Go to Kentucky and eat chicken wings, rather than make them at home, both clean and hygienic, come as you like:

WHAT YOU NEED

Ingredients

10 wings
80 grams of fried chicken from Orleans
250 grams of flour

How TO MADE Orléans fried wings

Steps 1 to 4

1. Chicken wings are soaked and repeatedly rinsed to remove blood and water reserves.

2. Then cut the two blades diagonally as shown.

3. A deep knife in the back

4. Preparing the grilled meat for the flavor of Orleans

Steps 5 to 8

5. Pour about 80 grams of marinated meat onto the chicken wings, stir, and marinate overnight.

6. It's all about the crispy, edible skin that's sold in supermarkets.

7. In a small bowl, the dry wrapping powder is mixed with water in a ratio of 2:1 to the surface of the water, and then the dry wrapping powder is prepared in a plate.

8. Add the good chicken wings and dip them evenly in the water.

Steps 9 to 12

9. Remove the control net and place it evenly in the dry baking powder.

10. Then dry the powder and put it back in the moisturizer.

11. Glue the powder into a controlled, clean, dried wrapper, and rub the fish scales by hand for backup.

12. Add more oil to the pan, fry the chicken wings when it's seven degrees hot (don't let the oil temperature be too low).

Steps 13 to 16

13. Golden yellow, pull out the spare.

14. Wait for the oil temperature to rise again, fry again, and then extract the control oil.

15. Packaging and packaging

Handy cooking tips

　　You have to fry it twice to make it crisper.