Fried Chicken Wings, Takeout Style

• Meat

  • 10 Chicken wings, whole

• Produce

  • 1/4 tsp Garlic powder

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 tbsp Cornstarch
  • 2 tbsp Flour
  • 1 tsp Salt
  • 1/2 tsp Sugar
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 1 Oil
  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

Found on thewoksoflife.com

Description

Ingredients

• 10 whole chicken wings, washed and pat dry
• ⅛ teaspoon black pepper
• ¼ teaspoon white pepper
• ¼ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• 1 egg
• 1 tablespoon cornstarch
• 2 tablespoons flour
• oil, for frying

Directions

• Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-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 wings, 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 corn starch and flour.
• Fill a medium pot about ⅔ 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!