How do you make home cooked fried chicken wings?

Home-cooked fried chicken wings are easy to make.

1. Prepare the chicken wings to wash and set aside, auxiliary ingredients: shallots, ginger, cooking wine, salt, sugar, chicken essence, corn starch, and a chicken egg.

2. The ingredients are washed and ready, we start to make, first draw two knives on the chicken wings to facilitate the flavor, put them in a basin, then add green onions, ginger cooking wine, salt and chicken essence and mix well, we beat in an egg and continue to mix well, and finally add cornstarch and mix well again, let it marinate for ten minutes.

3, when the time is up, we get out of the pot to burn the oil, I use wide oil to fry (can also be fried in a pan) the oil temperature is 50% hot, the chicken wings are wrapped in corn slurry and fried in the pot until set, the first time the slow fire is fried and the shape is removed, the oil temperature is raised, and the second time is fried, the purpose is to fry the surface until golden and crispy, and the chicken wings wrapped in starch slurry are fried crispy outside, and the juice inside can be retained. After frying it for the second time, we can control the oil and put it on a plate and enjoy.

The home version of fried chicken wings is so simple and convenient, and the chicken wings are crispy on the outside and tender on the inside.

Step 1: Clean the chicken thighs first, add a spoonful of salt, wash several times, wash out the blood inside, rinse well, drain the water and set aside. Use a toothpick to prick the chicken thigh for more flavor.

Without cutting with a knife, the fried chicken thighs are more tender. When all is tied, put it in a basin for later use.

Step 2: Prepare two green onions, a piece of ginger, and a handful of garlic for later use.

First, crush all the garlic with a knife and put it in a bowl, cut the ginger into shredded ginger and put it in the bowl, and cut the green onion into green onion segments and put it in the bowl.

Step 3: Season to taste. Add three spoons of light soy sauce, one spoonful of cooking wine, one spoonful of oil, one spoonful of salt, one tablespoon of white pepper, two tablespoons of chili noodles and 20 grams of cooking oil, stir well with chopsticks and set aside.

Add light soy sauce. <>

Add cooking wine. <>

Fuel consumption. <>

Add salt. <>

Add white pepper.

Add red pepper flakes.

Add cooking oil. Step 4: Marite. Then pour the finished sauce into a basin, grasp it with your hands and mix well, and massage the chicken thighs for 10 minutes to allow the meat to absorb the sauce. Then seal with plastic wrap and put it in the refrigerator for 2 hours to add more flavor.

Add the prepared sauce.

Stir well with your hands and massage for 10 minutes.

Marinate for 2 hours.

Step 5: Put the marinated chicken thighs into another basin, add an appropriate amount of dry flour, beat in two eggs, mix evenly with your hands, if it is too thin, add some flour, and know that each chicken leg can be coated with batter.

Add flour. <>

Add eggs. Step 6: Pour more oil into the pot, the oil temperature is 4 5 into the heat, when it is slightly bubbling, put the chicken thighs into the pot in turn, do not rush to turn the chicken thighs just put in the pot, after it is set, gently push it to prevent sticking to the bottom.

In the middle, it should be turned up and down from time to time to ensure that both sides are heated evenly and can be fried thoroughly. When frying the chicken thighs for the first time, the oil temperature is not too high, otherwise the outside will be burnt and the inside is not cooked. Wait until the chicken thighs are fried on both sides until golden brown, and remove the oil.

Step 7: Increase the oil temperature again, raise the oil temperature to 8 9 into heat, and then put the chicken thighs in the pan and fry them again, so that the surface of the chicken thighs will be particularly crispy and delicious. The second re-frying time does not take too long, and the oil can be controlled and fished out in 60 seconds.

Well, the spicy and crispy chicken thighs are ready, crispy on the outside and tender on the inside, fragrant and spicy, and the meat completely absorbs the sauce, which is particularly flavorful. It was so delicious.

Ask? The delicious way to make home-cooked fried chicken wings is expensive, and I think it is easier to make a delicious way to make chicken wings like this, under normal circumstances, we first marinate the chicken wings, and wait for it to taste before going to it, why is it more delicious.

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.

1. Wash 8 chicken wings, drain the water, and wipe the surface with kitchen paper. (The surface of the chicken wings should be relatively dry, so as to avoid large oil splashes during the frying process). If you have time, you can use a toothpick to poke holes on both sides of the chicken wings and marinate them directly (if you don't have time, use a knife to cut the front and back of the chicken wings three times, which can help speed up the marinating and flavor).

Put all the chicken wings in a large bowl, add 4 grams of salt, 2 grams of sugar, 1 tablespoon of cooking wine, and 2 slices of ginger and cut into shreds.

2. Add an egg white and grasp the chicken wings and seasoning evenly with your hands to help absorb the flavor. Wrap in plastic wrap or put it in a plastic bag and marinate for more than 6 hours. (If you cut both sides with a knife and marinate it, it usually takes about 30 minutes to marinate and absorb the flavor, and if it is a large chicken thigh, marinate for about 1 hour).

3. Take out the marinated chicken wings, add 2 tablespoons of starch, and grasp evenly with your hands.

4. In a clean and waterless pot, pour in the oil soaked in chicken wings or chicken thighs, and heat the oil to about 200 degrees (throw a little flour into it first, just make a sound). Put the chicken wings into the pan one by one and continue to fry over medium heat.

5. Don't be in a hurry to flip the chicken wings in it, and then turn them over after frying for one minute, if the oil temperature is hot enough, you don't have to worry about sticking together.

6. After frying for about 5-6 minutes, the surface is slightly yellow, poke it with chopsticks, feel the skin harden a little, take out the chicken wings and put them aside, let the residual temperature inside it continue to heat itself.

After a few minutes, heat the oil to about 210 degrees, put the chicken wings back into the pan and fry again, about 30 seconds, the surface of the chicken wings is golden and crispy, and then remove from the pan.

1.Wash the chicken wings, soak them in salt for five minutes to wash off the blood, dry them with kitchen paper, and cut them with a few knives on both sides to make them more flavorful.

2.Add ginger, garlic pepper, salt, light soy sauce, mix well, marinate for half an hour 3Crack three eggs.

4.Coat the egg wash and then the flour, then repeat this one.

The fried chicken wings are so delicious and not greasy, and they are even more crispy than those sold outside.