Simply fry chicken wings at home, the steps are simple, and you can make delicious fried chicken wings without breadcrumbs. Deep-fried to golden brown, crisp and juicy, so delicious that you will cry for the children next door when licking your fingers!

Materials:

Eight chicken wings

4 grams of salt

2 grams of sugar

Cooking wine 1 spoon

Two slices of ginger

Egg white 1

2 tablespoons starch

Exercise:

1, 8 chicken wings were washed and drained, and the surface moisture was dried with kitchen paper. The surface of chicken wings should be relatively dry to avoid splashing big oil spots when frying. If you have time, you can poke holes in both sides of the chicken wings with toothpicks and marinate them directly (if you don't have time, you can cut the front and back sides of the chicken wings three times with a knife, which will help speed up the pickling. )

2. Put all the chicken wings in a large bowl, add 4g of salt, 2g of sugar, 1 tbsp of cooking wine and 2 slices of shredded ginger.

3, add an egg white, grasp the chicken wings and seasoning evenly by hand to help improve the taste. Wrap with plastic wrap or put in a plastic wrap and marinate for more than 6 hours. (If you cut both sides with a knife, it will take about 30 minutes to marinate. If it is a big chicken leg, it will take about 1 hour. )

4. Take out the marinated chicken wings, add 2 tablespoons of starch, and grab them evenly by hand.

5. In a clean and waterless pot, pour the oil soaked in chicken wings or chicken legs, and heat the oil to 70% to 80% heat, about 200 degrees (just throw a little flour in first to make it sizzle). Put the chicken wings into the oil pan one by one, and continue to fry over medium heat.

6. Don't turn the chicken wings in a hurry, fry them for a minute and then turn them over. If the oil temperature is hot enough, don't worry about sticking.

7. Stir-fry for about 5-6 minutes, and the surface is slightly yellow. Poke it with chopsticks, and the skin feels a little hard. Then take out the chicken wings and put them aside, and let the residual temperature inside continue to heat itself.

After 8.3 minutes, heat the oil to about 265,438+00 degrees, then put the chicken wings back into the pot and fry for about 30 seconds. After the chicken wings are golden and crisp, take them out of the pot.

9. The crispy and smooth chicken wings are ready!

10, crispy and delicious to lick your fingers!

1 1, 8 is too little to score. Come and try O (∩ _ ∩) O.

skill

1, 8 chicken wings were washed and drained, and the surface moisture was dried with kitchen paper. The surface of chicken wings should be relatively dry to avoid splashing big oil spots when frying. If you have time, you can poke holes in both sides of the chicken wings with toothpicks and marinate them directly (if you don't have time, you can cut the front and back sides of the chicken wings three times with a knife, which will help speed up the pickling. )

2. Put all the chicken wings in a large bowl, add 4g of salt, 2g of sugar, 1 tbsp of cooking wine and 2 slices of shredded ginger.

3, add an egg white, grasp the chicken wings and seasoning evenly by hand to help improve the taste. Wrap with plastic wrap or put in a plastic wrap and marinate for more than 6 hours. (If you cut both sides with a knife, it will take about 30 minutes to marinate. If it is a big chicken leg, it will take about 1 hour. )

4. Take out the marinated chicken wings, add 2 tablespoons of starch, and grab them evenly by hand.

5. In a clean and waterless pot, pour the oil soaked in chicken wings or chicken legs, and heat the oil to 70% to 80% heat, about 200 degrees (just throw a little flour in first to make it sizzle). Put the chicken wings into the oil pan one by one, and continue to fry over medium heat.

6. Don't turn the chicken wings in a hurry, fry them for a minute and then turn them over. If the oil temperature is hot enough, don't worry about sticking.

7. Stir-fry for about 5-6 minutes, and the surface is slightly yellow. Poke it with chopsticks, and the skin feels a little hard. Then take out the chicken wings and put them aside, and let the residual temperature inside continue to heat itself.

After 8.3 minutes, heat the oil to about 265,438+00 degrees, then put the chicken wings back into the pot and fry for about 30 seconds. After the chicken wings are golden and crisp, take them out of the pot.

9. The crispy and smooth chicken wings are ready!

10, crispy and delicious to lick your fingers!

1 1, 8 is too little to score. Come and try O (∩ _ ∩) O.