Ingredients: chicken wings 500g, starch 100g, water 20g, Orleans pickled chicken powder 35g, aluminum-free baking powder 5g.

Exercise:

1. Make two cuts on both sides of the chicken wings, then soak them in clear water, wash away the blood, take them out and drain them.

2. Put the chicken wings in a container, add 35g of chicken wing marinade (I choose the taste of Orean), add 20g of clear water, put on disposable gloves, massage the chicken wings with both hands, and then put them in the refrigerator for more than 4 hours.

3. Add baking powder to the starch, stir well, evenly coat the surface of the pickled chicken wings with starch, preheat the chicken wings in an air fryer at 180℃ for 5 minutes, and put the chicken wings wrapped with dry powder into the frying basket.

4. The frying pan worked at 185 degrees 1 1 min. When I took out the chicken wings, I found some oil coming out. The surface is crisp and golden, but it still feels a little raw (I can turn it over or not, so I don't turn it over, lazy. The experiment proves that I can do it.

5. The frying pan continues to work at 175 degrees for 5 minutes. This time, the chicken wings are completely mature, with more surface colors, very crisp and ready to eat.

Tips:

1, fried chicken wings are delicious. No matter what pot you use, curing is everything. Chicken wings with pickled peppers are delicious even if they are not fried. If you can't pickle it yourself, buy a bag of marinade to make sure it's exactly the same as the outside. Orleans is my favorite.

2, using air fryer to make fried chicken wings should also be skillful, that is, you can't wrap the batter, otherwise the batter will leak out along the hole at the bottom, but the crispy effect of fried chicken wings on the surface of fast food restaurants can be made by dry powder and soaking, and baking powder is the key.