Pan-fried Orleans Chicken Wings

Pan-fried Orleans Chicken Wings

1. Soak the whole wings for 2 hours after thawing! Soak in bleeding water! Wash and drain! Use toothpicks to make holes on both sides! Convenient!

2. Add the marinade and water

3. Scratch evenly with gloves!

4. Cover with plastic wrap and refrigerate (not freeze) for 12 hours!

5. Brush a layer of oil in the pot and put the chicken wings directly into the pot! (Chicken skin facing down) Fry slowly over low heat throughout! Turn it over when it's golden! Keep frying until it's done! It's okay when it's golden and golden! You can try it with chopsticks, you can easily penetrate it and you will be familiar with it... Be conservative, tear it apart and have a look haha... This has to be based on experience!

6. Dangdangdang...haha...

Tips:

1. Use a toothpick to make it taste better, and then the ratio of marinade to water is whatever you want!
2. I separated the chicken drumstick from the chicken wing and chicken tip, because it was found to be uneven during frying and it was impossible to fry! So all cut
3. The refrigeration time must be at least 4~6 hours to taste, I put it in at 6 pm the day before, and fry it at 11 noon the next day! Very tasty!