So you have your recipe for Seven Layer Dip.  What next?  Well it just wouldn’t be The Masters without Mongolian Chicken Wings.  Are you ready for the next recipe.

What you will need:

1.  Oil for frying
2.  1/2 tsp minced ginger, fresh is best but jarred is easier.
3.  1 tbsp chopped garlic
4.  1/2 cup soy sauce
5.  1/4 cup oyster sauce (optional)
6.  1/2 cup water
7.  3/4 cup dark brown sugar
8.  Chicken Wings,  The more you buy the more of the above ingredients you   will need.
9.  1 cup all purpose flour
10.  1/4 cup corn starch
12.  Salt, Pepper or seasoned salt of choice.
13.  Scallions for garnish.

Make the sauce, heat 2 tablespoons of oil in sauce pan on medium/low heat, do not get the oil too hot.  Add ginger and garlic to the pan and cook stirring for only about 30 seconds.  Quickly add the soy sauce and water before the garlic burns.  Add the brown sugar and stir until dissolved, add the oyster sauce, if using.  Simmer for about 3 minutes until sauce thickens.  Remove from heat and set aside.

For the chicken.  Mix the flour, corn starch and salt and pepper or seasoned salt.  Whisk and put on a plate.  Separate the wing from the drummet and discard the tips of the wings.  Salt and pepper wings on both sides.  Dredge the chicken in the flour mixture, tap excess off and place on a wax paper lined cookie sheet.  Once all chicken has been dredged in flour wait about 10 minutes and do it again.

Fry the wings.  In a deep, heavy bottom pan, add about 2-3 inches of oil and heat to 375 degrees.  Fry in batches until chicken is golden brown and internal temp is about 160 degrees.  Set aside.

When ready to serve, heat oven to 350 degrees.  Warm sauce and use about 1/2 to coat chicken wings  and bake until warmed through.  Put on a serving plate and top with chopped green onions.

Heat the rest of the sauce and serve on the side. (your wings will be darker brown than the photo above)