How to make it
Wash and pat dry the chicken mid joint wings. Make two diagonal cuts on both sides of each wing. Marinate with Lee Kum Kee Black Peppercorn Grinder, cooking wine, and Lee Kum Kee Soy Sauce. Add cornstarch, mix well, and let stand for 30 minutes.
Heat up a wok, pour oil into it, and heat it to about 300°F. Deep fry the marinated chicken wings for 4-5 minutes, remove from the wok, and drain away excess oil.
In a separate wok, cook Lee Kum Kee Black Pepper Sauce, honey, Lee Kum Kee Premium Pure Sesame Oil, Lee Kum Kee Panda Brand Oyster Flavored Sauce, and water over low heat until boiling. Pour in the wings and mix well.