1. Wash the whole chicken wings, cut off the roots of the chicken wings, cut a knife in the back (do not cut off), add marinade, mix well, and marinate for 30 minutes.

2. Wash the tomatoes, remove the stems, and cut into pieces; wash and drain the lettuce, and spread it on the bottom of the dish for later use.

3. Heat a bowl of oil, insert bamboo chopsticks and wait until fine bubbles appear around it. Add chicken wings and fry over medium heat until both sides are golden brown. Remove and use kitchen paper to absorb the remaining oil.

4. Heat 1 tablespoon of oil, sauté the minced garlic, add tomato cubes and stir-fry until soft and juice comes out, add 1/2 cup of water, pour in the marinated chicken wing sauce, stir well and bring to a boil.

5. Pour in the fried chicken wings and mix gently, cover and simmer over low heat for 10 minutes until the soup becomes thick.

6. Arrange the chicken wings on the lettuce leaves, pour on the tomato soup, sprinkle with cooked white sesame seeds, and serve.