The chicken wings are enjoyable to eat like this, the garlic is rich, golden and crispy, and even if they are used for banquets, they will not lose face

Today I would like to recommend to you a chicken wing method - typhoon shelter chicken wings, fragrant and crispy 

The traditional typhoon shelter dishes are fried, highlighting the garlic flavor, today we use less oil, no need to fry chicken wings and breadcrumbs, more suitable for home operation. Although the method has been simplified, the finished product will not lose the taste and aroma of the fried in the slightest~

 Ingredients:

Ingredients: 8 chicken wings

Trimmings: 1/2 bowl of breadcrumbs

Seasoning: 5 cloves of garlic, 5 grams of minced green onion, 5 grams of shredded ginger, 1 teaspoon of cooking wine, 1/2 teaspoon of cumin powder, 2 teaspoons of starch, appropriate amount of salt

  Preparation:

Method 1: Wash the middle wings of the chicken and use a kitchen paper towel to absorb the surface moisture. Use a knife to cut vertically between the two bones in the middle. (Chicken wings cut into chunks are easier to flavor and cook faster)

Method 2: Add salt, 1 teaspoon cooking wine, 1/2 teaspoon cumin powder, minced green onion, shredded ginger, minced garlic (add one-third to minced garlic) and 2 teaspoons cornstarch to the chopped chicken wings.

Method 3: Add all the seasonings and grasp well, marinate for at least 1 hour.

Method 4: Process the breadcrumbs when marinating the chicken wings, put the breadcrumbs in the pot, do not add oil, and slowly fry over low heat.

Method 5: Stir-fry over low heat until golden brown, add a little salt, mix well and let cool for later use.

Method 6: Heat a non-stick frying pan, add a little oil, add the marinated chicken wings and fry. (The skin of the chicken is side down to remove excess fat and the skin is crispier)

Method 7: Fry until golden brown and set aside. (Cut chicken wings are easy to fry and will suffice in four or five minutes)

Method 7: Put a little oil in the pot, add minced garlic and stir-fry over low heat until fragrant. Saute the minced garlic until lightly browned.

Method 8: Add fried chicken wings and fried breadcrumbs.

Method 9: Stir-fry evenly and turn off the heat and serve.

The crispy golden sand wraps the chicken wings, which are golden and yellow, even if they are used for banquets, they will not lose face~~~

Tips:

The chicken wings are cut in the middle to make it easier to ripen.
When marinating the chicken wings, try to add enough flavor so that you can fry without seasoning.