1. Prepare chicken wings.
2. After cleaning, score two knives on both the inner and outer sides. This is not only conducive to the taste, but also easy to cook during the later frying.
3. Melt 35 grams of Orleans barbecue ingredients with a little bit of water.
4. Pour into the chicken wings, put on gloves and grasp well, put in the refrigerator and marinate for half a day or overnight, and stir twice during the period.
5. Take an egg and beat it up.
6. Put the marinated chicken wings into a bowl and evenly coat with a layer of whole egg liquid.
7. Then put it in the bread crumbs and evenly wrap a layer of bread crumbs.
8. Wrap all the chicken wings in turn.
9. Add a proper amount of oil to the pot, and add the chicken wings when it is heated to 60% to 70%. If you don’t use too much oil like me, you have to fry the chicken wings in batches.
10. Fry until the surface is golden and crispy, and the chicken is well cooked, remove the excess oil with absorbent paper. (Because there are bread crumbs, so don’t re-fry with hot oil like you usually do for other things, the bread crumbs must be dark in the pan)
