Homemade chicken wings

1

Six wings of chickens are washed and dried, and kitchen paper is used to dry the surface. (The surface of the wings should be dry, so as to avoid spilling oil during the blast). If you have time, you can put a toothpick on both sides of the wings. (If there is no time, cut the wings with a knife and cut them on both sides, which will help speed up the pickle

2

All the wings were placed in a big bowl, with four grams of salt, four grams of black pepper, two slices of ginger, one piece of egg, and an appropriate amount of lemon juice。

3

Grab the chicken wings and the sauce with your hands and help with the taste. (b) Contained a film or contained in a conservatory bag for more than six hours. If you cut two sides with a knife, you'll be able to taste it in about 30 minutes, and if you have a chicken leg in about an hour

4

Flour is 60 grams, starch is 60 grams evenly, and a bowl of water is available。

5

First, the pickled wings are evenly covered in mixed flour, then the extra flour is squeezed, then the extra flour is taken out in three seconds of water, then it's squeezed with flour, then the extra flour is filmed with hands。

6

I repeat, the chicken wings will taste like pretzels

7

Clean, waterless pots pour into oil immersed in chicken wings or chicken legs, heating the oil to 70-80% heat, about 200 degrees (show a little flour in first, it'll sound). Put the wings one by one in the oil pan, and the fire is high。

8

The chicken wings put in there don't have to flip, blow up in a minute, and don't worry if they're hot enough。

9

It turns one face in one minute, explodes about five to six minutes later, the surface is yellow, poked up with chopsticks, feels a little bit hard on the skin, and then pulls out the wings and puts them aside, so that the remaining temperature inside it continues to heat itself。

10

The oil is then heated to about 210 degrees, and is returned to the chicken wings, which are about 30 seconds to 1 minute, before the chicken wings come out。

11

It's a chicken wing that's so tender, and it's so juicy

12

CAN'T WAIT. LET'S DO IT. IT'S HOT。

13

Six are too few to divide。

14

it's delicious。

1. The wings of the chicken before the pickle must dry the water so as to avoid the spilling of the fried oil. 2. People who like other flavors can also be served with chili powder, garlic powder, etc. When you have time, you can use a toothpick, and if you don't have time, you can cut the wings with a knife. It's good to have plenty of oil. In the case of chicken thighs, it is recalled that later oil temperatures will be reduced because the chicken thighs are not ripe enough to blow slowly, otherwise the external cortex is not yet ripe, and there is also a way to cut the chicken thighs straight away and blow them up flat, which is easier to do. 6. The alternative is to wrap a layer of starch, a layer of egg fluid and a layer of bread. And there's another way to wrap it up, and it's a nice way to blow up the skin of a chicken wing alone。