45 minutes (+ 2hrs inactive)
5 pounds chicken drumettes (about 50 wings)
1/2 cup soy sauce
1/2 tablespoon ginger, minced
1/2 tablespoons green onions, chopped
1/2 tablespoon garlic, minced
1/4 tablespoon chili flakes
1/4 cup corn starch
1/8 cup rice wine
1/2 tablespoon each kosher salt and black pepper
Soy bean oil, for frying
Ingredients for sauce:
1/2 cup chopped garlic
1 1/2 cups simple syrup
1/4 cup Chili Sombal
1/4 cup rice wine
2 cups rice vinegar
1/4 cup soy sauce
Wash and dry chicken drumettes.
Mix all ingredients together, and pour over chicken wings. Place in refrigerator for 2 hours, and then drain liquid from drumettes.
Preheat oven to 250 degrees Fahrenheit.
Bake chicken on a cookie sheet lined with foil for 20 minutes, or until cooked through.
Make sauce (recipe below).
Place soy bean oil in a pot on stove, and bring to 325 degrees.
Dust chicken with corn starch and all-purpose flour, shake off excess, and fry in small batches until crispy. Drain well on paper towels.
Place in mixing bowl, and toss with sauce (recipe below) until nicely coated. Serve immediately.
Garnish with thinly sliced green onions, and crushed toasted peanuts.
Sautee chopped garlic until brown.
Add simple syrup and Chili Sombal to garlic, and bring to a simmer.
Add rice wine and reduce slowly until it's a sauce consistency.
Add rice vinegar and soy sauce, and reduce until the mixture coats the back of a spoon.