1. Cut off the tendons from the thin end of the chicken wing root, then peel off the meat and bones and turn them down
2. Put the processed chicken wing roots into a bowl, sprinkle with Orleans marinade, green onion and ginger, cooking wine, mix well, and then marinate for 4 hours
3. The marinated chicken wing roots are coated with a layer of starch, then with egg liquid, and finally with a layer of breadcrumbs
4. When the oil is 50% hot, put the roots of the chicken wings in the pot, turn over gently during frying, remove them after frying (about 6 minutes)
5. Wrap a layer of tin foil on the roots and start eating
