1. Clean the chicken wings and drain the water.
2. Spread the chicken wings evenly with a spoonful of New Orle marinade, and marinate for half an hour.
3. Add 30 grams of flour, add a little five-spice powder and cumin powder to the plate, mix well, and dip the whole chicken wings with flour.
4. The eggs are beaten, and the chicken wings soaked in flour are coated with egg liquid. Stick with flour again.
5. Put one inch deep rapeseed oil in the pot. When the oil in the pot rolls, add the chicken wings and fry them until the two sides are slightly browned.
6. Remove the chicken wings and drain the oil. Let cool slightly.
Tips:1. The chicken wings must be air-dried, or use kitchen paper to absorb the water.
2. The oil temperature must be well controlled, medium heat, high heat and easy to scorch but not cooked in the middle.
3. According to personal preference, other seasonings such as chili powder can be added to the flour, no need to add too much, just a small amount.
