1. Wash the chicken wings and cut twice.
2. Add a little cooking wine and New Orleans marinade and marinate for 4 hours or overnight.
3. Pour flour and starch into the container at a ratio of 5:1, then add a little salt, white pepper and thirteen spices and mix well.
4. Add a small amount of water to make a thin batter.
5. Dip the marinated chicken wings with a layer of dry powder.
6. Dip another layer of thin batter.
7. Dip a layer of dry powder at the end.
8. Heat the wok, add a proper amount of oil, and fry the chicken wings until 60% of the oil is warm.
9. Remove the drain oil.
10. Wait until the oil temperature rises to 70% heat and re-fry it.
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