Chicken wings
By VicentaLakin
Even though I've recommended the Korean play "You from Stars" with myself, I've been busy watching another episode before I could see it. Chicken and beer are the whites from the leading actress Cheon Song Yi, who likes to eat fried chicken and drink beer in the first snow: "How come there's no fried chicken and beer?" If you can make the same fried chicken wings you sell at home, fresh, juicy chickens are covered in fragrances, fragrance and fragrance chickens, full of henish ketchup, and a nice bottle of beer, it's so good that you have to shake your head. And as delicious as it is today, it's possible for people to lose weight like the actress. There's fried chicken and ketchup here, beer..
Recipe Recommendations
- chicken wings 540 grams
- water appropriate amount
- oil appropriate amount
- salt appropriate amount
- spiced powder 1/4 spoon
- black pepper appropriate amount
- garlic 5 grams
- rosemary 1/4 spoon
- oregano 1/4 spoon
- white rum 1 teaspoon
- Scaled fried powder 100 grams
Steps for Chicken wings
1
Clean the wings, cut the fat and thick skin。
2
It's salt, chalk, black pepper。
3
Strip off the garlic, snap。
4
And put garlic in the basin, and put rosemary, cow-to-leaf, and white rum。
5
They were evenly plattered, covered with a protective film and placed in the shade for about four hours。
6
Remove the garlic from the pecked wings。
7
The powder is divided into two pieces, one of which is filled with an appropriate amount of cool water, which is mixed into a paste。
8
A proper amount of oil is poured into the pot and, when the temperature rises, the chicken wings are evenly covered。
9
Then put a layer of powder in the powder and shake off the extra powder。
10
Put it in the pan, one by one, and the fire goes up。
11
When the wings are all turned into gold, the fire turns into a darker color, i.e. extracting excess oil。
12
Use the kitchen paper to suck out the extra oil and put on the Henish ketchup, so you can eat it。Chicken wings Make Tips
Before marinating, score the chicken drumettes or prick them with a fork to facilitate flavor absorption and shorten the marinating time.