Wash the bought chicken wings with clear water, drain and put them into a big soup basin, then add half a teaspoon of salt, 2 tablespoons of thirteen spices and 35g of sticky rice flour, beat in 1 egg, add 2 tablespoons of cooking wine, then grab them evenly by hand and marinate them for later use.
Peel the prepared five cloves of garlic, then put them on the chopping board, pat them flat with a knife, chop them into powder, put them on a plate for later use, then remove the pedicle of millet pepper, chop them up again, chop them slightly, and put them together with minced garlic for later use.
Add wide oil from the pan. When the oil temperature reaches 60%, put the marinated chicken wings in a pot, fry them slowly over medium heat until the surface is golden and crisp, and then take them out and put them in a colander to control the oil for later use.