2. Treat chicken wings. Wash it with clear water first, and soak it in water for 15 minutes to completely remove the blood inside. When the time is up, drain the water for later use.
3. Then we put a flower knife on the chicken wings, which is more convenient for the chicken wings to taste, making them tender and full of flavor.
4. Finally, prepare some ginger slices and cooking wine to marinate some chicken wings to completely remove the fishy smell inside the chicken wings.
5. Then add some pepper to taste the chicken wings. Stir well and marinate for more than half an hour. The longer the time, the more delicious the chicken wings are. Keep them fresh in the refrigerator.
6. After curing, we wrap the chicken wings with a layer of corn starch and shake them gently to prepare for cooking.
7. Add enough oil to the pot and heat the oil to 60%. Fry the prepared chicken wings in a pot until the surface is golden and crisp, and then take them out under control of oil.
8. Then leave a little oil in the pot. When the oil temperature is 40% hot, add the prepared minced onion, ginger and garlic, and stir-fry the shredded pepper in the pot to make it fragrant.
9. Then add the prepared Korean sweet and spicy sauce, soy sauce and honey, stir-fry in the pot for fragrance, and finally add our prepared chicken wings into the pot and stir well.