What are some of the secrets that you must master if you want fried chicken wings to be delicious?

The secret to deep-frying golden chicken wings is to marinate them with seasonings that are fresh that day, and then slowly fry them in high-temperature hot oil until golden brown, so that the fried chicken wings are very juicy and delicious.

Deep-fried chicken wings are very important to marinate if they are delicious. In the process of marinating, the marinade must be mixed evenly first, so that the flavor of the marinade is mixed evenly, and then put the chicken wings in, and the marinade is evenly spread on the surface of the chicken wings, or it can be reapplied several times to better absorb the flavor.

To choose fresh ingredients, try not to use frozen ingredients in the supermarket, and choose to choose, don't choose the kind of chicken wings that have been put for a long time and have no moisture.

Crispy fried chicken wings. Ingredients: 750 grams of chicken wings.

Excipients: 50 grams of glutinous rice, 50 grams of ham, 50 grams of sesame seeds, 50 grams of bread crumbs, 100 grams of eggs, 50 grams of wheat flour.

Seasoning: 55 grams of peanut oil, 10 grams of green onions, 10 grams of ginger, 5 grams of salt, 10 grams of cooking wine, 4 grams of salt and pepper, 5 grams of starch (corn).

1.Chop off the tips of the wings first, then chop the bend of the bone joint into two sections, put it in a basin, add green onions, ginger pieces, steam the basket on the cooking wine until it is rotten, take it out and let it cool, make a horizontal knife on each wing, and remove the bones;

2.Put the glutinous rice in a bowl and wash it, soak it in cold water for four hours, and steam it in the basket under fire control;

3.Wash the sesame seeds, fry them until they are slightly yellow and fragrant, pour them out and crush them;

4.Cut the ham into minced pieces, put the sesame seeds, ham and refined salt together in the glutinous rice bowl and stir evenly to form a filling;

5.Knock the eggs into a bowl and stir together, add flour and wet starch to make an egg powder paste;

6.Fill the gaps in the chicken wings with boneless filling, coat the outside with a layer of egg batter, and roll a layer of bread crumbs on a plate;

7.Put the wok on the hot fire, pour in the cooked lard, and cook until it is 60% hot, and remove it from the fire;

8.Put the chicken wings in the pot one by one, put them all back on the fire, fry them until they are light yellow, remove the oil, put them on a plate, and sprinkle them with pepper and salt;

9.Serve with sweet noodle sauce, tomato sauce, and green onions.

Fried chicken wings. Ingredients: 500g chicken wings, cooking wine, 1 tsp soy sauce, 1 tsp chicken broth mix, 1 tsp sugar, 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 breaded chicken wings 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.