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 minced garlic, minced ginger, cooking wine, and Lee Kum Kee Kum Chun Brand Soy Sauce and then mix well with cornstarch. 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 5 minutes, remove from the wok, and drain away excess oil.
In a separate wok, cook Lee Kum Kee Honey Garlic Marinade, Lee Kum Kee Hoisin Sauce, and a small amount of water over low heat until boiling. Pour in the wings and mix well.