This golden chicken wing is also called mushroom chicken wings and golden hammer. It was once studied with Zheng Qianqian. This time it is a modified version. There are some changes in taste and taste. It is marinated with onion basil black pepper~ wrapped in flour egg bread. When you eat it, eat a layer of delicious chutney~ Wrap the bottom of the wing with tin foil, not dirty hands, try it out on holidays~ There is a noodle dish, and you can show it with your family. Chicken wings are not ordinary drops to eat ~ double section ~ I wish everyone happy ~ ~ ~
Chicken wing root washed and spare
Take one of them, use a knife to make a circle at the bottom of the chicken wings (the thinner end), cut off the fascia on both sides.
Then, along the bones, the chicken is ruminated to the top of the wing roots, revealing the bones and forming a 'meat hammer' shape.
Handle other chicken wings in turn and prepare the seasonings
Wash the onion and cut into small pieces, and put half of the onion, a little cooking wine, the right amount of salt, black pepper and basil into the chicken wings.
Grab the hand evenly, so that the seasoning evenly covers the chicken wings, cover the plastic wrap and put it in the refrigerator for 1-2 hours.
Prepare a copy of flour, whole egg and bread
Wrap the marinated chicken wings with a layer of flour
Another layer of egg liquid
Finally evenly wrap a layer of bread crumbs
Finish the other chicken wings in turn, and put the prepared chicken wings into a waterless dish.
Heat the wok and pour in an appropriate amount of cooking oil. When the oil temperature is 60%, add the chicken wings.
Do not rush to flip after putting the chicken wings. After a little shaping, the chicken wings can be flattened, fried on all sides, and the surface is golden yellow.
Put the chicken wings on the kitchen paper to remove excess oil and wrap it in the bottom of the chicken wings with tin foil
Plated with garnish, served with chutney when eating
Chicken wings do not suck oil small tricks: Evenly wrapped with a layer of flour and egg liquid before the chicken wings are fried can effectively prevent the fat from entering the chicken during the frying. First catch the chicken wings and then turn off the fire: When the chicken wings are fried to golden color, use the chopsticks or the oil filter spoon to remove the chicken wings and turn off the fire. The fried chicken wings are put on the kitchen paper to remove excess oil.