First, chicken wings wrapped in potatoes:

1. Boned chicken wings, one spoonful of cooking wine, one spoonful of oyster sauce, two tablespoons of soy sauce, one spoonful of shredded ginger and a little pepper, marinated for 20 minutes;

2. Slice the potatoes, put the potatoes into the chicken wings and wrap them in the air fryer, and turn the noodles in the air fryer 180 degrees for 20 minutes.

Second, the chestnut roast chicken wings:

1. 8 chicken wings. Remove the bleeding water from the half-opened cooking wine and wash it for later use. Add oil to the pot and stir-fry the crystal sugar to caramel color, then pour in the chicken wings and quickly stir-fry and color them.

2. Add onion, ginger, garlic, dried chili, cinnamon and fragrant leaves, stir-fry until fragrant, add two tablespoons of light soy sauce, half a spoonful of dark soy sauce, stir-fry one spoonful of oyster sauce evenly, pour in water without ingredients, add chestnut and stew for half an hour, then add a little millet spicy and stir-fry evenly before opening the lid and collecting juice.

Third, salted egg yolk chicken wings:

1. Put the chicken wings with onion and ginger slices into the ditch with a knife and fork, a spoonful of cooking wine, a spoonful of soy sauce, a proper amount of black pepper, mix well and marinate for 20 minutes, and wrap the marinated chicken wings with starch;

2. Stir-fry chicken wings with low heat until both sides are golden. Take out three salted duck egg yolks and mash them. Stir-fry the egg yolks with less oil until big bubbles appear. Add chicken wings and wrap the egg yolks evenly, and then serve.

Four, salted chicken wings:

1. Cut the chicken wings on both sides, add a spoonful of baked salt powder, cooking wine, cooking oil, stir-fry garlic and ginger slices in oil, add chicken wings, fry until both sides are golden, pour in the marinated juice, simmer for 15 minutes, collect the juice, sprinkle with onion slices and take out.

Five, fried chicken wings:

1. Cut chicken wings in half, one spoonful of oyster sauce, one spoonful of light soy sauce, one spoonful of cooking wine, half a spoonful of black pepper, half a spoonful of sugar and one spoonful of cornflour, stir well, marinate for 20 minutes, and coat with cornflour;

2. Fry in a pan at 70% oil temperature until both sides are golden, remove and put in a basin, melt 30 grams of butter, add salted egg yolk, stir fry evenly and bubble, pour in chicken wings, stir fry evenly, and then serve.

Six, crispy chicken wings:

1. Cut the chicken wings on both sides, add garlic and ginger slices, one spoonful of cooking wine, two tablespoons of light soy sauce, and marinate with salt and black pepper 1 hour;

Add 1 egg, grab two spoonfuls of starch evenly, fry chicken wings in hot oil until both sides are golden (slow frying), and sprinkle some pepper and pepper powder and parsley.