3-4 lbs. chicken wings
1 tsp. salt
½ tsp. pepper
1½ oz. corn syrup
2 tbsp. malt vinegar
1 cup white vinegar
oil for deep frying
Defrost the wings if they’re frozen.
Dissolve the corn syrup and vinegars in a pan over low heat.
Lay the wings on a large flat plate and pour the vinegar mixture over them.
Leave the chicken alone for 45 minutes so that the mixture will sink in.
Heat the oil in a wok for deep-frying (about an inch of oil).
Deep-fry each wing for about 5 minutes, or until it is deep brown in color
and the skin puffs out slightly.
Remove from the wings from the oil and drain them on paper towels.