Practice: 1. Wash the chicken wings, grab a small amount of oil when wiping water, with the soft skin facing up, and put on a cake mold. Bake in a small oven at 450 degrees Fahrenheit for 40 minutes.
2. You can prepare AngrySauce in advance in the process of roasting chicken legs. Add all condiments into a small bowl, stir well, and put them in the refrigerator for 30 minutes. There is a secret recipe that it will taste better if you leave it overnight.
3. After the roasted chicken wings are taken out of the oven, put them in a seasoning bowl while they are hot and stir well.
4. Set the plate and sprinkle your favorite dried fruits (white sesame seeds, peanuts are necessary, and pine nuts are also very good).
2. Spicy and sweet fried chicken wings materials: 6 chicken wings, 6 chicken wings, appropriate amount of pepper, Korean soy sauce 1/2 spoon, minced garlic 1 spoon, ginger foam 1 spoon, 3 spoons of water wine, 3 spoons of wheat flour, 3 spoons of sweet potato flour and 4 spoons of salt1/spoon.
Practice: 1. Marinate the chicken wings first: draw a fruit knife or tie it twice on the chicken wings, which is conducive to improving the taste; Grinding a proper amount of chopped peppers, adding 1/2 tablespoons of Korean soy sauce, adding minced garlic and ginger foam, pouring water wine, and kneading by hand to make it tasty;
2. Blending Korean fried chicken batter: according to the ratio of wheat flour and sweet potato flour 1∶ 1, add proper amount of salt and clear water to blend into batter; That configuration, the actual effect is more crisp than the taste of raw eggs and bread flour;
3. Prepare a wok, heat the oil until the batter can float quickly after dripping, and when the temperature of Korean fried chicken is suitable, roll chicken wings on the batter one by one, put them in the wok, fry them until the surface is solidified, and take them out; It is primary frying, the purpose is to lock the juice of chicken itself;
4. The surface of the first fried chicken wings is not golden yellow, and it is not cooked inside; When the temperature warms up, add chicken wings and fry until orange. Set aside to drain/remove oil;
5. Finally, mix the special sauce, pour Korean hot sauce, vinegar, Chili powder, soy sauce, syrup and water into the pot, stir well, pour chicken wings, stir well and plate. A Korean fried chicken with Korean characteristics different from American fried chicken is finished.
Tip: Adding Korean soy sauce is a secret recipe handed down by the chef, which can not only bring the aroma and salty taste of the sauce to the chicken, but also make the chicken delicious. If there is no northeast soy sauce, you can use China Xin Pi County bean paste instead, or season it with salt at the same time; There is no need to use too much, because the juice will be wrapped in the end; The preparation of fruit juice is self-determined. You can taste it while stirring, and it is better to wrap it evenly. Too much will damage the brittleness.