1. Wash the middle wing of the chicken, and use a knife to make a few knives on both sides of the middle wing to make it easier to taste. Put clean water in the pot, add chicken wings, cooking wine, and ginger slices to a boil over high heat for 5 minutes, turn off the heat and rinse with cold water. (This step is to remove the fishy smell and blood stains in the chicken wings)
2. Wash the chicken wings, drain the water, add 3 tablespoons of Orleans seasoning, 1 tablespoon of soy sauce, a little salt, and 1 tablespoon of peanut oil in a bowl, mix them evenly and put them in the refrigerator to marinate overnight. (Or marinate for several hours)
3. This is marinated chicken wings.
4. Dip the marinated chicken wings evenly with the egg liquid and then dip them in flour. The flour must be evenly dipped. The corners and corners of the chicken wings should be covered with flour, and then the excess flour should be patted off.
5. Pour 500ml of peanut oil in the pan (the peanut oil just overwhelms the surface of the chicken wings), then put the chicken wings soaked in flour, turn on medium and low heat, fry the chicken wings golden on both sides, and lift them up. Then re-explode it again.
6. Finished product.
7. The delicious Orleans fried chicken wings is complete, let’s eat 😊😊
Tips:1 The fried chicken wings I made are blanched first, then marinated, and fried twice at the end.
2 The marinated chicken wings can be kept in the refrigerator overnight for better taste.
3 The seasoning for marinating depends on personal taste, and the time of marinating depends on the intensity of the marinating taste. If the marinating time is relatively long, the marinating seasoning can be used less.
4 Scratches on the surface of the chicken wings are to make it more delicious.
