Salt-and-Pepper Chicken Wings

Rinse the scallion and ginger. Cut the scallion into short sections and slice the ginger. Set aside.

Soak the chicken wings in cold water for 10 minutes. Remove them from the water and gently press around the bones and joints to release any trapped dark liquid. Rinse the wings thoroughly, then pat them completely dry with paper towels.

Use a toothpick or fork to prick several small holes on both sides of each chicken wing. This will help the seasoning penetrate the meat.

Place the prepared chicken wings in a bowl. Add 2 teaspoons light soy sauce, 1 teaspoon oyster sauce, 1 teaspoon Chinese cooking wine, 1 teaspoon Chinese salt-and-pepper seasoning, the scallion sections, and the sliced ginger.Massage everything together by hand until the wings are evenly coated. Marinate for 30 minutes.

After marinating, remove and discard the scallion and ginger.

Add about 150 g of cornstarch to the bowl, or just enough to coat both sides of each wing with a thin, even layer. Toss and massage the wings until evenly coated.

Pour enough cooking oil into a frying pan to completely cover the bottom. Heat the oil over medium heat, then reduce the heat to low.

Place the chicken wings in the pan skin-side down. Cook for 2 minutes, then turn them over and cook the other side for another 2 minutes. Once the coating has set and the wings hold their shape, turn them every minute so they cook and brown evenly. During the final minute, increase the heat to high to crisp up the surface.

Once they are golden, crisp, and cooked through, transfer the wings to a serving plate.