I have been making this version of chicken wings for years now, and they are always a hit. This is just the basic marinade recipe, so depending on my mood, I spice them up some with extra Sriracha sauce, maybe some garlic. Do what makes you happy, but enjoy and have fun with it.
*P.S. this will likely destroy your deep-fry oil, so don't plan on reusing it for too much else.
Avg. 4.3/52 votes
18 chicken wings
1/4 cup light soy sauce
1/4 cup dark soy sauce
2 Tbsp. Hoisin sauce
1 1/2 Tbsp. brown sugar
1 tsp. salt
1/4 cup Chinese cooking wine or sherry
1 tsp. white pepper (my preference only)
Remove wing tips and set aside for stock or discard, then separate the rest of the wing at the joint. You should have 36 pieces.
Put the wings pieces into a large zip-loc bag.
Combine the rest of the ingredients and whisk until the sugar is mostly dissolved. Pour over the wing pieces, seal bag, and refrigerate, marinating for at least 2 hours. Turn bag every so often to evenly distribute marinade.
Drain wings, discarding the marinade.
Heat oil to 360 degrees, and deep-fry the wings in batches for about 7 or 8 minutes, or until cooked through.
Drain well on paper towels.
Plate and garnish with finely sliced spring onions and toasted sesame seeds if desired.