Chicken wings with scallion oil(cong you ji chi )

Chicken wings with scallion oil

Introduction:

"We usually use electric rice cooker to make salt baked chicken, ginger and scallion chicken or scallion chicken at home. Next time, why don't we try the oven? The taste is first-class, needless to say. I think the taste is slightly better than the electric rice cooker. It's like the taste of KFC Orleans chicken wings. When it's about to be baked, the chicken skin starts to bubble and creak. It's really drooling to see it. There is no extra juice oozing from the chicken. The juice is locked inside the chicken. The outer layer is dry. The skin of the chicken is chewy. The meat is tender and smooth with a hint of pink. It's a pleasure to use the oven! It's very easy to clean up, throw away the tinfoil when it's used up, don't wash the baking tray, and don't worry about pasting the bottom as easily as an electric cooker. "

Production steps:

Step 1: fried onion oil: a small bowl of onion oil with three onions is enough. If you are afraid of oil splashing, you can cover it and fry it for 10 minutes. It's enough to turn the green onion into the color in the picture. It's too crisp to be burnt again. It's hard to get rid of it.

Step 2: spread the fried scallion oil on the tin foil, then spread the pickled chicken wings, and brush the chicken wings with scallion oil. (marinate chicken wings with your favorite salt baked chicken powder / Shajiang powder in advance)

Step 3: preheat the oven at 200 ℃ for about 20 minutes. Turn over 1-2 times. It looks like it's fried, but it's not greasy at all. There's no need for oil absorbent paper

Materials required:

Chicken Wings: 500g

Scallion: 3

Oil: right amount

Salt baked chicken powder: right amount

Note: before baking, you can use soy sauce to wipe the chicken wings, so the color will be more golden. It doesn't make much difference if you don't apply it. That's to say, it's not recommended to add other seasonings except for the raw soy sauce.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Cong You Ji Chi