1. Wash the chicken wings and roots

2. Put water in a pot, put in the chicken wings and roots, add ginger and cooking wine and cook for ten minutes

3. Fish out the chicken wings and roots and let them cool down

4. Insert some holes in the surface of the chicken wings and roots with toothpicks to facilitate the marinade into the flavor

5. Pour the marinade into the plate of chicken wings and mix well

7. Put all of them into a plastic bag and marinate in the refrigerator overnight

8. Prepare cornstarch, egg wash, and breadcrumbs

9. Marinate the chicken wings and roots in the bowl of egg wash

10. All of the chicken wings root

13. pot of oil to seventy percent of the heat

14. into the chicken wings root frying on low heat

15. chopsticks from time to time to turn the chicken wings root, so that it is uniformly heated

16. fried to golden brown after the fish out of the oil control, with the absorbent paper to absorb the surface of the oil on the surface of the food can be eaten

Cooking Tips:

I am the first to I blanched chicken wings and boiled them half-cooked before marinating them and then frying them, or you can marinate them directly and then fry them for a longer period of time.