"My niece loves to eat chicken wings. Every time, she marinates the roasted wings and bakes them. Try frying it simply today and sprinkle some salt and pepper. Compared with the previous roasted wing, it is a simple and rustic taste. Because the salt and pepper powder I bought is not salty, it is mainly seasoned with salt when pickling. When frying, turn it over every once in a while, don't fry it for too long, it's easy to fry. "

The practice of salt and pepper chicken wings

1.

Chicken wings need to be thawed in advance, and they should be scratched twice on both sides with a knife, so as to facilitate pickling and savoring.

2.

Then soak the chicken wings in water for two hours to remove the blood inside, and it is best to change the water every half hour.

3.

Drain the chicken wings, add 2 teaspoons of salt and appropriate amount of cooking wine. If soy sauce is added, the amount of salt should be reduced appropriately.

4.

Add a proper amount of salt and pepper powder and pepper powder, grab them evenly, then cover them with plastic wrap or put them in a plastic bag and refrigerate overnight.

5.

The next day, wash the chicken wings into the water, and then dry the water with kitchen paper.

6.

Pour a little oil into the non-stick pan and heat it first.

7.

Fried chicken wings. It is best to fry the outer surface of chicken wings first. This layer has thicker chicken skin and more fat. Be patient with a small fire throughout the process, and it will be easy to fry when it is big.

8.

When the outer surface of the chicken wings is slightly burnt, turn them over and fry the other side.

9.

Sprinkle some salt and pepper powder and a little pepper. Fry both sides with a little seasoning.

10.

Stick the chicken wings with chopsticks, you can easily put them through without blood flowing out, and the chicken wings are almost the same. Just sprinkle some minced garlic and saute.

Finished map of salt and pepper chicken wings

knack for cooking

1, chicken wings with oblique knives on both sides, which is convenient to taste. Soak in water for two hours, which is to soak the blood inside. You can add a little soy sauce when pickling, which may make the color look better. I didn't add soy sauce because there was too much salt. If you add soy sauce, you should reduce the amount of salt, otherwise it will be very salty. ?

2. The next day, wash the chicken wings with water, wash away the seasoning on the surface, and fry them well, and we will sprinkle salt and pepper powder later.

3, minced garlic can be added or not according to your own preferences, and it will have a little garlic flavor.