There is a Cambodian / Vietnamese restaurant nearby that has a well-known reputation for serving one of the best chicken wings in the city. They’re so good that every table has at least one order of chicken wings every time I go. And I am not exaggerating. And they are always busy around the clock, with crowds waiting for a seat regardless of what time you go. One day, I craved some of their chicken wings and thought I would try to recreate the recipe at home from memory, although I hadn’t been to that restaurant in a while. In the end, although the recipe didn’t turn out like the restaurant, my chicken wings turned out delicious in their own way. It would be a shame not to share my recipe here!
But I was still eager to meet the challenge. So later that same evening, my hubby and I went for a late night chicken wing snack to that restaurant in order to see if I could decode their secret recipe. This time, I closely examined their chicken wings before eating them, and tried to hone my taste buds to identify the ingredients. I think I may have figured it out and will try to recreate them once again next time the cravings for those wings resurface. Stay tuned!
3 tbsp dark soy sauce
3 tbsp light soy sauce
1 tbsp vegetable oil
1/2tsp garlic powder
1/2tsp black pepper
1/2 cup all-purpose flour
1/2 cup corn starch
1 tsp seasoned salt
2 tbsp sugar
2 tbsp black pepper
10 whole chicken wings (cut into sections)
4 cloves garlic
2 green onion
1 jalapeño (optional)
Mix marinade ingredients together in a medium bowl.
Wash chicken wings and pat dry. Place wings into the bowl with marinade and toss them to ensure they are fully coated. Marinade for 30 minutes.
Chop fresh garlic and green onion to small pieces. Add chopped jalapeño if desired.
In a wok or deep stainless pot, add vegetable oil and heat to 350 degrees. If you do not have a thermometer, heat it on high until a drop of water will cause the oil to sizzle; then turn heat to medium.
Deep fry chicken wings in batches, making sure the wok or pot is not crowded. Deep fry until cooked through, about 8 – 10 minutes. Drain excess oil on a paper towel.
Lightly toss with sugar and black pepper, and garnish with cilantro.