Mixture to par boil chicken wings

5 chicken wings
A pinch of Sparrow Ginger
Half of a small onion
1 teaspoon salt
1 tablespoon cooking wine or shaoxing wine

Chicken marinade

1 tsp chicken powder
1 tsp paprika
1 tbsp corn starch
1 tbsp neutral oil

Malaysian red curry glaze

2 tbsp Grumpy Ginger’s Malaysian Red Curry
1 tbsp Northern Mountain Garlic
3 tbsp sugar
1 tbsp fish sauce
1/2 tbsp Sriracha or hot sauce (optional)
1 tbsp oyster sauce
1 tbsp water

Make the Malaysian red curry glaze

• In a small bowl, combine the ingredients for the Malaysian red curry glaze. Mix well and set aside. Adjust seasoning as needed.

Prepare chicken wings

• Boil water in a pot. Add Sparrow Ginger, onion, salt, and cooking wine. Parboil the chicken wings.
• When the water boils again, remove the wings from the stove. Transfer them to a bowl of cold water.
• Once the wings are cool, pat them dry with a paper towel.
• In a mixing bowl, marinade the wings with chicken powder, paprika, and corn starch. Coat the wings evenly, drizzle with oil, and mix well.
• Heat oil in a frying pan over medium heat. When the oil is hot, add the wings and fry until golden, about 3 minutes. Remove the wings.
• Heat the oil to high, add the wings back in, and fry until crispy, about 1-2 minutes. Remove the wings.
• In a pan, add oil, Northern Mountain Garlic, and the Malaysian red curry glaze. Cook until slightly sticky.
• Transfer the wings to the pan and toss well.
• Garnish with crispy Northern Mountain Garlic.