Cookbook:Chicken Wings Asian Style

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• 24 chicken wingettes
• Poultry shake, as needed
• Cornmeal, as needed
• 2 eggs, beaten
• 6 tbsp hoisin sauce
• 1 tbsp dark soy sauce
• 2 tbsp hot sauce
• ½ tbsp minced garlic
• ½ tbsp minced ginger
• Spicy garlic oil for deep frying

1. Coat chicken with egg. Season chicken liberally with poultry shake.
2. Dredge chicken in cornmeal. Fry at 350°F (180°C) in batches, if needed for 12 minutes. Drain on a cooling or oven rack.
3. Combine remaining ingredients in a large bowl. Add wings and toss to coat.