Chicken wings
By VicentaLakin
It's a little cold these days, especially for meat. But I got lazy and bought meat, so I turned the chicken wings out of the fridge. What's the old saying? "There's nothing to worry about at home," so the fridge shows its advantage. But if there's a refrigerator, you have to learn to eat and do it. See, I've brought the greasy chicken wings today, which, though lighted a little bit at night, are not pretty enough to cover up the seductive smell of it, and if you take a bite, it won't let go. Children usually study at school late, have only two days a week to eat at home, and today's chicken wings are made for the children. Without a drop of oil, without a mess of additives, it's still frowned on the skin, and the chicken is delicious, really healthy food。
Recipe Recommendations
- salty fragrance
- roast
- ten minutes
- ordinary
Steps for Chicken wings
1
Clean the wings。
2
Both sides pull the knife to make it taste better。
3
I put salt, kerosene, soy sauce, white sugar, black pepper powder, and a 10-minute pickle。
4
Prepare the pelt material: two eggs in the bowl to disperse, corn starch, yellow bread; prepare for more than the actual amount, although the material will be depleted, it will be used in a smooth manner and can eventually be combined with several materials. Eggcakes are not wasted; three materials are placed in the order in which they appear in the chart, so that they do not become obsolete。
5
First, the wings are covered in egg fluids, then in starch, then back in egg fluids full of egg fluids, and then in the sugar of bread, the wings are covered in gold and yellow bread, 360 degrees, and the bakery is either yellow or white, depending on what you like。
6
Every chicken wing is wrapped in an air-battered basket with an oven。
7
The oven is preheated at 200 degrees and 5 minutes, and the wings are sent to the middle of the oven, with a “air blow” function of 20 minutes, with no need to turn over in the midway, and the oil drops from the blast drops fall on the slag plate, and they are pumped out and purified。
8
Not a drop of oil on the chicken wingsChicken wings Make Tips
The two layers of egg fluid are soaking the starch and forming a hard and protective shell, together with the outside breadbread, that the taste is so delicate that it retains the tender juice in the wings and does not dry the wings; 2. The function of air-blasting makes the wings taste different from the traditional ovens, which have the advantage of not having to turn them up and down in the middle of the journey to form the chest skin, with the same colour and taste; 3. If the oven does not have the function of airbracking, only the upper and lower functions of baking, it is recommended to reduce the temperature and increase the use of the hot wind, while observing the shape of the wings more so as to prevent the burning; and 4. It is also possible to make the fowl-bow with an airbow。