Seasoning: Soy Sauce, Garlic, Wine, Pepper, Salt, Lemon Juice, Chicken Essence, Cooking Wine

Methods of Preparation Editor

1. Wash the chicken wings and put them into the marinade with soy sauce, garlic, wine, pepper, salt, chicken essence, cooking wine, for about 1-2 hours. 3、 Grease a skillet with butter and place the chicken wings one by one in the skillet for 10 minutes.

Making Tips Editor

Marinade

The main flavor of the chicken wings is in the marinade step, so the marinade is good enough to be flavorful enough to have a great impact on the flavor, marinade chicken wings marinade is usually used ingredients with strong flavor, although there are a lot of items, but the amount of portion is usually not too much, so as to keep the chicken's own original flavor will not be lost in the marinade, in the case of the marinade, the amount of portion is small. With a small amount of marinade, it's not as easy to marinate the chicken evenly and flavorfully. In the marinating process, the trick is to mix the marinade, so that the flavor of each component of the marinade is uniform, and then put the chicken wings, and then try to evenly spread the marinade on the surface of the chicken wings, a little bit of force rubbing is not a problem, you can repeat the step of spreading the marinade evenly, so that it can be more evenly flavored.

Mixing the batter

The batter is a very common coating for fried chicken wings, and it is very important to mix the batter evenly to make the outer skin thin and crispy. If the batter has flour particles or big air bubbles, it will make the outer skin easy to rupture, which will not only be unpalatable, but will also make the wings hard to eat when frying. If there are any flour particles or air bubbles in the batter, the skin will break easily. When mixing the batter, you can use a spoon to stir along the bottom of the container in a circular motion to break up any lumps, and if there are large air bubbles, you can gently tap the bottom of the container to disperse them.

Powder dipping

In addition to the batter, the outer coating of the chicken wings often needs to be dipped in powder. Whether it is dipped in flour, breadcrumbs, or other powders, you need to master the two tricks of the trade, that is, uniformity and denseness; unevenly dipping the powder will make the outer coating thicker and thinner, which will make the coating taste naturally bad, and the powder dipped in powder is too loose, so it will easily flake off when frying, and not only will the outer coating fall off, but also will make the entire pot of oil muddy. The oil will be cloudy. When you are dipping the powder, you should check whether all the cracks are covered, if the powder is too thick, you can gently tap it to let the excess powder fall off naturally, and when the powder is evenly dipped, you should gently press the powder with your hand to tighten it a little bit.

Frying

When it comes to deep-frying, there are more things to pay attention to. First of all, you need to keep the oil temperature at about 180 degrees Celsius, which is too high to make the outer skin too dark and not even cooked through, and too low to make the fried meat too old and greasy. One by one, one by one, slowly put into the pot, so that they will not stick to each other, but also to avoid lowering the temperature of the oil too much at once, and when frying, you should also turn over at the right time, so that the surface color and the degree of cooking will be uniform. If you like to eat the skin a little crispy texture, can be divided into two frying, in the frying to half of the time when the fish out, let the chicken wings a little cool down, and then put back into the frying pan fried until cooked through.

Q: How do I store and reheat unfinished chicken wings?

The flavor and texture of fried chicken wings is best when they are fried now, and when they are rewarmed, they will not taste as good. However, if you can't eat them all, you should let the wings cool down completely so that they won't produce moisture that will cause the outer skin to paste off, and then wrap them up in a plastic bag or a plastic box after cooling them down sufficiently, and it is best to not overlap them so that they won't bump into each other or rub against each other and cause the outer skin to fall off, and then put them in the refrigerator to store them in a cold place. To reheat the chicken wings, take them out of the refrigerator early and leave them at room temperature for a while to bring them back to room temperature, then fry them in hot oil at about 160℃ for 1 minute on low heat before serving, or use the oven to reheat them.

Q: Why does the skin puff up and separate from the chicken skin?

This is usually because the batter is not evenly coated, or the batter is not mixed carefully enough and there are air bubbles. When there is air between the coating and the chicken skin, the air will expand when the frying is heated and separate the coating from the chicken skin, and if this happens, the wings will be greatly affected, and the moisture of the skin and the meat will be seriously lost, making the skin hard and the inside dry. This can be avoided by paying more attention when mixing the batter and dipping the coating.

Q: Why is the color of my chicken wings not golden brown enough?

For chicken wings to be golden brown, the batter, oil temperature, frying time and oil quality all have a role to play. The color of the coating varies from one coating to another. If you want a more golden color, you can choose a coating that contains egg or cheesecake batter. If the oil temperature is too high or the frying time is too long, the color will become darker, on the other hand, if the oil temperature is too low or the frying time is not enough, the color will be white, if the quality of the frying oil is not good or if it is reused for too many times, it will also affect the color of the frying, if you can master these points, I believe that you can fry the golden color.

Q: What should I do if the frying oil becomes dirty?

The process of deep-frying food will change the quality of the oil, and at the same time, the shedding of food crumbs or coated powder will make the frying oil darker, and there will be a lot of sediment, which will make the frying oil look dark and dirty, and each time we use it, we have to filter out the sediment, so as not to accelerate the deterioration of the frying oil, and at the same time, avoid staining on the frying objects to affect the appearance of the sediment particles are very small and can not be filtered out. If the sediment particles are very small and can not be filtered out, you can heat the oil, pour some tahoe water (a little tahoe plus a little water to adjust evenly, the less water the better but must be adjusted) into the pot frying and stirring, tahoe water will adsorb these sediments, the formation of larger lumps, and at this time once again filtered once can be filtered out of these impurities through the filter.