Gold sand wings
By VicentaLakin
Last time I baked some Orléans chicken wings, there were still some left. I'm using a pack of flavoured gold-safflicted yolks, which I don't have to dry out with my own salty yolk and collide in other roasted wings. It's probably not my way. I'll change it again next time。
Recipe Recommendations
- chicken wings of 11
- Jinsha Salted Egg Yellow Seasoning 1 bag
- bread crumbs appropriate amount
- salt 1 teaspoon
- soy sauce 1 tablespoon
- cooking wine 1 tablespoon
- edible oil 1 tablespoon
- salty and fresh
- roast
- half an hour
- simple
Steps for Gold sand wings
1
The wings are washed clean and the blades are slashed on both sides, so it tastes easy。
2
One spoonful of salt in the wings, one spoonful of raw, one spoonful of wine, flattening。
3
Filled chicken wings with fresh bags, tight and frozen in the fridge for the night. It would be preferable to flip several times during the period, so that the comparison of the pickles is even。
4
Before roasting the next day, a plate was used to make bread buns。
5
And put the salted wings down a few rolls and wrap them with bread。
6
Put the chicken wings in the frying basket, with 200 degrees baked for 10 minutes。
7
Take out one face and bake for another 10 minutes。
8
Fill a big bowl with a spoon of oil。
9
It's a 20-minute roasted chicken wing. We'll try to get the chicken wings covered with more powder。
10
Once again, the wings are put back in the basket, and the sauce is on top of the wings, and each side is baked for five minutes, or 10 minutes, that's all。Gold sand wings Make Tips
One, chicken wings first use salt and raw pickles, so the chicken is more delicious. 2. The gold sauce is not made of oil as described, so it's dry, it's choked and it feels like it's still fried. Maybe you can mix the powder with the bread candy and try it next time。