CRISPY FRIED CHICKEN WINGS WITH SPICY AND FRAGRANCE

INGREDIENTS

• 1 kg chicken wings, cleaned and patted dry
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar (or white vinegar)
• 1 tsp sesame oil
• 1 tbsp chili garlic sauce (adjust to spice level)
• 1 tsp ground black pepper
• 1 tsp paprika or chili powder
• 1/2 tsp five-spice powder (optional for fragrance)
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup cornstarch (or potato starch) for coating
• Oil for deep frying

FOR GARNISH (optional)

• Chopped green onions
• Sesame seeds
• Extra chili flakes or sliced red chilies

Instructions

1. Marinate the Wings:
   In a large bowl, combine soy sauce, oyster sauce, vinegar, sesame oil, chili garlic sauce, black pepper, paprika, five-spice powder, garlic, and ginger.
   Add chicken wings and toss to coat well. Cover and marinate for at least 1 hour (overnight preferred for deeper flavor).
2. Coat the Wings:
   Remove the wings from marinade and let any excess drip off.
   Toss them in cornstarch until evenly coated. Shake off the excess starch.
3. Fry the Wings:
   Heat oil in a deep pan to 170–180°C (340–360°F).
   Fry the wings in batches without overcrowding the pan. Cook until golden brown and crispy, about 6–8 minutes.
   Remove and drain on paper towels.
4. Serve:
   Garnish with sesame seeds, green onions, and red chili slices. Serve hot with your favorite dipping sauce or steamed rice.

Let me know if you’d like a baked or air fryer version too!