Oven Fried Chicken Wing Roots
1.
The frozen chicken wing roots I bought were thawed in advance, and then soaked in clean water for a while, so that no blood came out.
2.
Pour out the water and clean the roots of the chicken wings. Use a toothpick or fork to poke holes in the thick meat to make it easier to taste. Pour an appropriate amount of fried chicken ingredients according to the instructions on the package of fried chicken ingredients, mix well, and refrigerate overnight.
3.
The next day, take out the marinated chicken wing roots, use a plate, pour an appropriate amount of cornstarch, dry the chicken wing roots with excess water, and then roll them in the starch.
4.
Then roll the roots of the chicken wings in the egg liquid.
5.
Then evenly coat the bread crumbs. If you feel that it is not enough, you can roll it in the egg liquid and stick the bread crumbs again.
6.
Place the chicken wing roots wrapped in breadcrumbs on a baking tray lined with tin foil, the large one in the middle and the small one on the side. Some chicken wings have too much meat on the roots and can be cut and roasted separately. Bake at 200 degrees in the middle of the oven.
7.
After about 20 minutes, take out the baking tray, turn the roots of the chicken wings carefully, and continue to bake for 15-20 minutes. The surface looks scorched.
8.
Dip it in tomato sauce or something at the end, it's even more delicious.
Tips:
1. Because there is fat on the chicken skin, it will be oily when roasting, so there is no need to add extra oil. The bread crumbs will be crisper and not oily after baking.
2. Fried chicken ingredients are available in supermarkets, and grilled wing ingredients are also available.
3. The same method can be used to grill chicken wings, chicken legs, chicken rice crackers, or even shrimps.
