The simplest fried wings

1

Eight wings 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 just put a toothpick on both sides of the wings, and then you can cut the wings with a knife and cut them three times each, which will help speed up the pick-up.) All the wings will be placed in a large bowl, with salt four grams, sugar two grams, a spoonful of wine and two slices of ginger。

2

Add an egg purifier, grab the chicken wings and sauce with your hands, help with the taste. (b) Contained a film or contained in a conservatory bag for more than six hours. (If it's two sides of a knife, it's usually made in about 30 minutes, and if it's a chicken leg in about an hour)。

3

Take out the pickled wings and add two large spoons of starch。

4

Grab it evenly。

5

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 keep the fire burning。

6

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。

7

After about five to six minutes of blow-up, the surface was slightly yellow, stamped on with chopsticks, felt a little bit hard on the skin, and then pulled out the wings and placed them aside so that the remaining temperature inside it continued to heat itself。

8

Three minutes later, the oil was reheated to around 210 degrees and returned to the chicken wings, about 30 seconds later, when the chicken wings surface was golden and precipitous。

9

It's a nice, juicy chicken wing

10

It's so delicious!

11

Eight are too few, not enough。

12

LET'S TRY O。

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. There's also a Kendrick approach, which is past the water-covered powder。