Crunchy Asian Chicken Wings
  1. Cut the wings into 30 pieces and place in a bowl. In another bowl, whisk together the marinade ingredients. Pour and massage the marinade into the wings. Cover and place in the fridge for a minimum of one hour, several hours or overnight is even better.
  2. Preheat your oven to 425F. Remove the chicken wings from the marinade and place on a few layers of paper towel to remove the excess marinade. On a piece of parchment paper place the corn flake crumbs and salt and mix. Roll each wing in the crumb mixture and place on a lined baking sheet. Bake in the oven for around 40 minutes or until crispy.
  3. In the meantime, prepare the crispy shallots and toppings. For the crispy shallots, place the oil in a pot and gently simmer the shallots over medium heat till golden (about 30 minutes).
  4. Scoop out with a slotted spoon and place the shallots on paper towel to drain. Filter and reserve the oil for marinades and dressings.*
  5. Remove the wings from the oven and let sit for 5 minutes. Place on a platter and garnish.