Asian Chicken Wings

Inspired by the legendary San Tung wings in San Francisco — sticky, crispy, and wildly addictive. Here's my version, loaded with flavor and powered by Uncle A’s Asian Spice.

Ingredients
For the Wings:
2 lbs. chicken wings
1 tbsp soy sauce
1 tbsp Shaoxing wine
½ tsp white pepper
1 egg white (don’t skip!)
1 tbsp grated ginger
2 cloves garlic, minced
1 tsp Uncle A’s Asian Spice
½ cup potato starch or cornstarch
Oil for deep frying

For the Sauce:
1 tbsp vegetable oil
3–5 fresh red or green chilies, sliced
4 cloves garlic, thinly sliced
1 tsp grated ginger
½ tsp Uncle A’s Asian Spice
2 tbsp soy sauce
1 tbsp rice vinegar
1½ tbsp sugar
1 tbsp honey
¼ cup water
Slurry: 1 tsp cornstarch + 1 tbsp water

Instructions
1. Marinate the Wings
 Toss wings with soy sauce, wine, salt, pepper, egg white, ginger, garlic, and Uncle A’s Spice. Let it marinate for 2 hours.
2. Coat & Fry
 Pat wings dry. Toss in starch.
First fry: 325°F for 8 minutes. Rest.
Second fry: 375°F for 2–3 minutes until golden and crispy.
3. Make the Sauce
 Sauté garlic, ginger, chilies, and spices in oil. Add remaining ingredients. Simmer. Add slurry and stir until thickened.
4. Toss & Serve
 Coat hot wings in sauce. Plate. Devour.

Pro Tip:
Double-frying = maximum crunch, even with sauce.