Fried Chicken Wings with Sticky Soy Honey Glaze
- Pat the chicken wings dry then cut each along the joint that separates the drumette from the wingette.
- In a bowl, toss the chicken with salt and pepper.
- Heat enough cooking oil to reach a depth of about three inches.
- Disperse ½ starch in ¾ cup cold water to make a batter. The consistency should be thinner than pancake batter.
- Add the remaining starch to the chicken and toss to coat all pieces evenly.
- Dip each chicken piece in batter then drop in the hot oil.
- Fry the chicken in batches until golden brown on all sides.
- Drain the fried chicken on a stack of kitchen paper.
- Mix together the honey, soy sauce, rice vinegar, rice wine, chili oil and ginger juice in a bowl.
- Pour off the oil in the frying pan.
- Pour the sauce into the frying pan and boil gently for about half a minute.
- Add the chicken to the sauce and toss until each piece is evenly coated with the thick dark sauce.
- Serve as an appetizer, or as a main dish with hot rice.
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