Wash the chicken wings, take a fork and tie some small holes on both sides, it is best to puncture, so that it is more conducive to the taste during the pickling process; after putting the marinade, grab the chicken wings and then pick up the fresh-keeping bag. For an hour, if you are not in a hurry, you can marinate for a few more hours or marinate overnight.
Flour and starch are mixed in a 1:1 ratio;
The marinated chicken wings should be placed in the mixed powder to keep the surface on the surface, so that the surface is a small piece of dough; this small dough is also the scales that are fried. This process is best done with disposable gloves; the rest The chicken wings are finished in turn;
After pickling, leave the marinade, then put the chicken wings wrapped in the mixed powder into the marinade, wrap the surface with a layer of pickle, then put it in the mixture and rub it by hand to make the surface come back. More small dough, then shake off the excess powder;
Wrapped in powder, then you can blow it up.
The oil pan is hot and put into chicken wings. It is fried on both sides with a small fire. You can try it with chopsticks. If the chicken wings can be pierced, it means that it is cooked. The time for frying is about seven or eight minutes.
The chicken wings are fished out to control the oil, and then the oil pan is heated again. The chicken wings are put into the oil pan and then re-fried, which is good for spitting oil, the color is more beautiful, and the skin is more crisp;
Then, open to eat ~! ! !