Orleans fried chicken wings

1. Marinate half a kilogram of chicken wings with Orleans chicken wing marinade overnight. Add an appropriate amount of flour and cornstarch (1:1), as well as 1 tablespoon of water, stir, and coat the chicken wings with flour. Because there is little water, it cannot form a batter and it is difficult to stir evenly. Small dough lumps may adhere to the chicken wings, but it's okay. After frying, these dough lumps are crispy and have a feeling of KFC fried chicken.

2. Fry over medium heat for 5 minutes. At this point, the outer layer has become hard but still very light colored. Take it out and drain the oil for 3 minutes, then put it back in the oil pan and fry for about 3 minutes until both sides turn golden brown.

3. Fry well and drain the oil.

4. Finish sprinkling onions.