Crispy fried chicken wings comparable to Kentucky chicken, crispy on the outside and tender on the inside

The fried chicken wings are golden and crispy, with scales~~ If you like it, try it 

【Ingredients】

Ingredients: 8 chicken wings (about 500g)

Marinade: 5 cloves of garlic, 10 grams of ginger, 1/2 tsp chili powder, 2 grams of white pepper, 2 grams of black pepper, 8 grams of salt, 30 grams of milk

Fried flour: 40 grams of corn starch, 120 grams of plain flour, 3 grams of baking soda

【Directions】

Step 1: Handle the chicken wings first, wash the chicken wings, and prick some small holes with a toothpick or fork. (Make small holes in the chicken wings to make them easier to absorb the flavor when marinating).

Step 2: After tying the holes, add 2 grams of black pepper + 2 grams of white pepper + 2 teaspoons of minced garlic + 10 grams of shredded ginger + 1/2 teaspoon of chili powder + 30 grams of milk, and then fully grasp until the chicken wings are all absorbed. Cover with plastic wrap and marinate for at least 2 hours, it is better to have time to marinate overnight. (Marinating and adding milk can both remove the smell and make the chicken wings more tender).

Step 3: After the chicken wings are marinated, put the starch and flour in a bowl at a ratio of 1:3, add a little salt and 3 grams of baking soda and mix well. Put the marinated chicken wings into the mixture and roll it around, and gently press to make the mixture more firm, then put the powdered chicken wings into water and soak them in water for 2 seconds and immediately remove them, then coat them again (repeat three times to wrap the chicken wings with a slightly thicker powder), and gently knead the chicken wings with your hands to make the chicken wings crack, according to this method, handle all the chicken wings in turn.

Step 4: Put oil in the pot, heat the oil to 50% heat, and fry the chicken wings wrapped in flour.

Step 5: Fry the chicken wings over medium-low heat for about 8 minutes, and the chicken wings are cooked until they are golden brown. (Zerui's mother uses chicken wing roots, and if it is a chicken thigh, the frying time will be extended, and it will take about thirteen or fourteen minutes)

Step 6: When the oil temperature in the pot rises to 80% hot, put in the chicken wings again and fry for 1 minute, quickly remove the oil, and enjoy it after the oil is controlled.

The chicken wings were fried, and the girl ate 4 in one go, and wiped her mouth with satisfaction and told me that for her, today's fried chicken wings are the first spring breeze of spring~~

Tips: 1. If you want to fry the chicken wings with a crispy skin, fried powder is the key, it is best to mix starch and flour, the flour keeps the taste moist but the fried is too hard, and it is easy to get damp The taste is not crispy, starch can keep the taste crispy, but it is too crispy when fried, and it is easy to fall off, so it is best to mix starch and flour, and then put some baking soda to make the skin more fluffy, and the taste is crispy but not hard.

2. Fried chicken wings, breading is also very important, to tell you a little trick, is to first press the chicken wings in the mixed fried powder, so that the chicken wings and powder are firmly wet, and then quickly soak them in clean water, take them out and coat them again, repeat two or three times, and then gently knead the cracks with your hands.

3. Fry chicken wings, the oil temperature should not be too high, the temperature is too high, and it is easy to appear uncooked on the outside and inside. Generally, four or five into the heat can be put into the chicken wings to fry, after the shape is turned over, after the fry is taken out, wait for the oil temperature to rise to eighty percent heat in the re-frying once, (the fire re-frying is to force out the excess oil in the chicken wings) the chicken wings will be crispy.