1. Clean the chicken wings and drain them completely, and then use a sharper object to insert some holes in the chicken wings to facilitate the taste
2. Cut green onion and ginger into shreds, add cooking wine, salt and fried chicken powder, and marinate the chicken wings for two to three hours
3. Mix the flour, starch, and fried chicken powder on a deep dish, bury the chicken wings in the flour, then knead and roll the chicken wings to make them covered with flour
4. Enlarge the chicken wings soaked in flour in a colander, soak them in clean water, and then remove them immediately, about 2 seconds, to moisten the powder on the wings, and the action must be gentle.
5. Pick up the chicken wings and drain the water, then put them in the dry flour and repeatedly dip them in the flour. Use the kneading technique to make the chicken wings have even scales, then take them out and fry them.
6. Pour vegetable oil into the pot, heat the oil to 70% hot, add the chicken wings and fry for 5-6 minutes, pick up when the color is golden, put on the kitchen paper to absorb the excess oil, and you can dip it in tomato sauce when eating.
