Chinese-Style Chicken Wing Drumsticks

Discard the wing tips and cut between the joints.
Remove the smaller bone from the lower wing.
Cut the skin loose around the small end and push the skin and meat up to form a drumstick.
Marinate the wings for 1 hour with five-spice powder, MSG (if using), salt, sugar, rice wine, and soy sauce.
After marinating, add the beaten egg white and coat the wings evenly.
Coating with egg white helps seal the juices inside, making the meat juicier.
Dredge the wings in the cornstarch and baking powder mixture.
This combination helps make the outside layer crisp.
Deep-fry the wings for 3 minutes.
Drain and let them cool.
Just before serving, deep-fry them again.
The first fry cooks the meat and seals in the juices, and the second fry makes the outside crisp.
Ensure the oil is very hot before the second deep-frying.