Ingredients: 8 chicken wings, 1 fried chicken powder.
Seasoning: salt, sugar, white pepper, cooking wine.
Practice: cut the chicken wings into pieces first, and cut them twice under the wings, so that the surface looks good and the moisture is suitable, so don't cut them. Then put the chicken wings into a container and marinate them with salt, sugar, white pepper and cooking wine for about 30 minutes.
Put the fried powder into a dry bowl, cover the wings with the powder and fry in a pot. Fry over medium-low heat. Oil is deeper than chicken wings. When there is not enough oil, the surface powder layer will absorb more oil. Don't turn it in the pot, or the powder will fall off the wing surface. When frying powder, you can gently turn the other side before frying. Just fry it and filter the oil.
2. How to marinate fried chicken wings?
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 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.
Step 3 fry chicken wings
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.
How to choose fresh chicken wings for fried chicken wings
1. The skin of fresh chicken wings is white or beige, full of luster, with residual hairs and roots, and the meat is elastic, which has a special chicken flavor.
2. When buying, it is best to choose Huang Gan chicken wings, which are bright in color, bright in meat, without broken bones and no congestion on the surface; Don't buy bright white chicken wings with too much moisture. These chicken wings were soaked in soda water and absorbed a lot of water. They gained about 20% weight and became fatter. Sodium hydroxide can also bleach the melanin on the surface of chicken wings, making them look cleaner and less prone to deterioration. However, caustic soda is corrosive, so it is forbidden to be used in food.