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. Cut chicken wings into three parts using a large cleaver or knife. Put all three parts into a large glass bowl and apply salt, peppers, garlic and onion powder, Accent, rice wine and hot sauce (to your own taste or in the quantities above). Combine the ingredients well set the wings aside to marinate for at least 30 minutes. You can marinate them at room temperature or refrigerate, if you plan to allow them to marinate for longer periods of time.
2. Heat 4 C peanut oil in a wok or deep cooking vessel. While the oil is heating, put the corn starch on the wings and stir until all sides are uniformly covered, adding more corn starch as necessary. Drop the wings in small groups into the oil and deep fry for about 10 minutes. Remove from oil and drain the excess oil on paper towels. Serve hot. This recipe can also be used for frying larger chicken parts.

Chef's Notes

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