First, poke some small holes in the chicken wings to allow the marinade to penetrate.

Then add 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, an appropriate amount of white pepper, and salt to taste. Mix well and marinate for 15 minutes.

Remove the yolk from the salted duck eggs, or you can buy pre-cooked salted egg yolks; both work fine. Then find a suitable tool to mash the yolks.

Before frying, the chicken wings need to be coated with a layer of cornstarch. (Shake off the excess cornstarch, leaving just a thin layer.)

Heat a small amount of oil in the pan, then turn to low heat.

Add the chicken wings to the pan, cooking one side until golden and crispy before flipping. Each side takes about 5-6 minutes.

Remove the fried chicken wings and set aside.

Add the salted egg yolk and stir-fry until bubbling. (Keep the heat low throughout.) Next, immediately add all the chicken wings back into the pan.

Toss everything together to coat each chicken wing in the salted egg yolk.

It's ready to plate and serve!