Why do fried chicken wings bleed? How do fried chicken wings not bleed?

We all know that fried chicken wings are a common type of fried food. They are delicious and crispy, and are very popular among young people. Many people make fried chicken wings at home. Some people bleed when they fry their chicken wings, so why do fried chicken wings bleed? Let's take a closer look!

Why is there blood in fried chicken wings?

There are generally three situations:

Firstly, the chicken wings are not cut during the preliminary processing and the soaking time is not enough. The blood has not completely seeped out before they are fried, and the blood is hidden in the meat fibers and cannot seep out.

Secondly, the methods and techniques of mid-term marinating and coating the chicken wings with flour and scaling are not sophisticated enough.

Thirdly, the method of frying the chicken wings was incorrect, the time was not controlled well, the chicken was not fully fried, and there was still a little blood remaining.

If you simply understand why chicken wings contain blood, the problem of fried chicken wings containing blood can be easily solved.

How to remove blood from fried chicken wings

(1) When processing chicken wings in the early stages, you must change the knife. The more times you cut and the deeper the cuts, the thinner the meat slices will be, and the better the effect of removing blood will be.

(2) The chicken wings must be marinated for a sufficient amount of time to allow them to absorb the flavor and allow the blood to seep out.

(3) The chicken wings should be marinated with flour once and the blood should be absorbed again.

(4) The powder coating process should be repeated in small amounts and multiple times. Repeated powder coating, moistening and squeezing will produce better scale-hanging effects.

(5) Fry the dough immediately after coating it with flour to prevent the flour from falling off and ensure a better frying effect.

(6) The chicken wings must be fried twice to ensure they are cooked thoroughly to avoid blood in the meat.

Fried chicken wings recipe

1. Clean the chicken wings and soak them in clean water to remove the blood.

2. Add salt and chicken essence to the chicken wings (I don’t like to add too much seasoning). I usually add these two seasonings and marinate for an hour.

3. Beat an egg into the marinated chicken wings, then add corn starch (the skin fried with corn starch is better), stir until it becomes viscous, and the batter can wrap the chicken wings.

4. When the oil is 50% hot, put the chicken wings in and fry until the skin of the chicken wings is crispy, then remove from the oil.