Fried Chicken Wings🐔

Ingredients: 

• 1kg of chicken midwings, put a tbsp of salt to rub, then rinsed and pat dry
• 1/2 tsp white pepper
• 1 tbsp garlic powder
• 1 tsp salt
• ½ tsp sugar
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 egg
• 1 tbsp cornstarch 
• 1/2 tbsp rice flour 
• 2 tbsp all purpose flour
• oil, for frying 

Instructions: 

1. Combine all the sauces (except the frying oil) in a large mixing bowl. Mix well and add chickeb mid-wings. Use hands to massage wings and ensure wings are well-coated. Let the wings marinate for at least or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
2. Before frying, be sure to mix eings thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more corn starch and flour.
3. Fill a medium pot with oil, enough to cover eings during frying. Heat is about 165 deg. You can use a chopsticks to test the oil. Oil is ready when there’re many bubbles around the chopsticks. 
4. Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes. Double frying will ensure wings to become crispy. Drain on paper towels or a cooling rack and serve hot.