揚げ物（手羽先の素揚げ）｜だれウマ【料理研究家】さんのレシピ書き起こし

Insert a knife into the wing joint and cut off the wing tip.
Place the chicken wings in a bowl, add (A) and rub together with your hands until well combined.
Place a paper towel in a tray, arrange the fish skin side up, cover with another paper towel and wipe off any excess water.
Leave uncovered and chill in the refrigerator overnight to remove moisture.

Add salad oil to a frying pan until it is 1cm high from the bottom.
Add sesame oil and crushed garlic with the skin on, heat to 160 degrees.
Add step 1 and fry until the surface is lightly colored.
When the garlic changes colour, remove it from the pot.
Fry the chicken wings for 4 minutes, then remove them from the fryer and let them rest for 4 minutes while they cook using the residual heat.
Once the oil is heated to 180 degrees, add the chicken wings again and fry, exposing them to air halfway through.
Once the surface is well browned, remove from the fryer and drain off the oil.

器に(B)を入れてよく混ぜ、2に振りかける。
お皿に盛り付け、レモンを添えたら完成。