Crispy Chicken Wings
1.
Cut the washed chicken wings in the middle. For the sake of beauty, you don’t need to cut them. Because the chicken skin is not tasty, I cut it open.
2.
Mix all the ingredients except the dry flour and put them in the wings. Stir every 15 minutes. The longer the time, the better the taste. I marinated for an hour.
3.
Wrap the marinated chicken wings with a layer of dry flour, so that the flour is evenly coated on the wings, after the flour is wrapped, brush a layer of cooked oil on the surface of the chicken wings, wait until the oil is soaked in the flour, and then re-wrap a layer of flour. The above steps were repeated many times. The more times they were repeated, the crispier the fried chicken wings would be, and the crisper the outside and the more tender inside. I repeated the wrap 3 times.
4.
Heat an appropriate amount of oil in the pot, put the wings into the pot one by one after the oil is hot, fry the golden brown and remove them, and you will be ready in a plate of fragrant and crisp chicken wings.
Tips:
Those who don’t like spicy food can leave out chili oil. When the chicken wings are battered, you can grab them with your hands, just like massaging the chicken wings, so that the surface of the chicken wings can be wrinkled when fried, just like the surface of the KFC chicken wings, and it will taste more crispy.
