How to make KFC Spicy Chicken Wings with crispy outer skin, without using egg wash and breadcrumbs in order to make scaly, check out the steps of how to do it.

Materials

Wrapping:

Chicken wings (center wing or wing root) ..... .10pcs

(Medium gluten) flour ..... .180 grams

Corn starch ..... .60g

Baking soda (no baking soda) ..... .2g

Salt ..... .2.5g

Black/white pepper...... 2 grams each

Marinade:

Salt ..... .10 grams

Black pepper ..... .2 grams

White pepper ..... .1 grams

Capsicum powder ..... .1 grams

Garlic powder ..... .5 grams

Ginger ...... Moderate

Unsweetened yogurt ..... .2 tbsp

Steps

1. First, poke some small holes on the chicken wings with a bamboo skewer to absorb the marinade better. Pour all the marinade into the chicken wings and scrunch it well. Adding yogurt can help the seasonings mix well and fully coat the chicken wings. And using yogurt will make the chicken more tender. Marinate for 1 hour or more, or you can also put them in the fridge overnight for more flavor.

2. The ratio of flour to cornstarch is 3:1. If you don't have a scale, you don't have to be so precise, 2:1 is fine, you can adjust it according to your taste. Starch is crunchy and flour is soft, so mix the two together. Add all the other seasonings to the flour and eat the crust for flavor. One of the baking soda can add fluffiness, no can also not add.

3. Bury the chicken wings in the wrap and tumble a few times while pressing down. Remove from the oven, shake off any excess flour, and dip them in water for about 2 seconds, being careful not to rinse off the surface of the wrap with too much movement.

4. Drain and put back into the coating powder, repeat rolling and pressing, while gently rubbing the skin of the chicken wings, it will come out a layer of scaly skin, which is the key to Kentucky chicken wings.

5. When the oil temperature rises to 150-160 degrees, and there are fine bubbles when the chopsticks are put into it, you can put in the chicken wings and fry them for about 4 minutes, until the skin is brown and then fish them out and put them aside first. After all the wings are fried, turn up the heat and raise the oil temperature to about 200 degrees. If you don't have a thermometer, wait for 1 minute or so, and when you see the oil rolling more vigorously, add the chicken wings and fry them quickly for 15 seconds. The skin will be darker and the color will look better. The oil temperature is very high for the second re-frying, so it can't be long.

6. Tender and juicy chicken wings on the fried, out of the pot and put 10 minutes is still very crispy. If a lot of fried chicken wings can not finish, you can first fry all the first time, the second time to eat as much as fried fried, fried after the re-frying is still very crispy.

- Tips-

1, marinade do not use soy sauce these, because KFC is mainly black and white pepper as the main flavor.

2, don't use egg wash to wrap the wings, water and wrapping powder is the key.

3, control the oil temperature, the fried chicken wings will not be very oily. If the oil temperature is too low, it will absorb a lot of oil on the surface.

4, stored until the next day to re-fry the outer skin is not much difference, but the internal juice will not be so rich.