Processing frozen foods requires meticulousness not only to make the dish delicious but also to ensure the health of the family. Accordingly, fried chicken wings are very popular with many families, especially young children. Therefore, housewives should pay attention to some processing steps to ensure the dish is rich in flavor, delicious and sweet from the inside.
The first thing to do is to slowly defrost the chicken wings as soon as they are removed from the refrigerator ice pack to protect the protein structure. If you need to save time, put the chicken wings in a sealed zipper bag and soak in cold water. Completely defrosting the dish will help the dish cook evenly, avoiding the situation of "ripe in life".
A tips for fried crispy chicken wings that housewives can refer to is to basicly blanch the chicken wings through boiling water with a little salt and ginger for about 3 minutes. After shoveling, dry the surface so that when frying the chicken wings, the oil will not be shed.
Use a specialized paper towel to drain each wing. The drier the face, the more swollen the skin will be after frying, and housewives can cover it with a thin layer of cornstarch or energy flour to ensure increased brittle texture.
The oil temperature when fried is also an important step, adjust the temperature to an average level to help the chicken wings cook evenly from the inside. After the chicken is cooked, remove it and drain, then increase the temperature and fry it quickly for about 1 - 2 minutes to create a crispy golden crust.
In addition, do not fried too many chicken wings at the same time, which will lead to the meat being soft and absorbed a lot of fat.
