You know at your favorite Chinese take out place - they have their fried chicken wings - I've been trying to find a recipe for them and I can't! I heard it's made with a corn starch slurry, then I heard it's all about the oil used ... anyone know?|||They're actually garlic fried chicken (wings). What you need to do is prepare your chicken wings. Boil enough water for the chicken. Once the water is boiling, put the chicken in for 3 minutes and take out to let it dry. You can put in the fridge if you want or need to. Seasoned with garlic powder - be generous with the garlic. Put in plastic bag and let air out and twist tie. Let it marinate for 4 hours or overnight or as long as it's safe. On the cooking day, take out of the fridge and season with salt and a little black pepper. (MSG options, but they almost always have it as part of the seasoning.). MIX: 1 part (or cup) all purpose flour 1 part (or cup) cornstarch 1 part cold/cool water - add more water if needed 1 tsp salt 1 tsp garlic powder 1/4 tsp black pepper (option) 1/2 tsp MSG (option) 1 tsp baking powder (or use soda water instead of regular water) The thicker the batter, the more bready it gets. You want the batter between pancake batter and watery. Add a little more cornstarch for more crispness. Flour the chicken if it's a bit damp. You want the chicken on the dry side so the batter will stick to it. Put in a deep enough hot oil (350 degree f.). Fry about 12-15 minutes - till you get the right brown color, turning from time to time to prevent from burning. Let it cool a little at least, and serve.|||Asian Crispy Chicken Wings & Spicy Sweet Chili Sauce Recipe 2 pounds chicken wings, cut at joints. 1 cup rice flour or all purpose flour. 1 cup grape seed/peanut/vegetable oil for frying 2 garlic cloves, crushed or finely minced 1 cup water 2 1/2 teaspoon sugar 1/2 teaspoon salt 1 Tablespoon fish sauce or soy sauce (recommend fish sauce) 1 Tablespoon vinegar 1 Tablespoon garlic chili sauce, tabasco sauce, or sriracha sauce. Fresh ground black pepper to taste 1 Tablespoon cornstarch or potato starch 1. Rinse chicken wings and pat dry. In bowl, add rice flour and fresh ground black pepper and add wings to coat with flour. 2. Fry wings on both sides till cooked through and golden brown. 3. . For the Sauce: In small bowl, combine cornstarch and about 1 Tablespoon of water until mixture becomes watery, almost milky consistency. Combine well, then set aside. 4 In saucepan, add about 1 Tablespoon oil and fry garlic until it becomes slightly golden. Add water 1 cup of water, sugar, salt, fish sauce, chili sauce, vinegar and black pepper. Combine well and allow to slowly come to boil. Once mixture comes to a boil, turn off heat. 5. Slowly add about 1 Table spoon of cornstarch to the warm sauce mixture until it becomes thick enough to allow sauce to cling to wings. If the first Tablespoon was enough, then do not use the rest. 6. In separate bowl, add crispy chicken wings and toss with chili sauce. 7. Top with some sliced green onion and/or cilantro.|||CHINESE-FRIED CHICKEN WINGS 3 lbs. (about 16) chicken wings 2 eggs, slightly beaten 2/3 c. milk 1 c. all-purpose flour 2 tbsp. soy sauce Vegetable oil for deep-frying Salt Using kitchen shears, cut off wing tip, cutting at the joint. Reserve tips for use at another time. Cut the other two sections at joint. At center of each section, cut to the bone all the way around, then make 5 cuts lengthwise from circle to ends. Mix next 4 ingredients until smooth and blended. Dip chicken in batter and fry in hot deep oil (350 F. on frying thermometer) until browned and crisp. Drain and sprinkle with salt. Makes about 32 pieces. OR CHINESE CHICKEN WINGS 24 chicken wings 3/4 cup soy sauce 3/4 cup dry sherry 1 1/2 teaspoons ginger 3 cloves garlic, crushed 3 tablespoons honey 6 cups vegetable or peanut oil (for frying) Cut off tips of chicken wings if desired. Place wings into a large ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well. Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly. Preheat oil to 360-365 degrees in a heavy bottom pan. Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much. Fry until golden brown. Drain on paper towels. Recipe may be halved JM|||Ingredients.... * 3 pounds chicken wings (12 to 14) * 1 onion * a 1 1/2-inch piece peeled fresh gingerroot * 2 tablespoons soy sauce (preferably Kikkoman) * 1鈥?tablespoons medium-dry Sherry * 1 tablespoon Chinese five-spice powder * 1 tablespoon sugar * 2 tablespoons plus 1 teaspoon coarse salt * 2 teaspoons freshly ground black pepper, or to taste * 1/2 cup cornstarch * 6 cups vegetable oil Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop gingerroot. In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours. Preheat oven to 350掳F. Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered. Reduce temperature to 250掳F. In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370掳F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370掳F. between batches. Serve wings with salt and pepper mixture.|||IMO, wash off the wings, coat the wings with CORNSTARCH ONLY! Then deep fry them in peanut (or vegetable) oil for around 14 minutes, preferably in a deep fryer. I think this is exactly what you are looking for and is SOOOOO simple. Give it a shot, and good luck! These turn out EXTRA crispy like the ones you are looking for!

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