How to cook fried chicken wings

Eight chicken wings

4 grams of salt

2 grams of sugar

1 tbsp cooking wine

Two slices of ginger

1 protein

2 tablespoons starch

Manufacturing process:

1.8 Wash chicken wings, drain and dry them with kitchen paper. The surface of chicken wings should be relatively dry to avoid splashing big oil spots when frying. If you have time, you can poke holes in both sides of the chicken wings with toothpicks and pickle them directly. If you don't have time, you can cut the front and back sides of the chicken wings three times with a knife, which will help speed up the curing. Put all the chicken wings in a large bowl, add 4g salt, 2g sugar, 1 spoon cooking wine and 2 slices of ginger.

2. Add an egg white, grasp the chicken wings and seasoning evenly with your hands, which will help improve the taste. Wrap in plastic wrap or put in plastic wrap and refrigerate for more than 6 hours. (If it is marinated with a knife on both sides, it can be marinated in about 30 minutes. If it is a big chicken leg, it can be marinated for about 1 hour. )

3. Take out the marinated chicken wings, add 2 tablespoons of starch, and grab them evenly by hand.

4. In a clean and waterless pot, pour the oil soaked in chicken wings or chicken legs, and heat the oil to 70% to 80% heat, about 200 degrees (just throw a little flour into it to make it sizzle first). Put the chicken wings into the frying pan one by one, and continue to fry over medium heat.