Fried chicken wings in Bifengtang

The poultry currently sold on the market are mainly chickens and ducks. Supermarket containers include frozen whole chickens, chicken legs, chicken wings, chicken breasts, etc. Make a dish with chicken wings today.

There are many ways to make chicken wings, such as roasted wings, fried wings, roasted wings, stuffed wings, etc. I have made several chicken wings before, but this time it is another private dish, which belongs to the dry frying method. When making it, the chicken wings are marinated first, then wrapped in crispy paste and fried. When frying, dry fermented beans, dried peppers, garlic crisp, bread crisp, etc. are mixed and stir-fried. This dish is mainly characterized by fragrant crisp and is a series of Typhoon Shelter. One of the dishes, I have simplified this practice and is more suitable for family production.

The specific practices of the family version of "Typhoon Shelter Fried Chicken Wings" are as follows;

Recipe Recommendations

chicken wings 500 grams
bread crumbs 80 grams
garlic 60 grams
dried chili 3 grams
salt 2 grams
octagonal 3 grams
pepper 2 grams
geranyl 2 tablets
green onions 20 grams
Jiang 15 grams
chili powder 2 grams
yellow wine 20 grams
MSG 2 grams
flour 120 grams
corn starch 40 grams
baking powder 3 grams
cooking oil 一大汤匙大约15 grams

salty and fresh
fried
three-quarters of an hour
ordinary

Steps for Fried chicken wings in Bifengtang

Main raw materials.

Put star anise, pepper, fragrant leaves and onion and ginger into the chicken wings, and sprinkle with appropriate amount of salt. If 2-5.

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Sprinkle salt into the chicken wings, then sprinkle with paprika powder, pepper powder, monosodium glutamate and rice wine. See Figure 6-9.

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Grab the chicken wings with your hands and marinate them for two hours.

Remove the garlic and cut it into fine garlic cubes.

Then fry in oil until garlic crisp.

Use oil-absorbing paper to absorb excess oil for later use.

Put the bread crumbs in the frying pan and fry them into bread crisps.

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Use oil-absorbing paper to absorb excess oil for later use.

Put 30% corn starch, salt, and baking powder into the flour, and use water to form a crisp fried paste.

Add 15 grams of olive oil to the crispy fried paste and stir well.

Cover the basin and stir for 15 minutes.

Cut the dried peppers into pieces and remove seeds.

Remove the marinated chicken wings and remove the marinade.

Wrap the chicken wings in crispy batter and pour into the frying pan.

Start frying with 50% hot oil temperature, and remove after frying.

Increase the oil temperature to 70% heat, and fry the chicken wings again.

Control and clean oil for standby.

Leave the base oil in the pan and stir-fry the dried fermented soybeans, add in the dried chili grains and stir-fry until fragrant.

Pour in the bread crisp and garlic crisp and stir-fry well.

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Then add in the fried chicken wings.

Sprinkle with a little salt and stir-fry well, then take out of the pot and serve on the table.

Characteristics of this dish: golden color, rich garlic aroma, crisp taste, salty, fresh and slightly spicy.