Marinade the chicken wings with marinade ingredients for at least 1 hour or overnight if you have the time
Prepare the sauce:
Combine all ingredients for Jing Du sauce in a bowl and set aside
First frying:
Preheat about 2-inch of cooking oil in a deep pot over medium heat. If you have deep fry thermometer, it should read about 300 F
Coat the chicken wings in the cornstarch evenly
Fry over medium heat for about 8-10 minutes until pale brown. Don't overcrowd the fryer and fry in batches
Remove the fried wings to an absorbent paper towel or set up a rack over a baking sheet to place the chicken to let excess oil drip. Let them cool down while you cook the sauce
Cook the sauce:
Pour the Jing Du sauce into a wok/skillet
Bring to a boil and then lower to let it simmer until sugar dissolves
The sauce thickens slightly
Second frying:
Bring the oil back to heat, a higher temperature this round, 375 F. Fry the chicken wings for the second time, about 5 minutes. The chicken wings will be golden brown and crispy this round
Remove to place on a cooling rack. Keep them warm in the oven until you are ready to toss them in a sauce
Toss the fried wings in the sauce:
Toss the fried wings in Jing Du sauce to make sure they are coated. Garnish with chopped green onion and serve immediately