Ingredients:
- 1.5 kg (3.3 lbs) chicken wings, separated at the joints, wing tips removed
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp cornstarch (cornflour)
- Vegetable oil, for frying (approx. 2-3 liters / 2-3 quarts)
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry as a substitute)
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 4 tbsp soy sauce
- 2 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar (or white vinegar)
- 1 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch (cornflour), mixed with 2 tbsp water (slurry)
- 1 tbsp toasted sesame seeds, for garnish (optional)
- 2 green onions (scallions), thinly sliced, for garnish (optional)
Instructions:
- In a large bowl, combine wing ingredients, salt, pepper, cornstarch. Toss wings to coat evenly. In another bowl, combine marinade ingredients, then pour over wings. Toss to coat, cover, and refrigerate for at least 30 minutes (or up to overnight).
- While the wings marinate, whisk together all the glaze ingredients EXCEPT the cornstarch slurry in a small saucepan.
- Bring the glaze to a simmer over medium heat, stirring frequently. Add the cornstarch slurry and cook, stirring constantly, until the glaze thickens. Remove from heat and set aside.
- Heat the vegetable oil in a large pot or deep fryer to 160°C (320°F). Fry the wings in batches (don’t overcrowd the pot!) for about 8-10 minutes, until cooked through but not yet browned. Remove from the oil and place on a wire rack to cool slightly.
- Increase the oil temperature to 190°C (375°F). Fry the wings again in batches for another 3-5 minutes, or until golden brown and seriously crispy.
- Remove the wings from the oil and drain on paper towels. While still hot, transfer the wings to a large bowl and pour the garlic soy glaze over them. Toss to coat evenly.
- Garnish with toasted sesame seeds and sliced green onions (if using). Serve immediately.