The chicken wings with Orleans flavor are particularly delicious, and the main taste is sweet and spicy. Before making chicken wings in Orleans, you need to marinate them, because most of them are powdery, so you must marinate them for flavor. When frying chicken wings, you must fry them at high temperature, and be careful not to let the spilled oil burn your skin. So how do you fry chicken wings in New Orleans?

Fried chicken wings with Orleans flavor, sweet and spicy, with shiny surface; The smell is fresh and attractive, and the unique sweet and spicy flavor of Orleans, coupled with the delicious chicken, makes people drool! Friends can also try their skills with wing roots, chicken legs, whole chickens or other meat; To measure the marinade, just find a cup or spoon marked with scales.

Step 1: Choose fresh chicken wings, make holes in the surface or back, and marinate. Wash and set aside. Stir 4.0g of spicy gravy and 10g of water evenly, and pour into 1000g chicken wings and mix well. It is recommended to use a strong bag, seal it and roll it gently until the juice is better absorbed by the meat. Then put the marinated chicken wings in the refrigerator 12 to 24 hours, and it is best to turn them once or twice during the marinating.

Step 2: Mix the pulp according to the proportion (super fried powder: water = 1: 1.5). Stir 30g powdered water * * (18g powdered water+12g water) evenly, then pour it into 1000g pickled chicken wings, mix and stir evenly, and ensure that the slurry is evenly attached to each chicken wing.

Step 3: Cover the chicken wings with super fried powder to ensure that the surface is completely covered with powder, remove the floating powder, and gently shake the pulverized chicken wings to make the surface of the chicken wings appear natural scaly and wait for frying.

Step 4: Put an appropriate amount of cooking oil (about 2-3 times the amount of chicken wings to be fried) into the pot, fry for 5-7 minutes at 180℃, and hold the chicken wings flexibly according to their size. The surface color is golden.

1. Chicken wings bought in supermarkets are usually frozen, so the first step is to thaw them, and then wash them with water after they are all melted.

2. Add water to the Orleans marinade and mix well. The ratio of water to seasoning is: chicken wings 1000g, seasoning 35g and water 100g. Of course, if you can't eat that much, you can reduce water and materials in proportion.

3. Take a fresh-keeping bag and put the chicken wings in it first, then pour the Orleans marinade into the fresh-keeping bag and shake it back and forth a few times, so that each chicken wing is evenly labeled with marinade. Put it in the refrigerator, remember to put a plate under it, because the marinade may leak out after a long time, so keep this detail on the safe side. Marinate chicken wings for half a day, preferably overnight.

4. Put the chicken wings evenly on the grill and put them in the middle of the oven. The baking tray is placed on the middle and lower floors, so it is necessary to spread a layer of tin foil on the baking tray, otherwise it will be difficult to clean.

5. Brush a layer of marinade water on the surface of chicken wings. The oven is 220 degrees, about 30 minutes.

6. It is best to turn the middle of the chicken wings over and brush a layer of marinade water. Be sure to eat it while it is hot. It smells best. If it is cold, it can be heated in an oven or microwave oven.