I made 15 of these chicken wings for super bowl. Three of us ate all of them!
Marinate and Prepare
0.5 tsp
Salt
0.5 tsp
Black Pepper
0.5 tsp
Ginger powder
0.5 tsp
Garlic powder or 2 tsp of minced garlic
Marinate the wings for 30 minutes.
Carefully cover the wings with corn starch one by one. Shake the extra corn starch off.
Prepare the Sauce
Dry
4 cloves
Garlic – minced
2 pieces
Small dry chili pepper – break to smaller pieces (no seeds)
2 Tbsp
Chopped green inion leaves (garnishing)
1 tsp
Toasted white sesame seeds (garnishing)
Liquid
2 Tbsp
Soy Sauce
1.5 Tbsp
Sugar
1.5 Tbsp
Mirin
1 Tbsp
White vinegar
1 Tbsp
Honey
0.5 Tsp
Black pepper
0.5 Tbsp
Oyster sauce
Stir and make sure everything is mixed well.
Double Deep Fry
Heat the oil in a wok or any deep pan. Check the temperature by sticking a wood chop stick in the oil. If you see many littles bubbles around the chop stick, the oil is ready.
Fry the chicken wings in batches. I fried 7-8 chicken wings in one batch. Fry each batch for 6-8 minutes.
After the first fry, re-heat the oil to higher temperature. Fry the chicken wings again for 2 mins / batch.
Cooke the Sauce
Heat 2 Tbsp of oil in another large pan. Fry the minced garlic until golden. Add the chili pepper pieces in and fry for a few seconds.
Stir and pour the sauce in the pan. Cook the sauce in medium heat for about two minutes until thickened.
Turn the heat to low. Put the chicken wings in and make sure the wings are evenly covered by the sauce.
The wings are ready! Garnish with chopped spring onions and sesame seeds before serving.
