Crispy fried chicken wings

Overview

Upgraded version of fried chicken wings - crispy skin and tender meat, delicious and easy to prepare, and tastes crispier...

Cut the chicken wings into three pieces. The one on the chopstick side is glutinous rice flour, and the other side is potato starch, which is grainy because there is no flour. (Just use flour)
This time I used oatmeal and wanted to get a fruity flavor.
Add all the ingredients, add salt, stir the batter first and then mix the chicken wings. There was too much flour, two chickens were used, and it was thinner... (I personally think it is better to make the batter a paste, which is easier to fry)
Because the chicken wings are fried raw, after the oil is turned on high, add the ingredients and use medium heat to fry them longer. When the heat is medium, don’t be in a hurry when turning it over. Be sure to set the shape before turning it over.
After frying for the first time, put it on the plate. The surface is not browned.
Fry all the chicken wings for the second time. Fry until the surface is golden brown. Because I don’t use a lot of oil, I put it on the side and turned the pan while frying.
After frying, stop with a spatula without a slotted spoon.
The finished product is out~~~Cuihua is ready to serve! !
This picture is called: Give you a bite...