1. After the chicken wings are cleaned, evenly punch holes in the chicken wings with toothpicks, and then marinate them with one spoonful of rice wine, half a spoonful of black pepper, one spoonful of salt, half a spoonful of five-spice powder, one onion and three slices of ginger for 30 minutes. Punching holes in chicken wings is to make them more tasty. If you don't have time to marinate for 30 minutes, you'd better marinate it in advance. If you have enough time, you can put it in the refrigerator for the night.

2, prepare starch, bread crumbs, an egg, shake off the seasoning particles on the chicken wings, and now roll up the starch particles and evenly stain the starch.

3, in the egg liquid, evenly wrapped in bread crumbs.

4. When the oil is heated to 70%, add chicken wings and fry slowly for 5-7 minutes. After 5-7 minutes, the chicken wings can be fully matured without bloodshot inside.