1. The chicken wings are cleaned and soaked in clean water to remove blood. Drain the water and poke small holes with a fork.
2. Put 20 grams of Orleans chicken wings marinade in a large bowl, add appropriate amount of rice wine, a little light soy sauce, and a little water. (The total amount of liquid is 20 grams)
3. well mixed.
4. Dip the chicken wings one by one with the marinade and knead properly for a better taste.
5. Wrap it in plastic wrap and put it in the refrigerator overnight. The longer the time, the better the taste. If the time is insufficient, at least two hours.
6. Marinated chicken wings.
7. Heat up a pan, add an appropriate amount of salad oil, add the chicken wings to the hot oil, and fry until one side is golden and turned over.
8. Fry until golden on both sides, mix the broth of the marinated chicken wings with some boiled water, and add to the pot. Cover the pot and cook on low heat for about ten minutes.
9. The chicken wings are well cooked and ready to dry the broth over high heat.
10. Finished picture.
Tips:1. Chicken wing marinade according to the instructions, use 35 grams of seasoning for 500 grams, and the ratio of seasoning to water is 1:1.
2. For 6 chicken wings, I used 20 grams of marinade, 20 grams of water, rice wine, and light soy sauce.
3. Put the chicken wings on the oil pan, the chicken wings will not stick to the pan and the skin will be intact. Use low heat to avoid burning.
