Chicken wings always have a bad taste when you fry them, so how do you make them crispy?

There are also several ways to remove the fishy smell, after soaking the chicken wings, you can use ginger, cooking wine, pepper, and marinate for half an hour, so that the bloody smell can basically be removed. Prepare some high-concentration liquor, first clean the fresh chicken wings first, wash off the blood on the surface, and then prepare a small basin, put 10 ml of high-concentration liquor, soak for about 20 minutes, and then wash with water, so that you can remove the fishy smell of the chicken wings.

Cinnammon, bay leaves, ginger slices, garlic slices, add water to boil the chicken wings, cook for less than five minutes, in order to fry less for a while, if you like to fry more, you can fry directly without boiling raw. Put the chicken wings on a plate, pour in an appropriate amount of cooking wine, light soy sauce, salt, dark soy sauce and pepper, stir well, cover with plastic wrap and let the refrigerator marinate at low temperature for half an hour. Boil the cold water to keep the meat tender, control the dry water, add a little milk, grind the onion into a puree, grind the garlic into a puree, then add salt, pepper, cooking wine, and mix well.

Massage into the refrigerator for more than half an hour.

Fried chicken wings smell bloody, and from a professional point of view, there could be two reasons, first: the chicken wings are not cooked and fried thoroughly. Second:

There is no blood or bruise coming out of the inside of the wings. There is a smell of blood, so we cut the inside of the chicken wings three times deep before frying to facilitate the blood to flow out. The chicken wings need to be marinated before frying!

A pinch of salt, oyster sauce, soy sauce, then green onion, ginger and garlic, cooking wine!After grasping evenly, marinate for 20 minutes, then wrap the fried chicken powder, add the egg mixture, and then pass the fried chicken powder again, and you can start frying.

The chicken wings bought back are soaked in water for two hours, and then the chicken wings are pierced with bamboo skewers to make more small eyes, pierced thoroughly, and then soaked in water for an hour or two, while adding a little cooking wine, so that the residual blood in the chicken wings can be soaked out. The oil temperature is 7 into a hot, turn on medium-low heat and put in the chicken wings, pour the oil on the part that cannot be fried with a spoon, and fry until golden brown, the whole process is about 4 minutes. Then put the chicken wings in the breadcrumbs, roll them in a circle, cover them with breadcrumbs, put them in a pan of oil, and fry them until golden brown and crispy.

Cut several cuts diagonally on both sides of the chicken wings.

Blanch in a pot and add a few slices of ginger.

Add a pinch of salt to the eggs and stir to combine.

Remove the blanched chicken wings, add salt, a little light soy sauce, black pepper, oyster sauce and sesame oil, and marinate for an hour.

Chicken wings are flapped with a layer of flour.

Put it in the egg wash and hang the egg wash.

Coat with breadcrumbs.

Pour oil into the pan and bring to a boil until it is 60% hot.

Add the chicken wings and fry until golden brown on both sides.

When it is almost out of the pan, fry it on high heat and control the oil out of the pan.

First, wash the chicken and marinate it for an hour, then coat it with a layer of egg wash, then coat it with breadcrumbs, then dry it in a pan to fry, and then fry it again and it will be very crispy.

Fresh chicken wings are washed in water and soaked in water for a while. Add an appropriate amount of oyster sauce, cooking wine, light soy sauce, chili powder and salt to the bowl, mix the seasoning evenly with your hands, and then put it in the refrigerator and marinate for about 1 hour.

The key to fried chicken crispy depends on the quality of your breading, which is divided into slurry and powder. If it is tender, it is related to the meat itself and the frying time, generally the meat is thicker and coordinates with the marinated meat, and the most important thing is not to fry the old, generally up and down in ten minutes.

In fact, the length of time for fried chicken also needs to be determined according to the temperature of the oil and the size of the food to be fried. It is impossible for the average family to fry the whole chicken, so only fried chicken thighs and fried chicken wings will be introduced here.

1. Fried chicken thighs:

If the oil temperature is relatively high, it will take about five to six minutes。If the oil temperature is relatively low, you need to fry the chicken thighs in an oil pan for about eight to ten minutes to get fully cooked. When frying chicken thighs, you should also pay attention to the oil temperature at any time, too high oil temperature will cause the fried chicken thighs to have a paste, but the chicken is still raw.

2. Fried chicken wings:

Generally, it needs to be fried for about 6 minutes until golden brown and floating。Scoop up the wire or bamboo skewers, prick the most meat to the bone, and if there is blood spilling, put it in the pot and fry it on low heat for a while.

It should be noted that the above foods should be put into the pot one by one when they are put into the pot. This prevents sticking. In the process of frying, it should also be turned over moderately according to the situation to make it evenly heated.

[Ingredients]: 9 chicken wings, 2 eggs, 1 tablespoon cooking wine, 1 ginger, 2 cloves of garlic, 1 teaspoon salt, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, 1/2 teaspoon pepper, 1/2 teaspoon five-spice powder, 1 bowl of flour.

Method]: 1. We first clean the chicken wings we bought, cut the chicken wings twice to facilitate the taste, then soak them in water for 30 minutes, soak them in bloody water, and then rinse them again, and use kitchen paper to absorb the water on the surface;

2. Put the chicken wings in a bowl, add the ginger shreds, crushed garlic, salt, light soy sauce, cooking wine, oyster sauce, pepper, and then grasp them well with your hands, marinate for at least 2 hours, and stir several times during the pickling process to make the chicken wings taste evenly;

3. Prepare a plate, put on a plate of flour, add a little salt and five-spice powder and stir well, put the chicken wings into the flour and coat them with flour, and then rub them with your hands to make part of the flour absorb water and form small pieces, here is the key to making the chicken wings "scale".

4. Wrap a layer of flour and put it in the egg wash to coat it with a layer of egg wash;

5. Put it in the flour again and wrap it in flour, then shake off the excess flour, and the surface of the chicken wings will become uneven and sticky with a lot of small gnocchi.

6. Put an appropriate amount of oil in the pot, put the chicken wings when the oil temperature is 6 hot, and the oil temperature should not be high when you fry the chicken wings for the first time.

7. After all the chicken wings are fried, pick them up, raise the oil temperature, and fry them in the pan again until golden brown and crispy. It's easy to paste late, and the meat is not tender enough to be fried. If you have blotting paper, use the blotting paper to cushion the tray and absorb the excess grease.

The fried chicken wings are crispy and tender, and the taste is so good that you can't stop at all! If you like fried chicken wings, you might as well try them yourself.

Tips: The chicken wings must be in the order of flour-egg liquid-flour, and they should be rubbed by hand when they are wrapped in flour for the first time. Wrapped in 2 layers of flour and a layer of egg liquid, the chicken wings are fried for a long time, the meat inside is still very tender, this crispy scale fried chicken wings, the skin is still very crispy after 1 hour, and it is not soft at all.

2. The marinating time must be long, so that the inside of the chicken can be flavored, there is no fishy smell, I marinated it overnight.

Deep-fried chicken wings are crispy and crispy, and the method is as follows:

1. After buying the chicken wings, soak them in water for a while, soak the blood inside, and then drain the water. Mix the flour and starch in a ratio of 1:1, add a drop of baking soda to the flour and stir well.

2. Pat the shallots and garlic flat, put them in the chicken wings, add salt, a small half spoon of white pepper, black pepper and a teaspoon of cooking wine, and stir well. Grasp the chicken wings well with your hands, the chicken wings are better to taste, and they can be marinated for 20 minutes. (If the marinating time is shorter, you can add a little more salt.)

3. Put the marinated chicken wings into the mixed powder, cover with a layer of mixed powder, press and knead the chicken wings, so that the surface of the chicken wings is evenly glued to the mixed powder, and repeat pressing and kneading many times.

4. Put the chicken wings glued with the mixed powder into the water, soak the chicken wings completely into the water, and then take out the chicken wings.

5. Put the soaked chicken wings into the mixed powder again, and press the chicken wings by pressing and kneading to form a beautiful scale on the surface of the chicken wings.

6. Pour oil into the pan, wait until the oil temperature is 6 to 7 hot, add the chicken wings and fry. (You can test the scales on a piece of chicken wings first, if you put it in a pan of oil, it can float immediately, and it proves that the oil temperature is okay.) )

7. Fry the chicken wings until golden brown and crispy.

Fried chicken times I think how do you smash him, it's not crispy and crispy is a problem, as long as you fry it, it will basically be crispy and crispy. I don't know why you're asking such a question. It's like you say how to make eggs.

It's the same as soft, the egg is originally soft, and it will turn soft when you do it.

Fried chicken wings should be fried in two parts. First, the oil temperature should not be too high to fry the chicken wings and remove them, then increase the oil temperature and fry them for a short time to fry the chicken wings.

How about fried chicken wings? Fried meat will have taro crisp, how does it take a certain amount of skill to fry this very easy fried chicken wings? It's just to boil the oil a little hotter, and then put the chicken thighs down.

Coat the chicken wings in flour or breadcrumbs and fry them in a pan at the right temperature until they are crispy and crispy after eight minutes.

To make the fried chicken wings crispy and crispy, you can process the chicken wings in advance and coat the outer layer of the chicken wings with a layer of starch, so that they will be crispy and crispy when fried.

When frying chicken wings, if you want to fry the chicken wings to be cooked and crispy, first smear some egg whites on the surface of the chicken wings, and then stick to the breadcrumbs. Fry in a frying pan. The oil temperature should be heated to 150 degrees Celsius before putting the chicken wings in.

When the surface appears golden yellow, you can take it out. This makes it crispy and crispy, charred on the outside and tender on the inside, which is particularly delicious.

Fried chicken wings should be fried, and if they are crispy and crispy, they are generally on the outside of the spines. Fruit something, some batter, so that it may be thick and crispy when you smash it. Otherwise, it may be difficult to fry so well, and of course, you have to master the heat.

First, marinate the chicken wings with light soy sauce for about half an hour, then add noodles to the chicken wings and stir well, and finally put them in the oil pan to make them, and you can fry the crispy and crispy chicken wings by mastering the heat and time.

Deep-fried chicken wings will be crispy and crispy: put oil in the pan and wait until the oil is 50% hot, add the floured chicken wings and fry them until golden brown, so that the chicken wings will be crispy and crispy.

The chicken thighs need to be fried in a pan of oil for about eight to ten minutes to get fully cooked. When frying chicken thighs, you should also pay attention to the temperature of the oil at all times, so that it will be crispy and crispy.

Hello!Of course, it should be fried at high temperature, the taste is more fragrant, and it is better to have flour.

The fun of fried chicken wings is not to eat, so fried chicken wings should be soaked in various condiments for half an hour in advance, and then coated with flour or eggs, so that the fried chicken wings are very delicious.

Hello friends, fried chicken wings are crispy and crispy, which means that we need to master the heat, you can fry it three times, each time with low heat, the appearance of the fried chicken wings looks golden and makes people appetizing, and the taste is also crispy, especially delicious.

If you eat fried chicken, the grapefruit is fragrant and crispy, so first of all, the oil must be controlled, the oil should be no more or less, and then the fire should be not too big or small, and then you buy chicken wings should be just right, the chicken wings should not be too tender or too hard, and they must be just the right kind of fried to be fragrant, tender and crispy.

Special chicken wings with crispy batter.

When making fried chicken wings, wash the chicken wings with water, squeeze the water dry with fierce fire first, then turn down the heat and fry them slowly, and fry them until golden brown.

Marinate the fresh chicken and fry it in a pan for two minutes, then re-fry it again.

Before we fry the chicken wings, we must first wrap the chicken wings with a layer of starch, which must be potato starch, so that the fried chicken wings will be crispy on the outside and tender on the inside, which is particularly delicious.

First of all, the chicken wings are marinated, then coated with egg yolk liquid, and then coated with flour and breadcrumbs to fry in a pan, which can be fried twice.

KFC fried chicken thigh wings recipe.

How to make KFC's crispy fried chicken.

Pickling process: 1) After the ingredients are completely thawed, drain 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).

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.

5) 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.