"Make these wings and wait to see a ton of people with happy faces! The wings are first marinated then tossed in a mixture of potato starch and the secret ingredient, Wondra, to make an extra-crispy coating after deep-frying. Michiu is a dry wine used often in Chinese cooking. Look for it in Asian grocery stores or online. Use Wondra only!"

Original is 3-4 servings

Metric US

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Step by Step Method

Step 1

Place the peanut oil, rice wine, soy sauce, salt, sesame oil, and sugar in a large bowl and whisk to combine. Stir until the salt and sugar have completely dissolved. Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 1 hour.

Step 2

When the wings are done marinating, pour the vegetable oil into a Dutch oven or a large, heavy-bottomed pot (the oil should be at least 3 to 4 inches deep). Heat over medium-high heat until the oil reaches 350°F on a deep-frying/candy thermometer. Meanwhile, line a baking sheet with paper towels or fit it with a wire cooling rack and set aside.

Step 3

Combine the potato starch and Wondra in a large bowl. Remove 5 to 7 wings from the marinade and place them in the Wondra mixture. Toss to coat them with a thin layer. Fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 350°F, until the wings are cooked through and golden brown, about 7 minutes. Remove to the prepared baking sheet to drain, about 3 minutes. Repeat, working in batches, with the remaining wings.