"5-6 minutes. When frying chicken wings, the frying time should not be too long. Fry for 5-6 minutes.

There are curry powder, oyster sauce, a spoonful of soy sauce, garlic powder, a spoonful of salt and sesame oil.

Seasoning can be adjusted according to your own preferences. For example, if you like Chinese style, you can marinate it with oyster sauce, green onions and spiced powder, or bake it with salt. Those who like western style can be pickled with spices such as black pepper, rosemary, fragrant leaves and thyme.

Detailed practice steps

Step one, marinate the chicken wings.

Wash the chicken wings and control the moisture, then mix the seasoning with the chicken wings, grab them evenly by hand, cover them with plastic wrap and marinate them in the refrigerator overnight, which will be more delicious.

Marinate in the refrigerator overnight.

If you don't want to marinate for that long, you can cut a few holes in the chicken wings with a knife, which will make you eat faster. However, I still suggest that you marinate it slowly in the refrigerator, which will make it more tasty and avoid deterioration, especially in hot weather.

If you are an office worker, you can buy chicken wings at night and then pickle them. Stir-fry for 10 minutes the next morning, which is very simple and quick.

Step two, prepare to fry.

Find a deeper pot and pour the oil that can drown the chicken wings. You can use peanut oil or corn oil, but don't use virgin olive oil (low boiling point is not suitable for frying).

Raise the oil temperature to 60% heat, peanut oil 130 degrees, corn oil 150 degrees, and the oil temperature is 25 degrees.

How to judge the oil temperature? Here are three small ways to teach you:

1. Inexperienced people can use the kitchen thermometer.

2. You can also put your hand on the oil surface and feel it, as long as it is not hot.

Or put a pair of chopsticks in oil. There are dense bubbles around chopsticks, with slight smoke and gas, indicating that there is 5-6% heat.

We'll deal with the chicken wings when the oil is hot. Wipe the marinade on the surface of the chicken wings with a kitchen paper towel, then spread flour evenly on the surface of the chicken wings without crumbs, wrap it up and let it stand for a while.

When the oil temperature is good, wrap the chicken wings with flour, then gently shake the chicken wings with your hands to shake off the excess flour, because if the flour is too thick, it will absorb oil and taste greasy.

The first explosion.

Then carefully fry in an oil pan for 3 minutes to remove oil.

Blow it again

Raise the oil temperature to about 170 degrees, and then fry the chicken wings 1 minute. This step is to make the surface of chicken wings more brittle.