Chicken wings
By VicentaLakin
It's all onions, onions, onions, onions, onions. It's more important at the pickle stage. It's usually enough to cook, and when it's ready, it's almost done。
Recipe Recommendations
- chicken wings 12 bucks
- refined salt 1 tsp
- red onion 1 piece
- chives 1 tree
- pepper 1/3 teaspoon
- brandy 1 tablespoon
- corn starch 1 tablespoon
- vegetable oil 1 tablespoon
- Self-frying scallion oil 1 tablespoon
Steps for Chicken wings
1
Unfrozen the chicken wings, put them in a container with a small spoon of salt and put them in cold water, soak them in 10 minutes, pick them up and split them. Roots, medium wings and wings, cut deep into bones on the back of the wings, cut between the sides with a knife, but not cut from the front, drained water into a bowl with kitchen paper
2
(a) Onion head slits are placed on the wings of a chicken, first with a fine salt of one third, pepper of one third, brandy of one large spoon, and then with a smooth pick-up and a large spoon of corn starch, so that when it burns, it locks up some water, evenly grabs it and then adds a large spoon of onion oil, and evenly
3
Put the chicken wings in a box in the fridge for cooking at night
4
(a) Cut off onions, two slices of red onions, and onions, white and green, and put red onions and onions in the pot, pouring onions oil, which can be half-fried
5
Fire in the fire, into the wings
6
Be patient, make two wings of chicken golden, and when you're out of the pot, you can have it. Come on, Enjoy!Chicken wings Make Tips
First, the onions are special, and the onions taste less; second, the wings have enough onions when they are made; and, third, the onions and onions can be used to make vegetables and powdered flour when available。