Serves 6–8

To make an appealing appetizer, serve the wings cold, with a few sprigs of cilantro for a garnish.

16 chicken wings

⅓ cup soy sauce

1 tablespoon dark soy sauce

3 tablespoons oyster sauce

1 tablespoon Chinese rice wine or dry sherry

2 teaspoons sugar

2 tablespoons water

2 teaspoons sesame oil

3 garlic cloves, minced

• Rinse the chicken wings and pat dry. Combine the soy sauce, dark soy sauce, oyster sauce, rice wine, sugar, water, and sesame oil. Place the sauce in a plastic bag. Add the chicken, shaking the bag lightly to make sure the sauce coats all the chicken. Seal the bag and place in the refrigerator. Marinate the chicken for 2–3 hours, turning the bag occasionally.

• Preheat the oven to 350°F.

• Remove the chicken wings from the bag, reserving the sauce. Place the wings on a baking sheet sprayed with cooking spray. Pour ½ the sauce over. Add the minced garlic. Bake the wings for 20 minutes. Add the remaining half of the sauce and cook for another 15 minutes, or until the wings are cooked.

How to Reduce Splattering During Deep-frying

Make sure the food to be deep-fried is at room temperature. If deep-frying foods are coated in a sauce or batter, use a slotted spoon to drain off any excess before adding the food to the wok.