Ingredients:Chicken drumettes(using chicken thighs is better)Bread crumbsCornmeal,EggsStarch
Steps:
1. Puncture the chicken drumettes with toothpicks to facilitate seasoning.
2. Use cooking wine and soy sauce (originally intended for a burnt chicken wing, but the color is a bit darker),ginger powder (or ginger slices can be used), a little salt, sugar, and starch to marinate the drumettes for 2 hours (if time permits, marinating longer will enhance flavor;however, if time is tight, make sure to thoroughly massage the seasoned drumettes).3. Preheat the oven to 200 degrees Celsius, place the wrapped drumettes in the upper rack and bake for 15 minutes (or steam for 5-7 minutes if you don't have an oven).4. Mix crispy chicken powder with starch and bread crumbs separately; beat the eggs into a batter.5. Dip the semi-baked drumettes in the starch, then egg liquid, and finally the breadcrumbs, fry until slightly golden, drain on kitchen paper to remove excess oil.The skin is a bit darker)Slice the ginger.A little salt, sugar, and starch to marinate the wing roots (you can use ginger slices instead of ginger powder); marinate for 2 hours (more time will allow better flavor penetration if you have it).If you are short on time, thoroughly massage the seasoned wing roots;)

3,Preheat the oven to 200 degrees, place the foil-wrapped wing roots on the upper rack and bake for 15 minutes (or steam for 5-7 minutes if you don't have an oven).OvenAlternatively, you can steam them.4|Mix crispy spicy powder with starch and bread crumbs separately; mix well.
Prepare beaten egg for dipping.5|Deep-fry the partially baked wing roots coated in starch, egg liquid, and bread crumbs until slightly golden brown, then drain on paper towels to remove excess oil.
6 Coat the chicken wings, which are cooked to 8-9 maturity, in starch, egg wash, and breadcrumbs one by one. Fry them until lightly golden brown, then remove and place on kitchen paper to absorb excess oil.