How to Make Spicy Fried Chicken Wings
Recipe Ingredients:
1000g of chicken wings, 20g of Spicy Fried Chicken Marinade, 300g of Superfry Powder, 220g of water (iced or cool water).
Method of preparation:
1. Wash the chicken wings after thawing completely and set aside;
2. According to the ratio (fried chicken wings, chicken thighs: material: water: meat = 2:10:100; deep-fried chicken rice crackers, chicken fillets: material: water: meat = 2.4:30:100) weigh the marinade with the water and mix it evenly, then add it to the chicken wings, so that the marinade is in full contact with the chicken wings, if there is a If there is a strong plastic bag, you can put the chicken wings and marinade into the bag, tie it tightly, and wrestle it for 10-20 minutes so that it can be flavored evenly;
3. Put the chicken wings into the refrigerator to marinate for more than 12 hours;
4. Weigh 100g of super fried powder, 120-130g of Super Fried Powder, 120-130g of ice water, mix the batter, standby;
5. Marinated chicken wings battered and powdered, in the powder basket to shake off the floating powder in the 175 ℃ frying oil deep-fried for 4-5 minutes until golden brown ripe, spicy fried chicken wings is ready.
Features:
Attractive spicy smell, spicy flavor is pure and refreshing, attracting people's appetite; can be very good to set off the flavor of the chicken, the spiciness is on the low side, acceptability is wide, the spicy taste in the mouth lasts a long time.
Spicy Fried Chicken Wings Recipe Two
Recipe Ingredients:
Fresh chicken wings, red dried chili peppers cut into pieces, peppercorns, scallions, ginger, garlic, egg green, salt, cooking wine, breadcrumbs.
Methods:
1. Wash the chicken wings and cut the surface with a knife in several ways, put cooking wine, salt, onion segments, ginger marinade for 30 minutes, fish out the onion segments and ginger slices, and then mixed into the egg white, sprinkled with breadcrumbs;
2. Frying pan heated, put more oil, can basically submerge the chicken wings, and so the oil burns until very hot (you can see to smoke), down into the chicken wings to fry, and then when the surface of chicken wings golden, the wings will be fished out of the side to be used;
3. frying pan to stay a little oil, hot, put the dry chili pepper, pepper, onion, garlic, burst out of the flavor, immediately into the chicken wings, quickly stir-fried, out of the pan, spicy fried chicken wings that is into. [Eat Zone]
Cooking tips:
Do deep-fried chicken wings first open medium heat, put the chicken wings into the frying, see the surface discoloration, open a small fire to cover the lid of the pot, simmering for 2-3 minutes or so, and then open the lid of the pot with a high fire to deep fry, so that immediately on the color, and the skin will be very crispy, a color should be immediately taken out of the drainage oil, slow action chicken will lose The chicken will lose its moisture and become dry.
Warm reminder:
Generally speaking, fried things or eat less for good, but chicken compared to other often eat meat, or belong to the calorie fat are relatively small, and chicken has a special advantage, is that the chicken is almost suitable for matching in addition to bananas in addition to any fruits, so you if you like to eat fried chicken, you may wish to fry the chicken after the fried chicken cut strips or dice, and lettuce, grapes and mix with the chicken. If you like to eat fried chicken, cut it into strips or dice and toss it into a salad with lettuce and grapes, or just serve it with lemon juice, which will make it taste tender and not too greasy.
Tricks to make fried chicken wings
Trick 1: marinade
The main flavor of chicken wings is in the marinade step, so the marinade is not good enough, enough flavor, will have a great impact on the flavor, marinade chicken wings marinade usually use strong flavor ingredients, although many items but usually not a lot of portions, so as to maintain the original flavor of the chicken itself is not lost in the marinade, the marinade is a good way to keep the chicken itself, but also to maintain the flavor of the chicken. With a small amount of marinade, it's not as easy to marinate the chicken evenly and flavorfully. The trick is to mix the marinade well so that the flavors of each ingredient in the marinade are evenly distributed before putting the wings in, and then try to spread the marinade evenly on the surface of the wings, it is okay to rub them a little bit, and repeat the step of spreading the marinade evenly halfway through the marinade, so that the flavors can be more evenly distributed.
Tip 2: Mix the batter
The batter is a very common coating for fried chicken wings, and it is very important to mix the batter evenly to make the outer skin crispy and thin. If there are any flour particles or air bubbles in the batter, the skin will break easily, which will not only make the skin tasteless, but will also cause the wings to lose their flavor during deep-frying because they cannot be tightly wrapped. When mixing the batter, you can use a spoon to stir along the bottom of the container in a circle, so that the lumps can be pressed and scattered, and if there are big bubbles, you can gently tap the bottom of the container to make the bubbles come out.
Tip 3: Dip the wings in flour
In addition to the batter, the outer shell of the wings often needs to be dipped in flour, whether it is dipped in flour, breadcrumbs, or other powders, you need to master the two tricks of the trade, that is, uniformity and denseness, unevenly dipped in the powder will make the outer shell have a thicker and a thinner, naturally less tasty, and the powder dipped in the powder is too loose, it is easy to peel off in the deep-frying, and not only does the outer shell peel off, but it will also cloud up the whole pot of oil. The whole pot of oil will be cloudy. When you dip the powder, you should check whether all the crevices are covered. If the powder is too thick, you can gently tap it to let the excess powder fall off naturally, and when the powder is evenly dipped, you should gently press the powder with your hand.
Tip 4: deep-frying
When it comes to deep-frying, there are more things to pay attention to, first of all, the temperature of the oil should be about 180 degrees Celsius, too high, it will make the skin too dark, and even can not be cooked, too low, then the meat will be fried out of the old and with a sense of greasiness. One by one, one by one, slowly put into the pot, so that they will not stick to each other, but also to avoid the oil temperature is reduced too much at once, when frying should be turned over at the right time, the color of the surface and the degree of cooking will be uniform. If you like to eat the skin a little crispy texture, can be divided into two frying, in the frying to half of the time to fish out, let the chicken wings a little cool down, and then put back into the frying pan fried until cooked through.