Method 1 of spicy fried chicken wings
Recipe ingredients:
1000g chicken wings, 20g spicy fried chicken gravy, 300g super fried powder and 220g water (ice water or cold water).
Production method:
1. Wash the chicken wings after they are completely thawed.
2. Proportion (fried chicken wings and chicken legs: material: water: meat = 2:10:100; Fried popcorn and chicken fillet: material: water: meat = 2.4: 30: 100) Weigh the marinade and water, mix them evenly, and then add them into the chicken wings to make the marinade fully contact with the chicken wings. If there is a strong plastic bag, put the chicken wings and gravy into the bag, tie it tightly, and beat it hard for 10-20 minutes.
3. The chicken wings are marinated in the refrigerator 12 hours or more;
4. According to the ratio of powder: water =1:1.2-1.3, weigh out 100g of super fried powder and 120- 130g of ice water, and mix the slurry for later use;
5. Sizing and powdering the marinated chicken wings, shaking off the floating powder in the powder basket, and frying in frying oil at 175℃ for 4-5 minutes until golden brown is ripe, thus obtaining the spicy fried chicken wings.
Characteristics of dishes:
Attractive spicy taste, pure and refreshing spicy taste, appetizing; It can set off the flavor of chicken well, with low spicy degree, wide acceptability and long spicy taste in the mouth.
Method 2 of spicy fried chicken wings
Recipe ingredients:
Fresh chicken wings, dried red pepper slices, pepper, onion slices, ginger slices, garlic slices, egg white, salt, cooking wine, bread flour.
Production method:
1. Wash the chicken wings and draw several lines on the surface with a knife. Add cooking wine, salt, onion slices and ginger slices, marinate for 30 minutes, take out onion slices and ginger slices, then mix in egg white and sprinkle with bread flour;
2. Heat the wok and put more oil, which can basically drown the chicken wings. When the oil is very hot (it can be seen that it will smoke), fry chicken wings. When the surface of the chicken wings is golden, take out the chicken wings for later use;
3. Leave a little oil in the wok, heat it, add dried Chili, pepper, onion and garlic, and smell it. Immediately add chicken wings, stir quickly and evenly, take out the wok and serve with spicy fried chicken wings. [Dining area]
Cooking skills:
When frying chicken wings, turn on medium heat and fry them. When you see the surface discoloring, turn on a small fire, cover the lid, stew for about 2-3 minutes, then open the lid and fry over high fire, so that the skin immediately discolors and becomes brittle. Take it out and drain it as soon as it is painted. If it moves slowly, the chicken will lose water and become dry.
Warm reminder:
Generally speaking, it is better to eat less fried food, but the calories and fat of chicken are still less than those of other common meats, and chicken has a special advantage, that is, chicken is suitable for almost any fruit except bananas, so if you like fried chicken, you might as well cut it into strips or dices, mix it with lettuce and grapes, or add lemon juice directly, so it will be very fresh and tender.
The trick of frying chicken wings
Skill 1: curing
The main seasoning of chicken wings is the pickling step, so the pickling of chicken wings has a great influence on the taste. The marinade of pickled chicken wings usually uses rich ingredients. Although there are many items, the amount is usually small, so as to keep the original flavor of the chicken from losing in the marinade. In the case of less marinade, it is relatively difficult to marinate evenly and savor it carefully. The trick to master in the pickling process is to stir the marinade evenly first, so that the taste of each component in the marinade is uniform, and then put the chicken wings in. After that, try to spread the marinade evenly on the surface of the chicken wings, and it doesn't matter if you rub it a little hard. You can repeat the step of spreading evenly in the middle of curing, so that the taste will be more uniform.
Tip 2: Stir the batter.
Batter is a common skin wrap for fried chicken wings. Whether the skin of fried chicken wings is delicious or not has a lot to do with uneven mixing of batter. The batter should be stirred evenly and carefully, so that the skin can be crisp. If the batter still contains flour particles or big bubbles, the chicken skin will be easily broken, which will not only make the chicken skin itself unpalatable, but also make the chicken wings lose their delicious taste during frying. When stirring the batter, you can draw a circle along the bottom of the container with a spoon and stir it to make the caked part spread out. If there are big bubbles, you can tap the bottom of the container gently to let the bubbles escape.
Trick 3: powder
In addition to batter, the coating of fried chicken wings often needs powder. Whether it is flour, bread flour or other flour, we must master two tricks, that is, uniformity and compactness. Uneven powder stains will make the coat thick and thin, and the taste is naturally bad. If the powder is too loose, it will peel off easily when frying. Not only will the skin fall off after frying, but the whole pot of oil will also be turbid. When stained with powder, check whether all the fine seams are stained. If it is too thick, pat it gently and let the excess powder fall naturally. When the powder contacts evenly, gently press the powder a little.
Tip 4: Fry
When it comes to frying, there are more places to pay attention to. First of all, we must grasp that the oil temperature is around 180℃. If it is too high, the skin color will be too dark or even immature. If it is too low, the fried meat will be too old and greasy. When cooking, put them slowly one by one, and don't stick together to avoid the oil temperature dropping too much at once. Turn it over in time when frying, and the surface color and maturity will be uniform. If you like crispy skin, you can fry it twice, take it out halfway, let the chicken wings cool a little, and then put it back in the oil pan until it is cooked.