Chili Chicken Wings

Ingredients
10 chicken wings
2 crushed garlic cloves
3 tablespoons rice wine/pisco/dry sherry
3 spring onion bulbs and stalks, slightly squeezed
3 bay leaves
2 tablespoons soy sauce
8 ginger slices
½ teaspoon live-flavor-powder
½ teaspoon sugar
½ teaspoon monosodium glutamate
salt to taste
1 finely chopper red/fresh/limo chili, without veins nor seeds.

Preparation

1. Lift the skin of the lower part of the wing, so that it resembles a small thigh. Marinate with the ingredients, except chili and garlic, for at least 1 hour. Remove and set aside.
2. Deep fry in hot oil until the wings become brown and then drain.
3. Put 2 teaspoons of chopped limo chili and crushed garlic in a bowl. Mix well. In a frying pan containing 3 tablespoons of hot oil, stir-fry the chili and the garlic with the chicken wings for 1 minute. Pour 2 tablespoons of rice wine, leave it for 30 seconds and then serve.

Some tips

1. High heat is needed to stir-fry the ingredients.
2. Do not fry the wings too much; otherwise, they will dry up.
3. If desired, coat wings with cornstarch.
4. Serve with lemon juice and a pinch of 5-flavor powder and salt.

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