Crispy Sweet Soy Sauce Wings

Steps

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1. 1
   Wash and pat dry the chicken wings. Using a fork, pierce the wings all over to help the marinade penetrate more easily.
   ▶ ≈0:48
2. 2
   Prepare the marinade by seasoning with salt and white pepper. Mix thoroughly with your hands and refrigerate for at least 2 hours or longer.
   ▶ ≈1:11
3. 3
   Coat all the marinated wings with cornflour and let them rest for approximately 10 minutes.
   ▶ ≈1:38
4. 4
   Heat oil in a wok over medium heat. Test the oil temperature with a bamboo chopstick—when bubbles rise, it's ready. Gently add the drumlet portions first without crowding the wok. Avoid moving them initially to allow a crust to form. Flip to cook the other side. Deep fry until light golden brown, then drain and set aside.
   ▶ ≈1:58
5. 5
   Remove excess flour bits from the oil. Reheat the oil to a higher temperature and perform a second fry, cooking until a deeper golden-brown colour is achieved for maximum crispiness. Keep the heat on throughout to prevent oil from being absorbed into the wings.
   ▶ ≈3:59
6. 6
   Heat 1–2 tablespoons of the frying oil in the wok over medium heat. Add the chopped shallots and fry until fragrant (about 15 seconds), being careful not to burn them.
   ▶ ≈5:13
7. 7
   Add the chopped garlic and fry until fragrant. Stir in the chilli flakes (if using) and continue frying until all the aromatics are fully developed.
   ▶ ≈5:49
8. 8
   Pour in the water and kecap manis, stir well to combine, and bring to a boil. Turn off the heat.
   ▶ ≈6:25
9. 9
   Place the fried wings in a large bowl or pot and pour the hot sauce over them. Toss thoroughly to ensure every wing is evenly coated with the sauce.
   ▶ ≈6:53