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“I combined garlic, five-spice, black peppercorns, Thai chilies, and paprika in a large bowl for the seasoning. I tumbled two pounds of chicken wings out of their brown paper wrappings and into the waiting bowl, where I kneaded the pungent mixture into them, squeezing the spices into the meat like an experienced massage therapist. Another bowl full of Shaoxing rice wine awaited the wings as the next step after their rigorous massage. They soaked and relaxed, basking in the pool of wine to become drunken like their name.” — Roselle Lim
I combined garlic, five-spice, black peppercorns, Thai chilies, and paprika in a large bowl for the seasoning. I tumbled two pounds of chicken wings out of their brown paper wrappings and into the waiting bowl, where I kneaded the pungent mixture into them, squeezing the spices into the meat like an experienced massage therapist. Another bowl full of Shaoxing rice wine awaited the wings as the next step after their rigorous massage. They soaked and relaxed, basking in the pool of wine to become drunken like their name.