Place chicken wings into a big bowl, add Shaoxing wine, garlic, cayenne pepper, cumin powder, salt and pepper. Mix well and marinate under room temperature for 20 minutes or overnight in the fridge.

Spread bread crumbs in a non-sticky skillet, drizzle olive oil, turn on medium heat. Stir with spatula to mix well and saute till bread crumbs turn golden brown. Turn off heat and set aside.

In a small bowl, add eggs and beat well.

Transfer chicken wings to a plate and discard marinate liquid. Dry wings thoroughly with kitchen towel.

Preheat oven to 200 degrees C (400 F). Line a baking sheet with with parchment paper.

Dip chicken wing into egg mixture to coat well, then place on the bread crumb, flip to coat well, gently transfer chicken wings onto prepared baking sheet. Work out the rest wings by the same way.

Bake chicken wings for about 20 minutes, until juice runs clear if poking the wing with a chopstick.

Transfer chicken wings to a place and cool for 2 to 3 minutes. Serve while warm with cold beer.