Chicken Wings by Christine Tan

10 FRESH chicken wings (not frozen type...Wash clean & pat dry)
Chop drumplets & mid joints apart
Marinate overnight

● 3/4 - 1 teaspoon salt (depend on your tastebud)
● 1 tablespoon sugar
● 3 tablespoon Shaoxing wine
● 1/2 tablespoon Five Spices powder (a MUST)
● 1 teaspoon ground pepper
● 2 tablespoon light soy sauce
● 4 tablespoon plain flour

Prepare a big clean bowl and add in the below (do your own Premix flour):

7-8 tablespoon of plain flour MIXED with 3 tablespoon corn flour & 4 tablespoon potato starch

Throw the chicken wings into the premixed flour and mix them evenly with your BARE hands

Ensure the oil is really hot.. fry at your own risk

Heat wok with cooking oil enough to cover the chicken wings when frying

I deep fry to golden brown and drain them with oil absorbent paper