Clean the chicken wings by rinsing them under running water while removing the impurities.

Dry the chicken wings by shaking the water off and pat drying with paper towels.

Next, slice the chicken wings with lines of cut marks at a 45-degree angle and about 1cm deep.

Repeat step 3 on the other side of the chicken wing.

Put the chicken wings in a bowl or container for marinating.

Next, add 2 tbsp cooking wine, 2 tbsp light soy sauce, 1 tsp salt, 1 tsp pepper powder, 5g ginger, 5g green onion, and 20g garlic.

Combine the ingredients well and massage them with the chicken wings to ensure even coverage.

Marinate for 30 minutes. A longer marinating time will allow the flavors to penetrate more deeply.

After marinating the chicken wings, remove the pieces of ginger, green onion, and garlic.

Then, add 2 beaten eggs and 1 tsp of cornstarch.

Mix the batter with your hand. The chicken wings should be evenly coated without clumps of cornstarch.

When the oil is hot, fry the chicken wings on low heat until golden brown. Do not overcrowd the pan to be able to cook the chicken wings thoroughly and get a consistent color.

Repeat step 1 for the other side of the chicken wings.

Once fully cooked, drain the excess oil with a strainer or paper towel. You want to drain as much oil as you can to prevent the wings from going soggy.

Lastly, coat both sides of the chicken wings with salt and pepper seasoning.

Serve while hot and crispy and enjoy it with a refreshing Winter Melon Tea