【garlic Chicken Wings】--- How to Make Chicken Wings Full of Garlic Aroma
1.
Prepare the main ingredients: chicken wings, minced garlic, ginger, chives, sweet chili sauce.
2.
Wash the chicken wings, cut them into small pieces (each wing is divided into 2 or 3 pieces), add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 tablespoon of balsamic vinegar, and then add an appropriate amount of crushed ginger and Lightly white segment.
3.
Grasp evenly with your hands and marinate for half an hour.
4.
When marinating the chicken wings, cut the garlic cloves into minced garlic.
5.
For the marinated chicken wings, remove the green onions and ginger inside, and add 2 tablespoons of sweet potato powder.
6.
Grab it slowly with your hands. (Don't add water, grab it slowly)
7.
Add a proper amount of oil to the pot. When it is 60 or 70% hot, add the chicken pieces in sequence. The surface is slightly set, then turn to medium heat and fry. When frying, gently push it.
8.
Remove after deep-fried.
9.
Turn back to high heat, heat the oil in the pot again, add the chicken pieces when it is about 80% hot, and re-fry for about 1 minute.
10.
Fry until the surface of the chicken pieces are golden, remove and drain the oil.
11.
Put an appropriate amount of sweet chili sauce in a large bowl, add minced garlic (about the amount of sweet chili sauce), cover the top with an appropriate amount of pots, hold 2 pots in your hands, stir evenly, let the sweet chili sauce and The garlic is evenly wrapped on the chicken wings.
12.
Just install it.
Tips:
Poetry heart phrase:
1: This dish does not have to be in the chicken wings, the whole wing is the same, but the slices should be evenly cut, so as not to be cooked together.
2: If you use whole wings, when frying, there is more meat at the root of the chicken wing. It is suitable to be cooked first, and the tip of the wing is the smallest, and the tip of the wing must be cooked last. raw. These small details all affect the finished dish, so you need to be more careful.
3: When frying, after the outer skin is shaped, turn to medium heat to cook, so as not to scorch the surface and lose the moisture in the meat.
4: After frying, heat the oil and re-fry again, so that not only the skin is golden, but also more crispy.
5: When seasoning, the amount of sweet and chili sauce can be put according to the amount of chicken wings. This does not need to specify the amount.
6: When the final seasoning is done, cover a pot of suitable size on the top of the pot, buckle the two pots together, and then shake it in your hand. This is just delicious. If you mix it with chopsticks, it won't work.
