How to fry chicken wings with fried chicken powder to be delicious, how to make fried chicken wings

The fried chicken wings sold in the supermarket are fragrant and crispy. Very tasty. I will buy the chicken wings and code the flavor, and the prepared fried chicken powder, I am so witty, and then put it into the fifty percent oil temperature, I know the magazine, five or six in the mouth.

Ingredients: 9 chicken wings, 1 tablespoon garlic, 1 tablespoon chopped green onion, 1 tablespoon cooking wine, 1 teaspoon black pepper, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 3 tablespoons flour, 3 tablespoons starch, 1/2 tablespoon salt

Preparation of fried chicken wings with garlic:

1. Prepare all the ingredients.

2. Cut two knives on each side of the chicken wings.

3. Add minced garlic and chopped green onion.

Spoon light soy sauce. spoon oyster sauce.

6. 1/2 teaspoon of salt.

spoon cooking wine. spoon ground black pepper.

9. Marinate for 1 hour.

10. Mix flour and starch evenly.

11. Coat the chicken wings with dry powder.

12. Fry the oil at a temperature of 6 for 7-8 minutes.

13. Remove and drain.

14. Heat the oil temperature and fry for 1 minute.

15. Fry until golden brown and remove the oil.

16. Crispy on the outside and tender on the inside, start eating.

Ingredient breakdown.

10 chicken wings.

Breadcrumbs to taste.

Eggs for two. Tonkatsu ingredients to taste.

Cooking wine to taste. Light soy sauce to taste.

Salt to taste, five-spice powder to taste.

Other flavors. The frying process is hours and time-consuming.

Normal difficulty. Steps to fry chicken wings.

1Put water in the soup pot, add green onions, ginger slices, put the chicken wings into the boil for a while, skim off the foam 2 Wash the burned chicken wings, add cooking wine, light soy sauce, salt, five-spice powder, green onion segments, ginger slices and marinate for two hours 3 Prepare the ingredients for the fried pork chop (the original fried chicken powder is used up, replace it with the pork chop powder, the effect is about the same) 4 Prepare the ingredients for the fried pork chop (the original fried chicken powder is used up, replace it with pork chop powder, the effect is about the same) 5 Evenly stick the pork chop powder on the outside of the chicken wings (the breadcrumbs below the chicken wings) 6 Beat the eggs, Wrap the chicken wings with pork chop flour in a layer of egg mixture7 and evenly stick the breadcrumbs on the chicken wings that have been coated with egg mixture.

8. Boiled oil in the pot until it is 70% hot, fry the chicken wings until slightly yellow, and then fry them again when the oil temperature rises, take them out and put them in a plate covered with oil-absorbing paper (this is the finished product, I didn't grasp it well when frying, and it was a little too much).

Tip: Make a few cuts on the surface of the chicken wings and then marinate them to make it easier to absorb the flavor.

Kitchen utensils used: Wok.

Homemade fried chicken wings.

Ingredients: 10 chicken wings, McCormick spicy fried chicken powder, starch, 1 egg.

Practices and Steps:

1. Marinate the chicken wings with salt for half an hour to 1 hour (put more salt, the marinating time will be shorter;Put less salt and marinate longer) Then wash, drain and set aside.

2. Pour half a bag of fried chicken powder into the container, add 1 3-1 2 starch of the amount of fried chicken powder (according to the degree of spicy preference, decide how much starch to add), and then beat an egg.

3. Stir with chopsticks until the egg whites and yolks of the eggs are mixed in the powder, and add a little water (about 5cc) to make the powder viscous.

4. When the oil is boiled in the pan and the oil is boiled until the pot bubbles, fry the chicken wings wrapped in seasoning, and at the same time, use low heat to fry until the surface seasoning solidifies, turn over and fry the chicken wings on the other side. Repeat this until both sides are golden brown.

Note: 1. Chicken wings are large and small, and if you have no experience in making them for the first time, you may have the problem of making more or less seasoning. If you do less, you will do it temporarily;If you do too much, you can pick out the chicken wings that were not wrapped in much seasoning, wrap them in a layer of seasoning, and fry them again.

2. The chicken wings are cooked in hot oil, so the fire should not be too large, so as not to cause the skin to be uncooked.

3. The final effect of fried chicken wings is: the skin on the outside is crispy, and the chicken wings on the inside are very tender.

How to make KFC's crispy fried chicken.

a) Pickling process:

1) Thaw the ingredients completely, drain them completely, and set aside.

2) Some of the frying ingredients need to be changed and lightly cut on the skin. (e.g. chicken thighs, wings, etc.).

3) Put it in the pre-prepared marinade, (chicken nuggets: marinade: cooking wine = 100g: 10g: 20g), marinate normally for about 2-3 hours, the marinade is McCormick brand spicy fried chicken powder (other brands can also be used).

2) Breading process: (flour: cornstarch: spicy fried chicken powder = 2:1:1).

1) Before coating, make sure that the surface of the raw material is fully moistened, but it must be drained, otherwise the coating is not easy to be even.

2) When wrapping the flour, bury the raw materials in the adjusted powder, pinch the two ends of the raw materials with ten fingers, and roll and knead more than 5 times in the same direction (more powder).

3) Soak it in water for about 2 seconds to moisten the powder on the wings, that is, the dry powder that wraps the raw materials becomes pasty (it is forbidden to turn it when soaking to prevent the batter from being washed off by water, and if it is washed off, it can be wrapped in powder again).

4) Pick up and drain the water, and then put it in the dry powder and repeat the above wrapping and kneading method for more than 5-10 times, and hang the scales on the epidermis completely and evenly, then you can stop the kneading.

4) The floured raw materials should be fried immediately, otherwise the formation of scales will be affected. The frying temperature is controlled within 165 degrees, fried for 5-6 minutes, and fried until the color is light and golden. Prick the thickest part with a toothpick to see if there is any blood coming out.

Ingredients: 8 wings.

Excipients: 2 tablespoons of cooking wine, 1 small piece of ginger, 30 grams of New Orleans marinade 1, prepare the ingredients, pluck the fluff of the chicken wing skin, and then clean it.

2. Two knives are drawn on each side of each wing to facilitate marinating.

3. Add cooking wine and shredded ginger to the chicken wings, wear disposable gloves and rub them to remove the fishy smell in the wings.

4. Pour in the New Orleans marinade and knead evenly.

5. Cover the top of the basin with plastic wrap and refrigerate it on the top layer of the refrigerator overnight.

6. Preheat the air fryer at 200 degrees for 5 minutes in advance, take out the marinated wings, discard the ginger shreds, place the wings in the baking basket of the air fryer, and spread tin foil in advance.

7. Put the baking basket into the air fryer and set the temperature of the air fryer to 200 degrees.

8. The setting time is 6 minutes.

9. When the time is up, take out the wings and turn them over, and bake them at 200 degrees for 6 minutes.

Fried chicken wings are fried with cornstarch for a crispier finish.

Corn starch is also known as maize starch, also known as bud rice noodles. Commonly known as six grain flour, it is a white powder with a light yellow color.

Corn starch is made by impregnating corn with sulfurous acid through crushing, sieve, precipitation, drying, grinding and other processes. Ordinary products contain small amounts of fat and protein, etc.

Cornstarch has a unique appearance and texture when mixed with water or milk, and is often mixed with powdered white sugar as an anti-binder agent.

Cornstarch is often used as a coagulant in foods such as puddings. Puddingmixes are commonly found in the market and contain cornstarch. Using a doubleboiler, you can easily make a simple corn flour pudding with ingredients such as milk, sugar, corn flour and flavor enhancers.

Cornstarch is also used as a thickener in Chinese and French cuisines. In Chinese cuisine, "gouqiang" (also known as gouzhong) is generally made with cornstarch and water.

Mung bean starch. Fried chicken wings are fried very crispy with mung bean starch, and the method is quite simple, first of all, we handle the chicken wings we bought, put them in a basin and sprinkle them with MSG, salt, pepper, ingredients, star anise, cinnamon and marinate for two hours, put two eggs in it, sprinkle mung bean starch and stir evenly, then add oil to fry chives, ginger and garlic, and wait until the oil is hot to fry it inside!

PrecautionsBefore frying the chicken wings each time, you need to marinate the chicken wings in advance, and the marinating time should be long enough, at least 4 hours or more, you can marinate at noon, fry at night, or marinate at night and fry tomorrow.

There are 2 kinds of seasonings to remember to add when marinating, one is balsamic vinegar, the other is garlic sauce, adding balsamic vinegar can remove the fishy smell, but also make the chicken wings more flavorful, adding garlic sauce can increase the fragrance, and the fried chicken wings have a stronger fragrance and better taste. In addition, when frying chicken wings, some people add flour, some people add fragrant fried powder, in fact, they are not right, these methods, I have tried, the best way to eat is to add half of each of the 2 kinds of powder, so that the fried chicken wings taste very tender, not hard or firewood.