Marinade for fried chicken wings: Orleans marinade, light soy sauce, dark soy sauce, oil, salt.

Methods of marinating fried chicken wings: first, wash the chicken wings with water several times to dry the water and cut on the knife; then mix the chicken wings and seasonings evenly into the food preservation bag; after that, use your hand to massage the wings through the plastic bag repeatedly, so that the seasonings are well mixed with the chicken wings; finally, put them in the refrigerator to keep the freshness of the more than 4 hours, if you want to taste, it is best to marinate overnight.

Fried chicken wings Note:

1, fried chicken wings must be fried with medium heat, so that the chicken wings fried out of the outside of the crispy tender, if you use high-fire frying is very easy to fry the outside of the root of the chicken wings fried batter, the inside is not cooked.

2, with the right amount of flour, cornstarch and half a tablespoon of salt stirred evenly into the fried chicken powder, add half a tablespoon of salt is not only for the purpose of flavoring, but also to make the fried chicken wings out of the more delicious.

3, chicken wings need to be fried twice. The first time you need 60% hot oil temperature, when you put chopsticks into the pot, when the chopsticks around the small bubbles continue to rise, it means the oil temperature is 60% hot. After that, you need to re-fry the chicken wings once, and the re-frying requires the highest oil temperature. When the cooking oil in the pot starts bubbling on the surface, it means the oil temperature has risen to the highest.