Marinate 1000g chicken wings with 15g soy sauce, 20g Shaoxing wine, 5g garlic powder, 5g onion powder, and 2g five-spice powder for 30 minutes.
Toast 5g Sichuan peppercorns and 10g salt in a dry pan until fragrant, then grind into a fine powder.
Toss the marinated wings in a mixture of 80g flour and 80g corn starch until evenly coated.
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