Chicken wings
By VicentaLakin
Recipe Recommendations
- chicken wings appropriate amount
- edible oil appropriate amount
- eggs appropriate amount
- table marinade appropriate amount
- starch appropriate amount
- water appropriate amount
- slightly spicy
- fried
- an hour
- simple
Steps for Chicken wings
1
(a) Draw with a knife where the chicken wings are thick, which is easy to taste
2
(a) configuration of pickles: a kilo of chicken wings with approximately 150 g of table salt can be added to the heavy taste; and a small technique of tung tai: a proper amount of halogen powder can be added to the pickles and taste is better
3
Add a proper amount of water, which should not be excessive, provided that the mixed pickles are in full contact with the chicken wings and that the water and pickles are evenly mixed and the chicken wings are in full contact with the pickles
4
The pickles are then poured into the chicken wings containers; they can be fried for 12 hours
5
(b) To pour down a suitable amount of dry starch, and to place the eggs in as much as possible evenly with the dry starch; then to pour in an appropriate amount of water mixed, with a thin point
6
Preheating the oil in the furnace to 180°C before blowing wings
7
(a) To immerse salted wings in starch, in full contact with the starch, and then blow them into the hot oil; it will be about 8-12 minutes before the oil can be picked up
8
(a) The technique of Zhutai: some spicy spicy on the fried chicken wings will taste better