Chinese Fried Chicken Wings

Ingredients

• 12 chicken wings
• 2 cloves garlic (, grated)
• 1 scallion (, minced)
• 1 tablespoon Shaoxing wine
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1/4 teaspoon salt
• 3 tablespoons all-purpose flour
• 4 tablespoons cornstarch
• Neutral oil (for deep-frying)

Steps

1. 1

   Use a fork to poke holes in the back of the wings, to help the wings absorb the flavor better. Transfer wings to a big bowl. Add the garlic, scallion, Shaoxing wine, light soy sauce, oyster sauce and salt. Marinate for 2 hours at room temperature or up to overnight in the refrigerator.

2. 2

   When ready to cook, drain any liquid from the wings. Add the all-purpose flour. Mix with your hands until the flour is mixed evenly. The wings should be coated with a sticky batter without any dry flour.

3. 3

   Add the cornstarch and mix with your hands again until all the wings are evenly coated.

4. 4

   Heat 3” oil in a medium deep pot to 320°F (160°C). Line a baking sheet with a wire rack.

5. 5

   Shake off excess cornstarch from the wings, and carefully add into the oil. Fry in batches if needed so you don’t crowd the pot. Fry for 3 minutes at 320°F (160°C). Do not touch the wings during the first 1 to 2 minutes of frying. Then stir gently a few times. Fry until the wings are golden. Transfer the chicken onto the lined baking sheet to drain excess oil. Repeat to fry the rest of the wings.

6. 6

   Raise the oil temperature to 350°F (180°C). Return the wings to the oil and fry for another 2 minutes, until the crust becomes golden brown. Transfer to the lined baking sheet to drain off excess oil. Serve as an appetizer.