Exclusive Crispy Chicken Wings

The chicken wings bought from the supermarket are cut in half, making it easier to fry them thoroughly. Soak them in clean water to remove the blood.

After rinsing repeatedly until clean, use kitchen paper to absorb the surface moisture. Otherwise, the pickled result will be watery.

Pat the chicken wings dry.

Ginger and garlic water with scallions. After mixing evenly with salt, white chrysanthemum powder, Sichuan pepper powder, and cumin powder, pour in some oil to seal the oil.

The ratio of flour to cornstarch for making crispy batter is 1:2, with cornstarch being one and a half times more. Then adding an appropriate amount of baking powder is the key to crispiness.

Marinate the chicken wings for more than half an hour. Then put them into the crispy coating powder.

Use chopsticks to wrap them one by one. Gently shake them into this fish scale shape. When I serve it, I must be a bit more careful. Wrap it evenly, otherwise the skin will fall off. Do not, under any circumstances, add water in this step.

Put oil in the pan. When the oil reaches 60% heat, add the chicken wings. I usually fry about 6 chicken wings at a time. Fry in batches, don't put them all in at once.

After putting it in, do not shake it or move the pot, and do not stir it. Wait for 30 seconds, then gently move the pot up and down to let it heat evenly. Fry and take out each batch. I washed the chicken wings and fried them a total of three times.

Finally, deep-fry the chicken wings again over high heat for 30 seconds. Drain the oil before serving.