The way to make crispy fried chicken wings is fragrant, rich in flavor, dipping with chili sauce or ketchup are all delicious.
- 4 chicken wings
- 1 pack of Aji Quick fried dough
- Grain salt
- Ginger wine for preliminary processing (if any)
- Fish sauce
- Ketchup or chili sauce for dipping when eating
Step 1: Prepare Chicken Wings
Buy chicken wings to pick up all the fluff, remaining black pores, wash them. Then squeeze together with granulated salt and ginger ale (or white wine + minced ginger) for about 5 minutes. This is the step of de-living chicken, which has the effect of both cleaning and deodorizing the chicken.
After squeezing salt + alcohol, wash the chicken wings thoroughly and dry. You can use a soft towel to dry it and then cut it into small pieces to make frying faster and easier. If you want to keep the wings for frying, you should make a few small cuts in the upper wings to quickly cook.
Next, marinate the chicken wings with:
- 2 teaspoons fish sauce
- 1/2 teaspoon of soup powder
- 1/2 teaspoon pepper (if you can eat spicy).
Mix well and let the chicken marinate for at least 20 minutes.
After 20 minutes of marinating, you proceed to cover with deep-fried dough. Note that before coating the dough, it is advisable to drain off all the remaining water in the bowl.
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Coat 1 layer of flour on the surface of the chicken wings, then shake the bowl and then cover with another layer of flour. Continue like this to make sure the wings are evenly coated with flour. A small tip is that you can put the chicken wings in a bowl or box with a lid, cover with flour and shake well.
Step 2: How to Make Deep Fried Chicken Wings
Heat a large amount of cooking oil in a deep pan, note that to make crispy fried chicken wings, you need to deep fry in oil.
When the oil is boiling on the bottom of the pan, add the chicken wings to fry. The frying process should be flipped so that the chicken wings are evenly cooked on all sides.
Fry until you see the chicken wings are golden, then take them out, put on paper towels to absorb oil, then arrange on a plate, eat when hot with ketchup or chili sauce.
Tips & Notes
If you have to divide the fry into several times, before each new frying, you should lower the temperature for a while and then add the chicken wings. Doing so will prevent the oil from overheating, causing the outer layer of dough to ‘explode’ and scorch while the inside has not yet cooked.