3lbs Chicken Wings
Marinade
1 TBSP Oyster Sauce
½ TBSP Golden Mountain Seasoning Sauce
½ TBSP Fish Sauce
½ tsp Salt
½ tsp Black Pepper
Flour Mixture
1 Cup All Purpose Flour
2 TBSP Cornstarch
½ TBSP Baking Soda
½ tsp White Pepper Salt
½ tsp Onion Powder
½ tsp Black Pepper
Clean the chicken wings. Segment chicken wings at the joint, so you’re left with two pieces. Rinse and make sure that the chicken is dry before placing in a large bowl.
Add the oyster sauce, seasoning sauce, fish sauce, salt, and black pepper to the chicken wings and mix well. Marinate for 1 Hr.
In a large bowl combine the all purpose flour, cornstarch, baking soda, white pepper salt, onion powder, and black pepper.
Working one piece at a time, coat chicken with flour mixture and arrange onto a large plate. Make sure that the wings do not touch and rest for 15 minutes.
Dredge wings again in flour mixture and return to plate.
Deep fry chicken in batches for 8-10 minutes. Do not over crowd the pot as it will cause the temperature to drop. Take the wings out and place on a cooling rack. Cook the second batch and allow the first batch to sit. Once the second batch is finished cooking you will begin the double fry method. Refry the first batch for a few minutes or until the outer skin is a nice crispy golden brown color. Set on a cooling rack and repeat steps for the second batch.
Serve and enjoy!
