Oven Version of Spicy Chicken Wings
1.
Wash the chicken wings clean and cut two knives on both sides to make it easy to marinate and taste.
2.
Add appropriate amount of grilled wing powder, chili powder, a teaspoon of salt, add a small amount of water, and mix well. Then put it in the refrigerator overnight. If you don’t have grilled wing powder, you can just add five-spice powder or thirteen-spice with chili powder.
3.
When you're going to bake the next day, prepare things. Stir an egg, pour an appropriate amount of cornstarch on a plate, and pour an appropriate amount of bread crumbs on a plate. If the starch and bread crumbs are not enough, add them later. Avoid putting too much at a time, and it will be wasted by the water or egg liquid on the chicken wings.
4.
Use chopsticks to hold a piece of chicken wings, let it dry, and then roll it in the starch. A thin layer will do. It should be even and not too thick.
5.
Then roll it in the egg liquid.
6.
Finally, roll it in the breadcrumbs and coat the breadcrumbs evenly.
7.
The chicken wings are prepared one by one and placed on a baking tray lined with tin foil.
8.
Put the baking tray into the middle of the oven, about 200 degrees for 25-30 minutes, the specific temperature and time are adjusted according to your own oven. Take out and turn the dough once every 15 minutes or so. Be careful when you turn it over, don't clip it like I did.
Tips:
1. It is easier to take two slices of chicken wings on both sides, and it is better to marinate overnight.
2. It is best to use corn starch or cornstarch as the starch, because cornstarch is crispy when roasted or fried, and sweet potato starch is sticky and not suitable.
3. When sticking flour and bread crumbs, let the water or egg liquid be dried first. Don't get too wet, it will stick to a pile.
4. It is better to use yellow breadcrumbs, which is golden and yellow, but there is really no white breadcrumbs.
