Garlic chicken wings with salad

Overview

How to cook Garlic chicken wings with salad at home

Prepare materials.
Wash chicken wings. Make 2 cuts on each side.
Press the garlic into minced garlic, add it to the chicken wings, and pour in the marinade (3 heads of garlic, 2 tablespoons of rice wine, 1 tablespoon of five-spice powder, 1 tablespoon of oyster sauce, 1/2 tablespoon of chicken powder, 1/2 tablespoon of salt).
Marinate for 1-2 days to develop the flavor.
Soak the cabbage, purple cabbage, and lettuce required for the vegetable salad in salt water and starch for 20 minutes and rinse.
Cut lettuce, purple cabbage, and cabbage into shreds and set aside.
Blanch the corn shoots and salsify in water and let cool until set aside.
Mix the salad dressing evenly and add some salt according to your taste.
Heat the oil pan to 6-7 layers, wipe off the garlic marinade on the surface of the marinated chicken wings, and fry slowly over low heat or until the surface is slightly golden.
Remove the oil and set aside.
Continue to heat the oil pan over high heat and fry the chicken wings until golden brown. Remove and pour the hot oil in the pot again to control the oil.