Ingredients

The following ingredients have 10 Servings
  • 10 whole chicken wings ((washed and pat dry))
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 1 egg
  • 1 tablespoon cornstarch
  • 2 tablespoons all purpose flour
  • oil ((for frying))

Instruction

  • Combine chicken wings, black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil and egg in a large mixing bowl. Mix everything until the wings are well-coated. Next, add the cornstarch and all purpose flour and mix again until the wings are coated. 
  • Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
  • After marinating, if it looks like there is liquid in the bowl, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.
  • Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 degrees F.
  • Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes.
  • Drain on paper towels or a cooling rack, and serve with hot sauce!