4 lightly beaten eggs seasoned with salt and pepper
1000ml MERRIS Pure Vegetable oil, for deep frying
Ingredients for Honey Sauce:
2 tbsp of MERRIS Pure Vegetable oil
4 cloves garlic, minced
1 cup honey
¼ cup soy sauce
1 tsp black pepper
Cut the chicken wings into two at the joint and season the chicken wings with garlic, salt & pepper and keep in the fridge for at least 30 minutes.
Coat the seasoned chicken wings with flour and dip into beaten eggs. Then, dip the chicken wings into breadcrumbs and coated evenly. Dip into beaten eggs again and coated again with breadcrumbs then lay it on a tray and refrigerated for another 30 minutes.
Heat the MERRIS cooking oil and garlic for sauce over medium heat until the garlic is soften but not brown.
Add in honey, soy sauce and black pepper and simmer for 5-10 minutes until it is thick. Remove the sauce from heat and set aside.
Add the honey, soy sauce, and 1 tsp black pepper.
Remove the chicken wings from the fridge and allow it to set back to room temperature.
Heat MERRIS cooking oil in a wok on medium heat. When the oil is hot, add in the breaded wings to deep fry it until golden brown.
Slightly lower down the heat and remove the wings from the wok. Toss the honey sauce onto the wings and serve hot.