special seasoning flour 70g

Coating process: (Flour: Cornstarch: Spicy fried chicken powder = 2:1:1)
1. Before coating with flour, ensure that the surface of the raw material is fully moistened, but it must be drained, otherwise the coating will not be even.
2. When coating with powder, bury the raw material in the prepared powder, pinch the two ends of the raw material with your ten fingers and roll and knead it in the same direction more than 5 times (use plenty of powder).
3. Soak the wings in clean water for about 2 seconds, just enough to moisten the powder coating on them, until the dry powder coating the ingredients becomes a paste (do not stir while soaking to prevent the water from washing away the paste; if it is washed away, you can coat them with powder again).
4. Lift up the dough to drain the water, then put it back into the dry powder and repeat the above method of coating and kneading 5-10 times or more until the surface is completely and evenly coated with scales. Then stop kneading.
5. The ingredients coated with flour should be fried immediately, otherwise it will affect the formation of scales.

Nutrition Facts per 100g
Energy / Brennwert 1327kJ/313kcal
Fat 1.9g
- of which Saturates/saturated fatty acids/gesättigte Fettsäuren 0.4g
Carbohydrate/Kohlenhydrate 64.7g
- of which Sugars/sugar/Zucker 0g
Protein / Protein / Eiweiß 9.3g
Salt (Salz) 5.6g