Recipe: Golden wing root

Home Cooking Recipe: Golden wing root

Notes:

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 ~ ~ ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Chicken wing root washed and spare

    Chicken wing root washed and spare

  2. Home Cooking Recipe: 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.

    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.

  3. Home Cooking Recipe: Then, along the bones, the chicken is ruminated to the top of the wing roots, revealing the bones and forming a 'meat hammer' shape.

    Then, along the bones, the chicken is ruminated to the top of the wing roots, revealing the bones and forming a 'meat hammer' shape.

  4. Home Cooking Recipe: Handle other chicken wings in turn and prepare the seasonings

    Handle other chicken wings in turn and prepare the seasonings

  5. Home Cooking Recipe: 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.

    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.

  6. Home Cooking Recipe: 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.

    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.

  7. Home Cooking Recipe: Prepare a copy of flour, whole egg and bread

    Prepare a copy of flour, whole egg and bread

  8. Home Cooking Recipe: Wrap the marinated chicken wings with a layer of flour

    Wrap the marinated chicken wings with a layer of flour

  9. Home Cooking Recipe: Another layer of egg liquid

    Another layer of egg liquid

  10. Home Cooking Recipe: Finally evenly wrap a layer of bread crumbs

    Finally evenly wrap a layer of bread crumbs

  11. Home Cooking Recipe: Finish the other chicken wings in turn, and put the prepared chicken wings into a waterless dish.

    Finish the other chicken wings in turn, and put the prepared chicken wings into a waterless dish.

  12. Home Cooking Recipe: Heat the wok and pour in an appropriate amount of cooking oil. When the oil temperature is 60%, add the chicken wings.

    Heat the wok and pour in an appropriate amount of cooking oil. When the oil temperature is 60%, add the chicken wings.

  13. Home Cooking Recipe: 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.

    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.

  14. Home Cooking Recipe: 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

    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

  15. Home Cooking Recipe: Plated with garnish, served with chutney when eating

    Plated with garnish, served with chutney when eating

Tips:

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.


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