[trial Report 1 of The Best-selling Combination of Kukike Yibai] Orleans Roasted Wings (frying Pan Version)

[trial Report 1 of The Best-selling Combination of Kukike Yibai] Orleans Roasted Wings (frying Pan Version)

1. Prepare fresh chicken wings and Koke Yibai barbecue ingredients.

2. For better pickling and flavor, use a toothpick to insert the thawed chicken wings into a few holes.

3. The ratio of barbecue material to water is 1:1.

4. Marinate the inserted chicken wings with barbecue ingredients for more than several hours. (I marinated it the night before, and started making it the next day. It was delicious)

5. Place the marinated chicken wings and chicken skin down, place them flat in a frying pan, and slowly fry them over low heat. (If you are using an ordinary pan, you can use a paper towel to spread a thin layer of oil on the pan, if you use a non-stick pan, you don’t need to put the oil)

6. After the surface of the chicken skin turns golden slightly, fry on the reverse side. Fry until the chicken wings are golden brown on both sides and are fully mature.

7. I feel that the chicken wings fried in a frying pan are not inferior to those made in the oven.

8. Who can resist the deliciousness of Orleans' grilled wings!