Fried chicken wings
By using olive oil, the Italian fried chicken is fried with a completely different marinade than usual. Chicken wings are juicy by frying them at low temperatures rather than high temperatures. The sound of frying is slurping, and the frying signal is that it has begun to fry. Rosemary is better if it's fresh, but if not, it's dry.
How to make it
1
Spread the chicken wings in a bat, sprinkle salt and pepper on both sides, add A, squeeze well, and place in the fridge for 15-20 minutes.
2
Sprinkle 1 with potato starch and fry in oil at 160°C until golden brown.
3
Cut the fukinoto in half lengthwise, sprinkle with flour and add tempura flour, fried golden brown in oil at 180°C, and sprinkle with salt.
4
Place 2 and 3 in a bowl and sprinkle with parsley.
material
-
- Chicken wings
- 8 bottles
-
- White Pepper
- A little
-
- salt
- A little
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Chop garlic
- 1/2 piece
-
- soy sauce
- 1 tablespoon
-
- Minced rosemary
- 1/2 tsp
-
- potato starch
- Appropriate amount
-
- Fukinoto
- 4 pieces
-
- cake flour
- Appropriate amount
-
- Dissolved in tempura powder
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Mince parsley
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
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