Chinese Chicken Wings

Pat the chicken wings dry with paper towels to remove excess moisture, which promotes better browning during frying.

Heat the vegetable or peanut oil in a large, deep pan or wok to 350°F (175°C), using a thermometer to ensure proper temperature for even cooking.

Working in batches to avoid crowding, carefully place the chicken wings into the hot oil and fry until golden brown and cooked through, approximately 12–15 minutes per batch.

Transfer the cooked wings to a paper towel-lined plate to drain excess oil.

In a medium saucepan, combine the soy sauce, dry sherry, crushed garlic, ginger, and honey over medium heat.

Stir the sauce mixture continuously until it reaches a gentle simmer, about 2–3 minutes, to allow the flavors to meld.

Add the fried chicken wings to the saucepan and toss to coat evenly with the glaze.

Continue cooking and stirring gently for 2–3 minutes until the wings are well-glazed and heated through.

Transfer the glazed wings to a serving platter and serve immediately while hot.