Hot chicken wings
By VicentaLakin
The fried chicken is not a very deep dish, it's just a roasting of the chicken, and it's cooked in a boiler. The key is the smell of the chicken and the frying fire. In terms of taste, there is a variety of sommelts on the market that can be chosen by choice. But celery likes to make its own pickles, not only relaxing, but also being simple. There are also different controls for the use of different materials with regard to the fire. It must not be too hot in the wings because of the use of the bakery; with this crust, there is no need to blow it up, and it will be cooked over and over again. It's usually easy to make mistakes because we're afraid it's not familiar. In fact, this meat-eating chicken is easily cooked, and it's about five or six minutes from the mid-temperature. There's a little trick in the middle. Look at the process. It's like this spicy chicken wings. They're homemade, they're made of their own food, they're soft, they're mouth juice, they're safe for men, women and children
Recipe Recommendations
- chicken wings 500G
- eggs one
- bread crumbs appropriate amount
- edible oil appropriate amount
- Qingcangduan appropriate amount
- ginger appropriate amount
- octagonal 2 capsules
- geranyl 2 tablets
- salt 1/2 teaspoon
- chicken essence 1/2 teaspoon
- sugar 1/2 teaspoon
- yellow wine 1 teaspoon
- pepper 1 teaspoon
- chili powder 1 teaspoon
- slightly spicy
- fried
- an hour
- simple
Steps for Hot chicken wings
1
Cleaning the wings of the chicken and draining the water with disinfectant towels
2
Scratch both sides of the wings, so they can taste it
3
(a) Add onions, ginger, an appropriate amount, eight horns, two slices of vanilla, salt 1/2 spoons, chicken 1/2 spoons, sugar 1/2 spoons, yellow wine (or wine) 1 spoon, pepper powder 1 spoon, pepper powder 1 small spoon (like spicy more) pickle for more than an hour, preferably in the fridge
4
(a) To remove the ingredients from the garbled wings and place them in scattered eggs, all of them covered with a layer of egg fluid
5
And then they shall be put into the breadbread, and they shall be covered in a layer, so that they may be squeezed with their hands
6
And its wings shall be placed in a flat plate for 15 to 20 minutes, so that it may be more secure between it and its wings
7
the hot pot is cooled, heated up to 150 degrees in the middle, measured by needle thermometers without hand: the palm is about 10 cm on the surface of the oil, and the palm is warm enough; the oil is barely moving, let alone smoke, or the oil is too hot, the bakery will explode quickly, while the chicken is not ripe。
8
Down into the wings of the chicken, turn the fire, blow it slowly for about four minutes, flip it in the middle
9
Four minutes later, the fire was turned into fire, one or two minutes to the surface gold, that was all。
10
Sniff out extra grease on kitchen paper. If you are not relieved, you can try to get ripe with a bamboo stick: you can put the stick on the wings and leave some soup instead of blood。