Home made crispy chicken wings(jia ting zhi zuo chuan kao cui pi ji chi )

Home made crispy chicken wings

Introduction:

"In the baking process, if you want to make the skin of chicken and duck crisp, ruddy and beautiful, you must use" maltose ". Roast duck in Beijing, roast goose and roast suckling pig in Guangdong are all based on this principle. There is only a slight difference in the proportion of raw materials when mixing, but maltose should be used as the main ingredient. Otherwise, the skin will not be crisp, ruddy and beautiful. Today, we will use "garlic barbecue sauce" to make a private food "kebab Crispy Chicken Wings", which is also under discussion. The specific methods are as follows:

Production steps:

The first step: chicken wings, medium and high Baijiu, salt, maltose, garlic roast sauce.

Step 2: bring the water to a boil, add the chicken wings and blanch them quickly, then remove them immediately, mainly for scalding.

Step 3: take out the chicken wings and make two cuts on the front and back of each chicken wing, so that it will taste good when marinated.

Step 4: put the chicken wings into the basin, sprinkle a little salt and grab the flavor.

Fifth step: add highly Baijiu and maltose into the chicken wings, then press them evenly with your hands.

Step 6: add appropriate amount of garlic barbecue sauce and stir well.

Step 7: string the chicken wings mixed with marinade with steel drill rod, each two in a group.

Step 8: hang up the chicken wings after stringing. Air dry the skin of the chicken wings naturally until the skin is dry. It takes more than 3 hours.

Step 9: lay the tin foil in the baking tray, put the grill on it, and put the chicken wings on the grill after drying.

Step 10: apply a little cooking oil on the chicken wings with a brush.

Step 11: bake at 220 ℃ for about 15 minutes.

Step 12: after baking, take it out of the oven and eat it while it's hot. It tastes the best.

Materials required:

Chicken Wings: 350g

Highly Baijiu: 20 grams

Salt: 2G

Maltose: 15g

Garlic barbecue sauce: 25g

Note: features of roasted wings: golden red color, scorched aroma, crisp skin, tender meat and delicious taste. Warm tips: 1. When scalding chicken wings, it only takes three or five seconds, not too long. The main purpose is to make the chicken skin degreased and the sugar juice hanging evenly. Therefore, it only plays the role of quick soup skin. And Baijiu played a peculiar smell. 2. To make crispy wings, the skin of chicken wings must be dried in the air, otherwise it will not be crispy. Generally, 20 grams of maltose can be used for a kilo of chicken wings, and the amount should not be too much. After the chicken wings are dried, if there is no oven, they can also be fried. The color and taste are good. 3. This section of "garlic barbecue sauce" taste good, salty also just right, only put this sauce can, other sauce do not have to put. This kind of private food "kebab Crispy Chicken Wings" is ready. It's easy to do, for your reference!

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Jia Ting Zhi Zuo Chuan Kao Cui Pi Ji Chi