FRIED CHICKEN WINGS, TAKEOUT STYLE

By RoketJSquerl

Ingredients

• 10 whole chicken wings, washed and pat dry
• 1/8 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 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

Details

Servings 10
Adapted from thewoksoflife.com

Preparation

Step 1

Instructions
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!

Instructions