Garlic chicken wings

1

Prepare the main materials: chicken wings, garlic, ginger, onions, sweet sauce。

2

The wings are washed clean and cut into small pieces (2 or 3 pieces of each wing), and a spoonful of wine, a spoonful of raw, one-two spoonful of vinegar is transferred, followed by a piece of ginger and onions, which are duly crushed。

3

Grab it evenly, pick it up for half an hour。

4

When making chicken wings, cut garlic into garlic。

5

Picked wings, removed the onions, ginger and two spoons of melon powder。

6

Grab it slowly with your hands. No water, take it easy

7

It is filled with appropriate quantities of oil, 6 or 7 heats, and then goes down into the chicken pellets, with a slightly fixed surface and then into the fire, with a light push during the blast。

8

Blast it and get it out。

9

Turning back to the fire, the oil in the pot was again hot, and about 80% of the heat was repeated in chickens for about one minute。

10

Blowed to the surface of the chicken and recovered the oil。

11

Put it in the big bowl, add a proper amount of sweet sauce, add garlic, and put a proper amount of a basin on it, two basins in the hand, and shake evenly, so that the sweet sauce and garlic are evenly wrapped on the wings。

12

Just load it。

Shixin's Tips: 1: You don't necessarily need wing mid-joints for this dish; whole wings work too. Just cut them into uniform pieces so they cook evenly. 2: If using whole wings, the wing root has more meat so put it in the oil first, while the wing tip is the smallest and should be added last. If you do it the other way around, the tips will burn before the root is cooked. These small details all affect the final dish, so a little care is needed. 3: When frying, switch to medium heat once the skin has set to cook the meat through, so as not to burn the surface or cause the meat to lose its moisture. 4: After frying, heat the oil again and double-fry the wings; this ensures the skin is golden and crispier. 5: When seasoning, adjust the amount of sweet chili sauce according to the quantity of chicken wings; there is no need for a specific amount. 6: For the final seasoning, cover the bowl with a bowl of a suitable size, snap them together, and shake by hand. This is how the flavor is evenly distributed. Mixing with chopsticks won't work.