Crispy Corn Chicken Wings Practice is introduced as follows:

Tools/materials: 12 chicken wings, 1 tbsp New Orleans marinade, breadcrumbs, 1 tsp cornstarch 1 egg, salt to taste, a pinch of chicken essence, a little soy sauce.

1, chicken wings washed and drained, in the back of the drawing two knives into the bowl.

2. Season with salt and chicken essence, pour in soy sauce.

3, add New Orleans marinade and sweet juice garden corn starch.

4: Scratch well with your hands, wrap in plastic wrap and place in the refrigerator for about 2 bells to taste.

5: Beat the egg and coat the marinated chicken wings with the egg mixture.

6: Cover the wings with breadcrumbs on both sides.

7: Place the chicken wings in a non-stick baking dish.

8: Transfer to the middle of the preheated oven at 200 degrees for 20 minutes.

9: Remove the wings and turn them over one by one.

10: Transfer to the middle of the oven again, upper and lower heat 200 degrees, 10-15 minutes.

11, remove from the oven and serve while hot, crispy and delicious.