Crispy Onion Chicken Wings

Place the chicken wing roots in a pot with cold water, add Sichuan peppercorns and cooking wine and blanch them.

Bring the pot to a boil and cook for 5 minutes.

Wash the chicken wing roots to remove any foam.

Chop onions and ginger.

Add all seasonings.

Mix well and marinate for 2 hours.

Pick out the onions and ginger.

Coat the roots of the chicken wings evenly with a layer of dry flour and put them in water for a while. I forgot to take a photo of this step.

Coat in flour twice.

Let it cool for a while, allowing the dry flour to absorb the water, and it will be crispier when fried.

Heat oil in the pot.

Add chicken wing roots to 50% oil temperature and fry until the skin is set.

Turn it over in the middle so it heats evenly.

Remove the chicken wing roots when they are cooked.

When the oil temperature rises, add the chicken wings and fry again until golden brown and crispy on the outside.

The chicken wings, crispy on the outside and tender on the inside, are ready.

Overview