I remember when fried chicken first came out as a child, it was called KFC fried chicken. I still remember the first time I ate it. Now it's hard to find, so I'm trying to recreate it at home.
Materials
Crispy Chicken Wings Recipe Steps
Soak chicken wings in cold water for an hour, then wash them.
Cutting the knife makes it easier for the flavors to penetrate.
Add the marinade seasoning to the chicken wings all at once.
Mix well and marinate for at least two hours.
Mix the ingredients needed for the frying powder together.
Press the chicken wings into the frying powder.
Press down like this and shake off any excess powder.
Test the oil temperature with chopsticks; start frying the chicken wings when small, dense bubbles appear around the chopsticks.
Fry over medium heat the whole time, and do not stir after putting them in; let them set.
Flip it over after shaping and continue frying.
It comes out with a crispy crust after frying.
Turn the heat to high and fry the chicken wings again for one to two minutes. This will force out the excess oil, making them less greasy.
Remove and drain oil
Salty, savory, and crispy; the outer shell is crunchy, while the meat inside is still juicy and delicious.
Tips for making crispy chicken wings
If the frying batter is all flour, it won't be as crispy. If you like to rub the dough into a crispy coating, you can coat it with flour before frying. Add cumin powder and cumin seeds sparingly, as too much will make it bitter. Sugar is a must; it greatly enhances the flavor.
