Finger sucking crispy chicken wings

Overview

How to cook Finger sucking crispy chicken wings at home

Wash the wing base and cut it a few times with a knife (in order to facilitate the flavor and make it easier to cook)
After processing the wing roots, add salt, cooking wine, light soy sauce, pepper, and oyster sauce and mix well with your hands.
Cover with plastic wrap and refrigerate for at least two hours. I marinated it the night before.
Beat the eggs, and divide the dry starch and bread crumbs into plates.
Dip a wing base into dry starch.
Coat it with egg wash.
Then add in bread crumbs and roll in bread crumbs.
Treat all wing roots in turn.
When the oil pan is 60 to 70% hot, add the wings and fry over low heat until golden brown. If you want to reduce the greasy feeling, you can fry it again (after taking out the wing root, heat the oil over high heat, put the wing root back into the oil pan, fry over high heat for ten seconds and take it out. This operation can make less oil remain in the wing root.)
Finished product.