We’ve all heard of and probably tasted the American-style buffalo wing, smothered in its rich, spicy and very tangy sauce. Well, these Chinese-style wings deliver just as much mouthwatering action – they’re crispy and juicy with a spicy tang thanks to the fermented chilli beans. Set your taste buds on high alert because there’s going to be a lot going on with each bite.
1 Use kitchen scissors to remove the tips from the wings then carefully separate each wing into the drumette (the upper part of the wing that resembles a small drumstick) and the flat (the middle part of the chicken wing that connects the drumette and the tip). Pat each piece dry with paper towel and set to aside.
2 Pour the oil into a large saucepan and heat to 175°C. Put the cornflour into a large bowl and dredge each wing, shaking off the excess flour. Carefully fry the wings, in batches so as not to overcrowd the pan, for 8-10 minutes, or until the chicken is done. Drain on a wire rack or a plate lined with paper towel and set aside.