Steps

1. Bend the joints of the chicken wings and cut along the bone tip to separate the cartilage.
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2. Cut along the bone to separate the wing tips.
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3. Insert your finger under the bone and peel the meat away. [Key Tip!] Removing the bone makes them easier to eat and gives a more festive, Christmas-like appearance. The cut-off wing tips can also be eaten deliciously.
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4. Place the prepared chicken wings into a cooking bag.
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5. Add Cooking Sake (Rice Wine) 1 tbsp, Soy Sauce 1 tbsp, Chicken Bouillon Powder 1 tsp, Grated Garlic 1 tsp, Grated Ginger 1 tsp, Salt (to taste), Pepper (to taste), and Allspice 3-5 shakes to the bag.
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6. Close the bag, massage the seasonings well into the chicken wings, and let marinate for 10-20 minutes. [Key Tip!] Adding allspice enriches the flavor. If you don't have it, you can still make a delicious simple soy-sauce-based fried chicken.
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7. In a bowl, mix together Cake Flour 2 tbsp and Potato Starch 2 tbsp.
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8. Coat the marinated chicken wings evenly with the mixed flour. Push the meat towards the bone to shape them. [Key Tip!] Combining potato starch and cake flour creates a crispy texture.
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9. Heat oil in a frying pan to a depth of about 2-3 cm over medium heat. [Key Tip!] The oil is ready when small bubbles immediately form around a chopstick. You can easily make these with minimal oil that just covers the bones of the chicken wings.
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10. Place the flour-coated chicken wings into the frying pan with the skin side down.
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11. Fry for about 2.5 to 3 minutes until the coating hardens and starts to color, then flip them over.
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12. Continue to cook for a total of 5-6 minutes, then remove and drain off excess oil.
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13. Once drained, arrange on a plate. Serve with a squeeze of lemon, if desired.
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