Yamachan-Inspired Crispy Chicken Mid-Wings 山哥風香脆雞中翼

Pat the chicken mid-wings dry. Using kitchen scissors, cut through the joints at both ends of each wing without cutting the wing itself apart. This will make the wings easier to eat later.

雞中翼印乾。用廚房剪刀剪開每隻雞翼兩端嘅關節，食嗰陣會更容易拆骨。

Mix the tapioca starch and cornstarch. Coat the wings one at a time, giving each one a gentle squeeze so the starch adheres well. Leave them to rest for 10 minutes. Meanwhile, heat a pot of oil to 150°C.

木薯粉同粟粉拌勻。雞翼逐隻上粉，再輕輕揸實，令粉黏得更穩。靜置10分鐘；同時將一煲油加熱至150°C。

Mix all the sauce ingredients in a bowl. Microwave at 800W for 10 seconds, then stir again until the sugar has dissolved.

將所有醬汁材料放入碗中拌勻，以800W微波爐加熱10秒，再攪拌至糖完全溶化。

Fry the wings for 6 minutes, keeping the heat at low to medium throughout. This first fry cooks the wings through.

雞翼炸6分鐘，全程保持中小火，先將雞翼炸熟。

Remove the wings, drain well and rest for 10 minutes. Meanwhile, raise the oil temperature to 190°C.

撈起雞翼瀝油，靜置10分鐘；同時將油溫升至190°C。

Fry the wings again for 2 minutes, then remove and drain. While they are still hot, brush both sides with the prepared sauce and sprinkle with the white pepper and black pepper.

雞翼翻炸2分鐘，撈起瀝油。趁熱喺兩面掃上準備好嘅醬汁，再灑上白胡椒粉同黑胡椒粉。