Save Fried Chicken Wings, Takeout Style (thewoksoflife)

10 whole chicken wings, washed and pat dry
1/8 t black pepper
1/4 t white pepper
1/4 t garlic powder
1 t salt
1/2 t sugar
1 T soy sauce
1 T Shaoxing wine
1 t sesame oil
1 egg
1 T cornstarch
2 T flour
oil for frying

Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temp 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). After marinating, if it looks like there is liquid in the wings, be sure to mix them 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. Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 F. Fry wings in small batches for 5 min and remove to a sheet pan lined with paper towels. After all wings are fried, return them in batches to the oil and fry again for 3 min. Drain on paper towels or a cooling rack and serve with hot sauce!

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