Ghost pepper chicken wings
Ghost pepper: 1-4
Depends how hot you like. You may start with 1 or 2 peppers. If use 4 peppers, the wings will be quite hot.
You can also you regular chili pepper. If using dried chili peppers, soak them in the hot water first till soft.
Garlic: 5 cloves
Five-spice powder: 1/8 teaspoon, less than 1 gram
Sichuan pepper powder: 1/4 teaspoon, less than 1 gram
Salt: 1/4 teaspoon, 2 g
Brown sugar or sugar: 1 teaspoon, 5 g
Regular soy sauce: 1.5 tablespoons, 22 g
Butter milk or yogurt: 1 tablespoon, 15 g
Small chicken wings: 14 pieces, or 500 g
All purpose flour: 1/3 cup, 50 g
Corn starch, 1/3 cup, 50 g
Oil: for frying
Salt and chili powder
Steps:
1, add all the spices to a blender to make a paste.
2, marinate chicken wings in the refrigerator overnight.
3, mix flour with starch, and stick wings with flour.
4, oil temperature 150-160°C(300-320°F), fry on low heat for 3 minutes.
5, again, at 180°C/355°F fry for 1 minute.
6, dusting with salt and chili powder
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