Double Fried Chili Soy Wings, From Fuji at WOC, served annually at the August Moon Festival. Read our article here.
- 1 clove garlic, minced
- 1 cup mirin
- ½ cup soy sauce
- 3/4 cup sugar
- Sriracha sauce, to taste
- honey, to taste
- 3 cups neutral vegetable oil
- 2 pounds of chicken wings
- salt and pepper, to taste
In a medium saucepan, heat 1 tablespoon oil over a medium flame. Add garlic and cook a few seconds, then add mirin, soy sauce, and sugar, and bring to a simmer. Cook on low heat for about 25 minutes. Add Sriracha and honey to taste and set aside.
Heat vegetable oil to 350 degrees in a large pot or wok. Season the chicken wings with salt and pepper and fry in batches until golden brown. Set aside on a rack.
When ready to serve, reheat the frying oil to 365 degrees. Refry the wings brown, toss in reheated sauce, and serve.
