Whole chicken wings twice-fried until shatteringly crispy, then tossed in a glossy soy-garlic glaze with a hit of black vinegar and sesame. The kind of wings that make you order a second plate.
The technique that makes these wings exceptional is double frying: the wings are fried once at lower temperature to cook through, rested, then fried again at high heat for 90 seconds — this second fry drives residual moisture out of the skin, creating a crispiness that holds even after being sauced. Single-fried wings go soggy under sauce within minutes; ours stay crispy long enough to actually enjoy them.
The soy-garlic glaze is made with dark soy sauce, minced fresh garlic (not garlic powder), a small amount of black vinegar, sesame oil, and a pinch of chili flake. The glaze is added immediately after the second fry while the skin is still crackling hot.