1. Cut the chicken wings between the shank and the middle wing, and then cut two knives on the thick meat on the back of the shank and two knives on the back of the middle wing. Put basil, rosemary, thyme, salt, high wine, black pepper powder, Stir evenly, put it in a compact box, and put it in the refrigerator overnight;
2. When frying, place a large amount in a bowl, beat 1 egg first, separate the egg whites from the yolk, use only the egg whites, and use a fork to break apart. If there are more chicken wings, you can add 1-2 tablespoons of water, then beat evenly and add cornstarch. Stir evenly;
3. Pour the chicken wings into a bowl of protein liquid and stir evenly;
4. Fry over medium and small fire until light yellow, drain the oil;
5. Raise the heat to medium-high, return to fry until golden brown, sprinkle fresh parsley on the surface.
Tips:1. When it comes to rosemary, it is a great pair with chicken, beef and potatoes;
2. Wrap the surface of the chicken wings with protein and cornstarch to fry, which can keep the moisture of the meat from losing. The inside tastes very Juicy (juicy).
