1. Material preparation: 6 chicken wings, 15g of Orleans bacon, 15g of water, 4g of corn starch, 1g of medium gluten flour, 2g of baking soda, 25g of eggs, 25g of milk and a proper amount of oil.

2. Wash the fresh chicken wings and punch holes in them with toothpicks to make the marinade easier to soak.

3. Pour the Orleans barbecue material into the basin, add water and stir well.

4. Pour the chicken wings so that each chicken wing is evenly wrapped with marinade.

5. Weigh the raw materials needed for powder coating, sieve them and mix them evenly.

6. Mix the eggs and milk and stir well. Then add 5 grams of wrapping powder and stir well.

7. Put the marinated chicken wings into the dipping liquid, evenly wrap them in the dipping liquid, then put them into the powder coating, and knead and press them several times.

8. Heat the powdered chicken wings in an oil pan, then add the chicken wings and fry them until they change color.