How to fry red chicken wings, how to fry frozen chicken wings

The method of fried chicken is not difficult, but the most important thing is the crispy skin outside, some people say that they make their own fried chicken skin fried after a while will not be crispy, in fact, it is the problem of fried powder, the most common household is generally cornstarch or flour, cornstarch is soft, flour absorbs water, so fried out is not crispy enough, fried chicken if you want to be delicious, fried powder is the most critical.

Korean-style fried chicken recipe.

Operation steps] Step 1: Prepare a pound of chicken wings, either in the wings or at the root of the wings. Before the chicken wings are fried, you need to marinate them, first put in an egg white, grasp it well with your hands, let the chicken wings fully absorb the egg white, this step can make the meat smooth and tender, then add 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of oyster sauce, an appropriate amount of minced garlic, an appropriate amount of black pepper and white pepper, and then grasp well with your hands to let the chicken wings absorb part of the flavor of the sauce first.

Step 2: Then add half a bag of milk, the function of milk is to make the chicken wings tender and juicy, prick the chicken wings with a toothpick, so that you can fully absorb the flavor of the marinade, cover with plastic wrap and refrigerate and marinate overnight, if you are in a hurry, you should also marinate for at least three hours.

Step 3: Prepare a clean plate with some sweet potato starch in it.

Step 4: Take out the marinated chicken wings and discard the sauce from the marinated chicken wings.

Step 5: Put the chicken wings into the dry sweet potato starch and cover it with starch, then put it in water and dip it quickly, then put it in the dry sweet potato starch and wrap it in a layer, press down hard while wrapping the flour, so that the flour is more evenly coated, and lift it up to shake off the excess dry powder after the powder is wrapped.

Step 6: After the chicken wings are all coated in flour, look at the starch on the surface to have some texture and thickness, and put them all in a dry dish for later use. Let the flour on the surface of the chicken wings regain moisture for two minutes before frying in the pan, the flour must be coated with flour firmly, not very dry, easy to fall off, and not too wet, otherwise it will be easy to fry and not crispy.

Step 7: Pour oil into the pot and burn it to 6 into heat, that is, the oil surface is rippled and slightly flowing, and then put the chicken wings into the oil, fry them slowly over low heat, do not turn them when you just get out of the pot, it is easy to lose the powder, the oil temperature can not be high, and the fire can not be too urgent, otherwise it will lead to the chicken wings being undercooked inside and the outside being too colorful. After the surface of the chicken wings is set and floats, you can gently turn it and fry it until the surface is crispy, and you can take it out.

Step 8: Prepare the ingredients for Korean fried chicken, 30 grams of Korean hot sauce, 30 grams of tomato paste, 40 grams of honey, and 50 grams of water.

Step 9: Pour oil into the pot, add an appropriate amount of minced garlic and stir-fry to bring out the aroma of garlic.

Step 9: Pour in the Korean hot sauce, tomato paste, honey and water and stir-fry until the sauce is thick.

Pour in the fried chicken wings and stir-fry until the surface of the chicken wings is evenly coated with the sauce, the sauce should not be too watery, otherwise the puff pastry on the outside of the chicken wings will be softened. This is the advantage of using sweet potato flour as a breading, which has high viscosity, crispy skin, and is not easy to be soaked in the sauce.

The most important thing is the fried chicken part in the front, if you like to be crispy, you can use sweet potato starch or potato starch to make a coating, if you use cornstarch and flour to make a coating, the crispy skin is easy to soften when hanging the sauce. The sauce should not be too watery, otherwise it will not make a crispy texture no matter what kind of breading.

Ingredients for marinating chicken wings: Ingredients according to the amount of 5 catties of chicken wings, 1 carrot, 3 cloves of celery, 1 onion, 20 pieces of garlic (crushed), 1 piece of ginger (crushed), 10 bay leaves, 5 star anise (crushed), 1 tablespoon of thirteen spices, 5 pieces of red milk, 2 tablespoons of monosodium glutamate, 5 tablespoons of fine salt, 5 tablespoons of sugar, 1 tablespoon of honey, 5 tablespoons of evaporated milk, half a bottle of cooking wine.

Preparation of fried chicken wings: 1 5 catties of chicken wings are washed, remove the fine hairs and gently cut three knives on both sides of the knife. 2 Prepare the above ingredients and put them in a large basin and rub them with your hands to make out the juice evenly.

3 Pour the chicken wings into a bowl, add water and stir well, and soak for 2 hours. 4 When it's time to take it out, put it in a pan with a temperature of 70% hot oil and fry it until the bright red chicken wings float on the oily surface, remove and drain the oil, and then serve on a plate. Note:

It can be eaten according to each person's taste, with sweet and spicy sauce or tomato sauce.

The inside of the chicken wings is still red after they are cooked, probably because the chicken wings are not fresh enough or are not cooked. Wait for the chicken wings to thaw before sautéing. Usually the chicken wings bought in the supermarket are quick-frozen, if they are boiled on ice, the temperature on the outside is high and the temperature on the inside is low, the outside is cooked, the inside has not been thawed, and the blood water is still inside.

As a result, a red phenomenon appears.

Whether you are boiling chicken wings, deep-frying chicken wings, or sautéing chicken wings, you need to wait until the chicken wings are completely thawed before putting them in the pan. Before putting it in the pot, remember to marinate it, so that the chicken wings are more flavorful and delicious. Chicken wings have more meat quality, which has the effects of warming and invigorating qi, strengthening the waist and stomach.

Chicken wings are very nutritious, the meat is very fragrant, and it is easier to chew, but you can't eat too much. Compared with the tip of the wing and the root of the wing, the chicken medium wing is rich in collagen, which is good for maintaining the luster and enhancing the elasticity.

Chicken wings must be bought fresh, if the grinding draft finds that the chicken wings have an unpleasant smell, it is best not to continue to eat. After buying chicken wings, they should be placed in the freezer layer of the refrigerator, so that the storage time is longer, but the storage time should not be too long, and the low temperature environment does not mean that the long-term inhibition of bacterial growth is inhibited.

Chicken wings are coated in egg wash and then fried, the specific method is as follows:

Ingredients: 8 chicken wings, 1 egg, 150g flour, 80g breadcrumbs, 1 teaspoon cooking wine, 1 teaspoon salt, 1 teaspoon oil, 1 teaspoon sugar.

Excipients: appropriate amount of oil, appropriate amount of salt.

1. Blanch the chicken wings and rinse.

2. Marinate with cooking wine, salt, oil and sugar for half an hour.

3. Then evenly dip the egg mixture.

4. Evenly coat with flour.

5. Wrap in a layer of breadcrumbs.

6. Pour an appropriate amount of oil into the pot and fry the chicken wings until golden brown on both sides.

7. Finished product.

Ingredients: 3 chicken wings, appropriate amount of breadcrumbs, appropriate amount of pepper and salt, 1 dough simmer, 6 tablespoons cake flour, 2 tablespoons corn flour, 250 water

Method 1Put the low-gluten flour and corn flour into a large basin and mix well, and mix with water to form a simmer.

2.Crack the eggs into a bowl and stir well, then add to Method 1 and stir well to form a dough.

3.Wash the chicken wings and put them in the recipe 2 dough to coat evenly.

4.Spread method 3 in a layer of breadcrumbs for later use.

5.Heat the salad oil in a pan to 180 degrees Celsius, and slowly add the chicken wings that have been dipped in recipe 4.

6.Fry Method 5 over medium heat until the surface is golden and crispy, drain the oil, and dip it in pepper and salt when eating.

Ingredients: 3 chicken wings, a little cake flour, 5 tbsp honey mustard, 1 dough, 4 tbsp crispy fried flour, 6 tbsp cake flour, appropriate amount of white wine, appropriate amount of pepper and salt, 20 lemon juice

Method 1Wash and drain the chicken wings, put them in a large bowl, add all the marinades, mix well and marinate for about 6 minutes.

2.Mix the crispy fried powder and low-gluten flour in the dough material evenly, add a little water to make a soup, then beat in the eggs and stir evenly into the dough, put in Method 1 to evenly coat the dough, and then coat the surface with a layer of low-gluten flour after taking it out.

3.Pour an appropriate amount of salad oil into the pot and heat to 180, slowly put in the chicken wings wrapped in Method 2, fry them over medium heat until the surface is golden and crispy, drain the oil, and serve with honey mustard sauce.

Ingredients: 8 chicken wings, 1 pack of fried chicken powder.

Seasoning: salt, sugar, white pepper, cooking wine.

Method 1, first cut the chicken wings, draw two knives under the wings, in order to make the surface look good and retain the water to adapt, do not scratch. Place the chicken wings in a container and marinate with salt, sugar, white pepper and cooking wine for about 30 minutes.

Second, use a dry bowl to put the fried powder, the wings can be put into the pan to fry, fry over medium and low heat, the oil should be deeper than the thickness of the chicken wings, when the oil is not enough, the surface powder layer is more absorbent. Do not turn it when entering the pan, otherwise the powder will fall off from the surface of the wings, and when the powder is more solid, you can gently flip the other side and fry it. Fry and filter the oil.

Ingredients: 300 grams of frozen chicken wings, 2 tablespoons of marinated meat powder, 100 grams of fried powder, appropriate amount of egg liquid 1, take out the frozen chicken wings and soak them in water.

2. Remove the soaked chicken wings and add 2 tablespoons of marinated meat powder to marinate for 20 minutes.

After a few minutes, dip the chicken wings in the egg mixture.

4. Then put the chicken wings in the frying powder.

5. Heat oil in a pan and pour in the chicken wings coated in powder.

6. Fry chicken wings over medium heat to set the shape.

7. Remove and fry until golden brown.

8. Remove the chicken wings and serve on a plate.

First thaw the frozen chicken wings in warm water, and then marinate them for 30 minutes with a spoonful of rice wine, half a spoon of black pepper, a spoonful of salt, half a spoon of five-spice powder, one shallot, and 3 slices of ginger, which will remove the fishy smell of the chicken wings and make them taste better.

Ingredients: 5 chicken wings, 50 grams of breadcrumbs, 50 grams of starch, 1 egg.

Excipients: 1 2 tablespoons of black pepper, 1 tablespoon of salt, 1 tablespoon of rice wine, 1 2 tablespoons of five-spice powder, 1 ginger with chives, 1 pack of 3 slices of tomato paste.

Preparation of fried chicken wings:

1.After the chicken wings are cleaned, use a toothpick to evenly tie a small hole on the chicken wings, and then marinate it for 30 minutes with a spoonful of rice wine, half a spoon of black pepper, a spoonful of salt, half a spoon of five-spice powder, a chives, and 3 slices of ginger.

2.Prepare starch, breadcrumbs, an egg.

3.After shaking off the seasoning particles on the chicken wings, the starch grains are now rolled and evenly coated with starch.

4.Then pass it in the egg mixture.

5.Finally, coat the breadcrumbs evenly.

6.Wrap the chicken wings and set aside.

7.When the oil is boiled to 7 hot, put in the chicken wings, and fry them slowly over low heat for 5-7 minutes, and the chicken wings can be fully ripe in 5-7 minutes, and there will be no blood in them.

8.It tastes even better with a little tomato sauce.

Let it thaw naturally [just put it in warm water], then pass it in boiling water for a while, and then castrate it with ginger slices, bay leaves, salt, and ingredients [30 minutes] to make it taste better, and then it can be roasted, absolutely delicious.

Wait until the chicken is completely thawed, then put it in the seasoned boiling water and fly the water until the chicken is fully cooked, pick it up and put it in ice water to cool, and then fry it until the chicken is golden brown.

Material. Marinated chicken wings, cooking wine, salt, pepper flour, egg whites, corn flour.

Method. 1.Marinate the chicken wings, add cooking wine, salt and pepper to the chicken wings (the seasoning can be changed at your own discretion), and grasp well with your hands;

2.Use the egg white of an egg and a few teaspoons of corn flour, add half a finger of salt, and stir with an electric whisk, the consistency is so that the pulp can hang on the wings and be rough as above;

3.Dip the chicken wings in the prepared slurry, fry them in a slow fire, the oil temperature is not too high, fry until light yellow, then increase the oil temperature, fry until golden brown, and drain the oil.

10 marinated chicken wings and 3 salted eggs.

20ml rice wine 1 bowl of fried chicken broth mix.

Butter 10g eggs apiece.

The preparation of salted egg yolk fried chicken wings.

Step 1: Prepare the materials.

Step 2: This recipe is made using the ACA North American Appliance ATO-EAF18A Air Fryer Oven. First of all, the oven is preheated at 150 degrees in baking mode for 10 minutes, take out the salted eggs, soak the egg yolks in rice wine for about 1 minute, then take out the egg yolks and put tin foil on the baking tray, put the salted egg yolks on the baking tray and put them in the oven, and the surface of the baked egg yolk can be baked with oil.

Step 3: After the oven is released, let it cool, crush the salted egg yolk and set aside the rock.

Step 4: Air Fry: Use the air frying function to preheat at 180 degrees for 10 minutes. Wrap the marinated chicken wings in a layer of egg mixture and fry the chicken powder in a basket and fry in the oven for about 15-20 minutes.

Step 5: Fry until the surface is golden brown and ready to bake. (Be careful not to wrap too thick when wrapping flour, too thick will cause a layer of white powder on the surface, which is normal.)

Step 6: Pour butter into the pot, add the salted egg yolk crushed, stir-fry over low heat until the sand rises, pour in the chicken wings to coat the chicken wings with salted egg yolk.

Step 7: Remove the finished product from the pot and put it on a plate.

Fried chicken wings. Ingredients: 500g chicken wings, cooking wine, 1 tsp soy sauce, 1 tsp chicken broth mix, 1 tsp sugar celery, 1 tsp cornstarch, 1 tsp pepper, 1 2 tsp salt, 1 2 tsp salt.

1.Get the materials ready.

2.The seasoning is also ready.

3.Wash the chicken wings after thawing.

4.Use a needle to prick the chicken wings on both sides countless times.

5.Bring water to a boil in a pot, add chicken wings, bring to a boil over high heat and continue to cook for about 5 minutes.

6.Remove and rinse constantly with water.

7.Wash the chicken wings until they are cool, remove them and blot them with kitchen paper.

8.Add all the seasonings, mix well and marinate for 30 minutes.

9.Remove and evenly coat with egg mixture.

10.Dip in flour.

11.Finish with breadcrumbs.

12.Heat the oil in the pan and boil the oil until it is 8 hot, that is, insert the chopsticks down, and many small bubbles will appear next to the chopsticks.

13.Add the chicken sauce soaked in breadcrumbs and fry over medium-low heat until golden brown on both sides.

14.Take it out, use kitchen paper to absorb the oil, and you can start eating.