Add salt, sugar, turmeric powder and egg to chicken wings, coat each well with marinade. Keep refrigerated to marinate for at least 5 hours or overnight. (Reminder: Marinate the wings longer for better taste.)
Set aside the marinated wings at room temperature for 1 hour before frying. Add cornstarch to marinated wings, mix well.
Preheat about 600 g of cooking oil, turn to medium heat, deep-fry the wings for 7-8 minutes, until golden brown.
Turn to medium-high heat for 30-45 seconds before removing from oil. Put fried wings on strainer ladle to drain off the oil.
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Notes
This recipe yields 8 pieces of chicken wings.The nutritional value for reference is for 1 piece of chicken wing.