Chinese Chicken Wings

• 10 Chicken Wings
• 1 Egg
• 2 Tablespoons Flour
• 1 Tablespoon Cornstarch
• 1 Tablespoon Sambal Chili Paste
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Sake Wine
• 1 teaspoon Sesame Oil
• 1 teaspoon Black Pepper
• 1 teaspoon Brown Sugar
• 1/2 teaspoons Freshly Grated Garlic
• 1/2 teaspoons Salt
• Oil For Deep Frying

1. Wash and trim tips off wings.
2. It is not appetizing to leave them on.
3. Pat wings dry with paper towels and place in a deep bowl.
4. Add everything except oil for frying.
5. Mix thoroughly.
6. Place a wire rack on a baking sheet and arrange wings on it in a single layer.
7. Cover with tin foil and place in refrigerator overnight to marinate.
8. Half an hour before frying, remove wings from refrigerator and allow to come to room temperature.
9. Heat oil in a deep pot, or if you have a fryer, then you are in business.
10. Heat oil to 325 degrees F.
11. Start frying wings in batches, no more than 3 at a time.
12. If you put too many in, oil temperature will drop.
13. Fry the first time for 6 minutes.
14. If you have smaller wings, fry for 5 minutes.
15. Remove from oil and set on a wire rack until all wings are done frying.
16. Once wings are done frying the first time, return them to the fryer to fry again for 4 minutes at the same temperature.
17. Drain on wire rack and serve hot!
18. Best Chinese takeout chicken wings at home.
19. Crispy and flavorful.

chicken, egg, flour, cornstarch, sambal chili paste, soy sauce, sake wine, sesame oil, black pepper, brown sugar, freshly grated garlic, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chinese-chicken-wings-2/ (may not work)