Chicken Wings

Ingredients

• 2-3 lbs chicken wings (about 12)
• 2 tbs soy sauce
• 2 tsp salt
• 2 tsp garlic powder
• 1 tsp white pepper
• 1 tsp onion powder
• ½ tsp black pepper
• 2 tsp Louisiana hot sauce
• ½ tsp MSG
• 2 tbs Chinese rice wine
• 3-4 tsp corn starch

Directions

1. Prep & Marinate: Cut wings into three sections. Toss with salt, peppers, garlic powder, onion powder, Accent, rice wine, and hot sauce. Marinate at least 30 minutes (room temperature or refrigerated for longer).
2. Coat: Heat 4 C peanut oil in a wok or deep pot. Toss wings with cornstarch until evenly coated.
3. Fry: Fry wings in small batches for about 10 minutes, until golden and crisp.
4. Drain & Serve: Drain on a wire rack and serve hot.

Chef's Notes

• Pro Tip: Replace the cornstarch with Mr Hung Seasoned Batter mix, available from most Asian markets

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