Deboning the chicken wing: Firstly, cut around the two joint bones carefully with a sharp paring knife. Push down the meat scraping the ones attached to the bones then separate the two bones. Dislodge them one at a time by cracking the joint, grab each wing bone, twist, pull up and out.
Combine stuffing ingredients and stuff into wings. Dredge to seal the stuffing with cornstarch. Steam in steamer for about 10 minutes. Coat wings with seasoning and allow to rest for 15 minutes.
Deep fry in medium hot oil till golden brown. Serve with Lee Kum Kee Tomato Ketchup.