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I was looking for a way to make wings ahead of time so they could be served cold. Steaming and chilling works much better than frying.
In a plastic bag, combine vegetable oil, ginger, hot sauce and half of the soy sauce. Coat wings in the marinade and marinate at room temeprature for at least an hour. Drain and steam the wings on a greased rack for 15 minutes. In another plastic bag, mix the rest of the soy sauce with the crushed red pepper. Remove the wings from the steam rack and add to the new mixture. Refrigerate until ready to serve.
For the first marinade, use fish sauce instead of soy sauce. It gives a great flavor without the color. If you are substituting with fish sauce, try to use dark soy sauce for the second marinade to give the wings a final dark color.
This recipe was provided by Mabel Menard from Chicago.