1. Wash the middle section of chicken wings and set aside
2. Make two cuts on the inside of the chicken wings
3. Mark all the chicken wings
4. Knotted green onions, chopped ginger, put in a bowl, ginger need not be peeled
5. Add water, pinch the green onion and ginger with your hands to make green onion and ginger juice, add cooking wine, add salt and chicken essence
6. Remove the green onions and ginger, put the chicken wings in a bowl and marinate for 10 minutes
7. Dry each chicken wing and set aside
8. Pat the chicken wings with dry starch
9. All chicken wings are patted with dry starch
10. Boil the oil to 50% hot, put the chicken wings in the pan and fry, do not push the chicken wings immediately to prevent the starch from falling
11. After frying for about 30 seconds, start to push with a spoon to prevent adhesion between the chicken wings
12. Chicken wings fried until light yellow
13. Fry until light yellow and remove
14. Increase the heat, heat the oil to 70% hot, put the chicken wings in the pot again, re-fry until golden brown and take it out
15. The chicken wings fried in this way are delicious, crispy on the outside and tender on the inside
Tips:When making the powder, it should be freshly shot and fried, otherwise it is not crispy. The standard is: color: golden, quality: crispy on the outside and tender on the inside, taste: moderately salty and fresh
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