Marinade:
1.5-2 tbsp Shrimp Sauce (own preference)
1 tbsp Sugar (own preference)
1 tbsp Shaoxing Wine
1. Marinate 18-20 wingettes preferably overnight or at least 4 hours.
2. An hour before baking, coat the marinated chicken wings with 0.5 cup flour, 1 tsp baking powder & 1/4 tsp baking soda. Place wings in a single layer on a prepared rack to air-dry.
3. Brush some olive oil on the wings just before baking. Bake the wings on the rack over a baking sheet at 200 deg for about 20-25 mins (depends on your oven) until the wings are crispy, turning once halfway.
Note:
1) I'm using Fine Shrimp Sauce from Lee Kum Kee, adjust the marinade accordingly for other brand.
2) The Shrimp Sauce is rather salty, please adjust according to your preference.
