Cumin crispy fried chicken wings, made without oil and water, the skin is charred and spicy, and it tastes just like the grilled chicken wings at the barbecue stall!
Overview
It’s super simple to make, and it’s sold out as soon as it comes out of the pan. It tastes just like the grilled chicken wings at the barbecue stall! Come and learn.
Tags
Ingredients
Steps
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Wash 6 chicken wings, drain the water, and dry the surface water with kitchen paper. Use toothpicks to poke holes on both sides of the chicken wings and marinate them directly.
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Put all the chicken wings in a large bowl, add 3 grams of salt, 1 gram of white pepper, and 2 grams of cumin powder.
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Use your hands to spread the chicken wings and seasoning evenly to help absorb the flavor. Wrap in plastic wrap or put in a plastic bag and refrigerate for more than 6 hours.
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Do not add oil to the non-stick pan. The oil on the skin of the chicken wings will slowly fry out. Put the chicken wings in one by one, cover the pan and cook slowly over low heat.
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After frying for 2 minutes, turn over, cover the pot and simmer until both sides are browned. It took about 10 minutes for me to cook.
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If you can't control the degree of doneness, you can use chopsticks to stick in the middle of the chicken wings. If blood oozes out, it means the inside is not yet cooked.
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Finally, add an appropriate amount of cooked white sesame seeds, 3 grams of cumin powder, and an appropriate amount of chili powder, stir-fry until the surface of the chicken wings is fully coated with seasonings.
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Completed, load O(∩_∩)O.
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A dish of chicken wings that are crispy on the outside and tender on the inside and sizzling with every bite is done!
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The ones fresh out of the oven are the best, but they are so hot O(∩_∩)O.
