Step 1: Wash chicken wings, and prepare fried garlic powder and water (cold water or ice water).
Step 2: If the surface of the chicken wings is intact, in order to preserve the beauty of the chicken wings, you can punch a few small holes in the back of the chicken wings.
Step 3: Measure the powder and water according to the ratio of powder: water = 10: 20, and mix the water and powder evenly.
Step 4: pour the slurry into the chicken wings to ensure that the chicken wings evenly cover the slurry; It is suggested to put it in a strong bag for half an hour, and then put it in the refrigerator 1 ~ 2 hours (note: the time from mixing to frying should not exceed 3 hours, otherwise it will make the pulp effect); After pickling, discharge excess slurry, and do not leave large slurry.
Step 5: fry the chicken wings, and flexibly control the frying time according to the size and heat of the chicken wings (it is recommended that the oil temperature be controlled at 170℃ ~ 180℃) until they are cooked thoroughly.
Suggested cooking time and method:
Chicken wings: master them flexibly according to their own size until they are cooked, usually about 6 minutes.