Steps

1. First, make a few shallow cuts on the thicker, outer side of the chicken wings.
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2. Make a cut on the underside of the chicken wings. [This is the secret!] This helps prevent them from bursting when frying.
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3. Crush the garlic (2 cloves) with the side of a knife or a spatula.
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4. Place the cut chicken wings (8 pcs), crushed garlic (2 cloves), cooking sake (1 tbsp), and soy sauce (2 tbsp) into a resealable plastic bag. Seal the bag.
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5. Rub thoroughly through the bag to marinate the wings. [This is the secret!] For an interesting twist, try replacing half the soy sauce with oyster sauce or fish sauce.
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6. Carefully pat the marinated chicken wings dry with paper towels.
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7. Place the prepared chicken wings in a pot first, then add the garlic. Do not add any oil yet.
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8. Finally, pour in enough vegetable oil to cover the chicken wings and start heating from cold oil. [This is the secret!] Frying in this order prevents oil splattering and ensures the wings are cooked through and juicy. Shallow-frying without batter is key to achieving a glossy and tender texture.
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9. Once small bubbles start to appear all over and the oil temperature rises, reduce the heat slightly and continue frying.
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10. Remove the garlic before it burns, once it has turned a nice golden brown.
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11. Fry the chicken wings until they are evenly browned all over, then transfer them to a rack to drain the excess oil.
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12. Fry the remaining chicken wings in the same way.
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13. Arrange on a plate and sprinkle with coarse black pepper if desired.
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