"5-6 minutes. When frying chicken wings, you should not fry them for too long. Fry them on high heat for 5-6 minutes.

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

Seasonings can be adjusted to your liking. For example, if you like Chinese style, you can marinate it with oyster sauce, scallions and five-spice powder, or bake it with salt. Those who like Western style can marinate with spices such as black pepper, rosemary, allspice and thyme.

Detailed practice steps

First step, marinate the chicken wings.

Wash the chicken wings and control the water, then mix the seasoning with the wings, scrub well with your hands, cover with plastic wrap and marinate in the refrigerator overnight, it will be more flavorful.

Marinate in the refrigerator overnight.

If you don't want to marinate it for that long, you can make a few slits in the wings with a knife so that you can eat it faster. However, I still recommend that you marinate it slowly in the fridge so that it will have more flavor and avoid spoilage, especially when the weather is hot.

If you're working, you can buy chicken wings at night and marinate them. Fry them for 10 minutes the next morning and they are ready, very easy and quick.

Step 2, prepare for frying.

Find a deeper pot and pour in oil that can submerge 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 deep frying).

Raise the temperature of the oil to 60% hot, about 130 degrees for peanut oil and 150 degrees for corn oil, and the oil temperature is about 25 degrees.

How do you judge oil temperature? Here are 3 small ways to teach you:

1. Inexperienced can be measured with a kitchen thermometer.

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

3. Or stick a pair of chopsticks into the oil. Dense bubbles around the chopsticks with slight smoke and gas indicate 5-6% heat.

When the oil is hot, let's handle the chicken wings. Wipe the marinade off the surface of the wings with a kitchen paper towel, then coat the wings evenly with flour, no breadcrumbs, wrap them and let them sit for a while.

Wait for the oil to warm up well, then coat the chicken wings in flour, then gently shake the wings with your hands to shake off the excess flour, because if the flour is too thick, it will absorb the oil and taste greasy.

First fry.

After that, carefully put the chicken wings into the frying pan and fry for 3 minutes to remove the oil.

Frying again

Raise the oil temperature to about 170 degrees and fry the chicken wings for another 1 minute. This step is to make the surface of the chicken wings more crispy.