Gloria Enriquez, Lockridge Forest Mixed Doubles C1
Wings:
4 lbs. chicken wings, separated into wingettes and drummettes
½ cup cornstarch cup water
½ Tbsp. kosher salt
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. baking powder
½ tsp. black or white pepper
¼ tsp. ginger powder
Sauce:
½ cup water
3 Tbsp. oyster sauce
3 Tbsp. soy sauce
2 ½ Tbsp. honey
2 tsp. sugar
1 whole bulb garlic, finely minced
Optional, dried chilies
Frying oil, peanut or canola
In small saucepan, heat 1/4 cup of frying oil. On medium heat, add minced garlic. Continuously stir garlic to not burn and fry the garlic evenly. Once the garlic is lightly golden brown, strain and remove the garlic from the oil. Set aside.
In a large bowl, marinate the wings in cornstarch, water, salt, onion powder, garlic powder, baking powder, pepper and ginger powder. Mix well and marinate for at least 1 hour, but overnight (in the fridge) for best results.
In a small bowl, combine water, oyster sauce, soy sauce, honey, and sugar to make the sauce. Stir well to ensure the sugar has dissolved. Heat 4-5 cups of frying oil in a large pan/pot to 350 degrees. Toss the wings in the marinade to ensure everything is still nicely coated before frying. Place wings in the oil and fry for 12-14 minutes. Fry in 2-3 batches if needed. Once wings are a deep golden, crispy and reaches 165-degree internal temp, strain and set aside.
In a large wok/pan, add ~1 Tbsp. of oil and sauté dried chilies for 1 minute. (optional, otherwise no oil is needed). Then on med-high heat, pour all of the sauce and bring to a boil. Simmer for 3-5 mins or until the sauce has reduced by 1/3 and slightly thickened.
