1. Material preparation: 6 chicken wings, Orleans bacon 15g, water 15g, 40g corn starch, medium gluten flour 100g, 2g baking soda, 25g eggs, 25g milk, and appropriate amount of oil.

2. Wash the fresh chicken wings and pierce them with toothpicks to make the marinade easier to soak.

3. Pour the Orleans barbecue ingredients into the basin, add water and stir well.

4. Pour in the chicken wings so that each chicken wing is evenly coated with marinade.

5. Weigh the raw materials needed for powder coating, sieve and mix evenly.

6. Mix the eggs and milk and stir well. Then add 50 grams of wrapping powder and stir well.

7. Put the marinated chicken wings into the dipping liquid, evenly wrap them in the dipping liquid, then put them into the powder and press them a few times.

8. Heat the chicken wing powder in the oil pan, then add the chicken wings and fry until it changes color.