During the baking process, if you want to make the outer skins of chickens and ducks crispy, ruddy and beautiful, you must use "maltose". Beijing roast ducks, Guangdong roast geese and roast suckling pigs all follow this principle. There is only a slight difference in the ratio of raw materials when blending, but they must be mainly based on maltose, otherwise the skin will not be crispy, ruddy and beautiful.
Today, I will use the "Garlic Barbecue Sauce" to make a private dish,"Skewed Crispy Chicken Wings". The specific procedures are as follows;
Skewer roasted crispy chicken wings
Recipe Recommendations
- chicken wings 350 grams
- high-alcohol liquor 20 grams
- salt 2 grams
- maltose 15 grams
- slightly spicy
- baking
- several hours
- simple
Steps for Skewer roasted crispy chicken wings
1
Chicken wings medium, high white wine, salt, maltose, garlic barbecue sauce.
2
Boil the water in the pot, add the chicken wings and blanch them quickly, and then remove them immediately, mainly to blanch the skin.
3
After fishing out, make two knives on the front and back of each chicken wing to gain flavor when marinating.
4
Put the chicken wings into a basin, sprinkle with a little salt, and grab them for the bottom taste.
5
Put high-quality white wine and maltose into the chicken wings, and then grasp well with your hands.
6
Pour in appropriate amount of garlic barbecue sauce and grasp well.
7
Use steel drills to string the chicken wings mixed with the marinade, and make them in groups of two.
8
After skewing, hang the chicken wings and naturally air-dry the skin of the chicken wings until the skin appears dry. It takes about 3 hours.
9
Lay tin foil in a baking sheet, place a grill on top, and dry chicken wings and place them on the grill.
10
Use a brush to spread a little cooking oil on the chicken wings.
11
Bake at a furnace temperature of 220 degrees for about 15 minutes.
12
Bake it out of the oven and serve it hot for the best taste.Skewer roasted crispy chicken wings Make Tips
Characteristics of roasted wings: red and red in color, burnt aroma, crispy skin and tender meat, and delicious taste. Warm tips: 1. When scalding chicken wings, it only takes three to five seconds, and must not take too long. The main reason is to make the chicken skin oiled and sugar juice evenly hang. Therefore, it only serves as a quick soup skin. White wine plays a role in removing odors. 2. To make crispy wings, the chicken wings must be dried, otherwise it will not be crispy. Generally, 20 grams of maltose can be used for one pound of chicken wings, and the amount should not be too much. After the chicken wings are dried, they can also be fried if there is no oven. The color and taste are good. 3. This "Garlic Barbecue Sauce" tastes good and is just right. Just add this sauce, and you don't need to add other sauces. This private delicacy,"Kebabu Grilled Crispy Chicken Wings", is ready. It's easy to do for friends 'reference!