Cantonese Crispy Garlic Chicken Wings (风沙鸡翼)

Crispy Garlic Chicken... wings. After a long time of trying to figure out Cantonese crispy skin chicken sans oven, we just could never quite figure out the whole bird. A hacked together wing version, though, turned out delicious enough. 0:00 - Intro: the unobtainable chicken 1:07 - Marinate and Poach 2:10 - Coat with Crispy Skin Liquid 3:20 - Dry, with fan or fridge 4:13 - 3 Methods to Cook 4:30 - 1, Oil Ladling 5:06 - 2, Shallow Fry 5:48 - 3, Oil & Bake 6:17 - Intro to Garlic Sand (风沙) 6:46 - How to Make Deep Fried Garlic 7:42 - Make the Garlic Sand 8:18 - How Crispy is Crispy? INGREDIENTS 20-30 chicken wings (鸡中翅) - flats are preferable here. For the marinade: * Peeled garlic, 500g -or- three heads of garlic, peeled. * Soy sauce (生抽), 100g * Fish sauce (鱼露), 100g * Salt, 45g * Chicken Bouillon Powder (鸡粉), 15g * Garlic powder, optional, 1 tsp * Water, 1 liter Note: if you’re looking to cut down on garlic quantity, you can go all the way down to 2 heads of garlic if you up the garlic powder quantity