Deep-Fried Chicken Wings Recipe

Deep-Fried Chicken Wings Recipe

10 chicken wings

1 plant scallion, lightly crushed

Marinade:

50 g young ginger, pounded and squeezed for juice

3 tablespoons oyster sauce

3 1/2 tablespoons Chinese yellow wine

2 teaspoons fine sugar

1/4 teaspoon salt, optional

1 teaspoon dark soy sauce

3 tablespoons plain flour

2 teaspoons sesame oil

Method:

Keep chicken wings whole or cut into 2; wash and drain well.  Mix all marinade ingredients, adding sesame oil last.  Marinate chicken and add spring onion.  Set aside for at least 8 hours.  Heat oil in a wok till smoking hot.  Drain chicken wings before frying in the hot oil.  Put in 4 to 5 wings at a time for 5 to 8 minutes till golden brown and lightly crispy (flip wings over now and then to ensure even cooking).  Serve.