1.2 kg chicken wings (2 lb. + 2 oz.)
Vegetable oil for shallow frying
1 tablespoon peanut oil
3 cloves garlic, crushed
2 cm (3/4 inch) piece fresh ginger, peeled, sliced
4 small fresh red chiles, sliced
1 teaspoon chili powder
1 teaspoon freshly cracked black peppercorns
2 tablespoons sugar
1/4 cup chicken stock
1/4 cup salt reduced soy sauce
2 tablespoons oyster sauce
2 tablespoons plum sauce
1 tablespoon rice vinegar
2 teaspoon grated lime rind
1/4 teaspoon sesame oil

Remove and discard tips from wings. Cut remaining pieces
into 2 sections at joint. Place wings in large pan, cover with cold
water, bring to boil, simmer, uncovered, 3 minutes.

Drain wings, pat dry on absorbent paper.

Shallow fry wings in batches in hot vegetable oil until browned;
drain on absorbent paper.

Heat peanut oil in wok or pan; add garlic and ginger, stir fry
until fragrant, add chiles, chili powder, pepper and sugar. Stir in
stock, sauces , vinegar, rind and sesame oil. Bring to the boil,
add wings, cook, stirring, a few minutes or until wings are glazed
and heated through.

Makes about 28 and best served just before serving. Hope you
enjoy them.