10 chicken wings
1/2 teaspoon freshly grated garlic
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon brown sugar
1/2 teaspoon salt
1 tablespoon of soy sauce
1 tablespoon sake wine
1 teaspoon sesame oil
1 tablespoon sambal (chili paste)
1 tablespoon cornstarch
2 tablespoons flour
oil for deep frying
Wash and trim the nails off of the wings. It is not appetizing to leave the wing nails on.
Pat the wings dry with paper towels and place in a deep bowl.
To the wings add everything but the oil for frying. Mix thoroughly.
Place a wire rack on a baking sheet and place the wings on it single layer. Cover with tin foil and place in the refrigerator over night to marinate.
1/2 hour before frying your wings remove it from the refrigerator to come to room temperature.
Heat your oil in a deep pot or if you have a fryer then you are in business. Heat oil to 325 degrees.
Start frying your wings in batches maximum 3 at a time. If you put too many in your oil temp will drop. Fry it the first time for 6 minutes. If you have smaller wings fry it 5 minutes. I went to six because I had some big ones.
Remove it from the oil and set it on a wire rack until all the wings are done frying.
Once the wings are done frying in the first time, return them to the fryer to fry again for 4 minutes at the same temp.
Drain on wire rack and serve hot!!!
Best Chinese take out chicken wings at home! Crispy and flavorful.