Beer-cracker wings

By VicentaLakin

Beer-cracker wings
There seems to be a little "higher" in my heart, and there is no interest in it. At least I won't buy a piece of beef with 208. Forty-one dishes tasted a salad, a cheese ball, a dessert, and said it would be better if I were empty or didn't appreciate food. It's not a bad trip for me to stand in the back and talk to the chef when everyone's having a taste. This chicken wing made two attempts. It's because it's too ugly to think of the first time I cut open the last one, and two tricks: one, beer two, mud-written recipes, I'm looking for the usual foods, so here, I suggest that you don't change the formula, you can replace it, I'll tell you

Recipe Recommendations

  • chicken wings of 10
  • beer appropriate amount
  • corn starch appropriate amount
  • edible oil appropriate amount
  • salt 3g
  • spiced powder 3g
  • chili powder 3g
  • cumin 3g
  • cooking wine 20g
  • soy sauce 10g
  • onion 10g
  • Jiang 10g
  • garlic 10g

Steps for Beer-cracker wings

  • Make Beer-cracker wings step 0
    1
    Roast wings wash dry water
  • Make Beer-cracker wings step 1
    2
    Put it in the big bowl with salt, chalk, pepper powder, wine, raw smoke
  • Make Beer-cracker wings step 2
    3
    I'll put a little beer in the bowl
  • Make Beer-cracker wings step 3
    4
    A beer in the bowl. It'll be fine with the wings
  • Make Beer-cracker wings step 4
    5
    Covered film, 24-48 hours of pickled and 2-3 times of flipping
  • Make Beer-cracker wings step 5
    6
    After the pickle is finished, add a proper amount of corn starch and don't pour beer
  • Make Beer-cracker wings step 6
    7
    No, no, no, no
  • Make Beer-cracker wings step 7
    8
    60% hot and small, 80% hot and golden

    • Beer-cracker wings Make Tips

    1. The amount of chili powder can be adjusted according to your preference for spiciness. 2. Cumin can be used in either seed or powder form. 3. The brand of beer doesn't matter; I used Snow Pure Draft. 4. The amount of cornstarch depends on the desired thickness of the batter. It is recommended not to make the batter too thin, as too little coating may cause the chicken skin to stick to the pan during frying. 5. To determine if it is cooked at 60% heat, touch the skin of the chicken wing with chopsticks; it is ready when it feels slightly crispy. 6. If you cannot eat them all at once, you can refrigerate them after the first frying; simply fry them again when you eat them a second time. 7. Fried food left exposed to the air for too long will lose its crispy skin, so it is recommended to eat it while hot. 8. You can also sprinkle chili powder on the surface before eating.

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