flour, corn and starch and stir well. Beat another egg for later use, and the pickled chicken wings are wrapped in a layer of mixed flour and a layer of egg liquid. After wrapping the flour, gently knead the flour with your hands, then fry it in a small oil pan until the skin is golden yellow, and then take it out. After cooling for a few minutes, heat the oil to warm, then pour in the chicken wings and fry again. The skin of chicken wings fried twice is more brittle. It can be served with sweet and spicy sauce or any sauce you like, and then you can eat it.
But remember not to eat too much fried food. Swedish scientists say that some foods fried and baked at high temperature contain high levels of acrylamide. This is the first time that people have discovered that acrylamide can come from some foods cooked at high temperature. Once acrylamide enters the human body, it will be quickly absorbed by digestive organs. The Swedish Food Administration immediately conducted further research, tested more than 100 carbohydrate food samples processed at high temperature (frying, frying or baking), and proved that acrylamide has carcinogenic effect through animal experiments.