Exercise:

1. Wash and drain the chicken wings thoroughly, and then insert some holes in the chicken wings with sharp things to facilitate the taste.

2. Shred onion and ginger, add cooking wine, salt and fried chicken powder, and marinate chicken wings for two to three hours.

3. Mix the flour, starch and fried chicken powder in a deep dish, bury the chicken wings in the flour, and then roll them until they are covered with flour.

4. Enlarge the chicken wings covered with flour and put them into a colander, soak them in clear water, and then take them out immediately for about 2 seconds, so that the powder on the wings can be wet, and the action must be gentle.

5. Pick up the chicken wings and drain them, then put them in dry flour and wrap them with flour repeatedly. Use kneading method to make the skin of chicken wings appear even scales, and take them out and fry them.

6. Put vegetable oil in the pot, heat the oil to 70% heat, fry the chicken wings for 5-6 minutes, pick them up when the color is golden, and put them on kitchen paper to absorb the excess oil.