Step 1: Prepare Chicken Wings

Wash the chicken wings in water and drain them well. Remove any remaining moisture with a kitchen towel. Poke the boneless parts of the chicken wings with a fork about twice to allow better seasoning.

Step 2: Season Chicken Wings

Place the chicken wings in a bowl. Add about 3 pinches of salt and 2 pinches of black pepper. Mix well to ensure even seasoning. Let the chicken rest for about 10 minutes.

Step 3: Prepare Honey Soy Garlic Sauce

In a separate bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of vinegar, 1 tablespoon of water, 1 tablespoon of sugar, 3 tablespoons of honey or corn syrup, 1/2 tablespoon of minced garlic, a bit of ginger juice (from minced ginger), and some black pepper. Mix until well combined.

Step 4: Coat Chicken Wings

After the 10-minute resting period, transfer the seasoned chicken wings into a plastic bag or Ziploc bag. Add 5 tablespoons of potato starch to the bag. Tie the end of the bag well and shake it vigorously to evenly coat the chicken wings with potato starch.

Step 5: First Fry

Pour 1 cup of cooking oil into a preheated pan. To check the oil temperature, dip the end of a coated chicken wing into the oil; if bubbles form, the oil is ready. Place the chicken wings in the pan, starting on high heat and then lowering to medium heat. Fry for about 8 minutes until golden brown, flipping occasionally. Use a splatter screen to avoid oil splashes.

Step 6: Remove and Cool

Once the chicken is golden brown on both sides, remove it from the pan and let it cool briefly.

Step 7: Simmer Sauce

Pour the prepared honey soy garlic sauce into a preheated pan. Simmer the sauce for about 1-2 minutes until it starts boiling and thickens slightly.

Step 8: Combine Chicken and Sauce

Once the sauce starts boiling, add the fried chicken wings to the pan. Mix well to evenly coat all the chicken wings with the sauce.

Step 9: Serve

Turn off the heat and serve the savory and delicious fried chicken on a plate.

• Poke the boneless parts of the chicken wings with a fork about twice to allow better seasoning.

• Use a plastic bag or Ziploc bag to quickly and evenly coat the chicken with potato starch.

• Use a splatter screen to avoid oil splashes when frying.

• Add a few dried hot peppers to the sauce for a spicy kick.