Garlic Fried Chicken Wings
1.
Clean the chicken wings, drain the water and put them in the basin, and prepare the other ingredients
2.
Put the ingredients in the basin
3.
Fully grasp and mix evenly with your hands
4.
Put it in a fresh-keeping bag and massage it tightly, or put it in the refrigerator and marinate for 1 night
5.
Flour and cornstarch are mixed in the plate at a ratio of 1:1
6.
Add the marinated chicken wings to the powder
7.
Glue the flour evenly on both sides, then gently shake off the surface of the dough, and then all are ready to be placed on the plate for frying
8.
When the oil temperature reaches 70% hot, put the powdered chicken wings into the pan and fry them, turning them over and fry them from time to time. When the chicken wings are a little bit up and feel lighter, use a toothpick to poke the meaty areas. , No blood comes out, it means it has matured
9.
Drain the oil, place it on absorbent paper to absorb the oil, and then eat. Don’t look at the color that seems to be too deep. It’s actually because of the big red color of Korean chili sauce, so the fried color will be darker. In fact, the heat is just right. Just prepare the cold beer. Let's eat
Tips:
1. Garlic powder is sold in the general supermarket condiment area. Korean chili sauce is best to be sweet and spicy
2. The oil temperature of fried chicken is best to be 70% hot, medium heat and slow fry, so that it is not easy to fry the skin, and the meat is rich in juice, the meat is very tender.
3. The best marinating time is more than 1 hour. If you don’t have time, you can marinate overnight.
4. If there is no apple, you can use lemon zest instead, the taste is very refreshing
5. The ratio of flour to corn starch powder is 1:1
