Step 1: Thaw the bought chicken wings in advance, soak them in cold water 1 hour to remove blood, wash them, add Orlean gravy and a little cold water, put on gloves, stir them repeatedly for 998/kloc-0 times, cover them with plastic wrap and put them in the refrigerator overnight to make them fully tasty.

Step 2: Take two eggs and break them up for later use. In addition, 50 grams of flour, 50 grams of starch and 2 grams of baking powder are evenly mixed into powder.

Step 3: Roll the chicken wing roots in the powder coat, then dip them in the egg liquid bowl, and then put them in the powder bowl for full powder coating, scoop up and shake off the excess powder, and treat all the chicken wing roots in turn.

Step 4: put the oil in the pot and heat it to the oil temperature 180 degrees. Fry the processed chicken wings in a pot for four minutes. Don't fry too much at a time, or the oil temperature will drop easily. I fry two at a time. Keep the oil temperature at 170~ 180 degrees with a small fire. Fry, remove, and drain on the screen.

Step 5: After frying completely, raise the oil temperature to 2 10, and fry the chicken wings for 30 seconds.