8 chicken wing midsections
	1/4 orange peel
	1 egg (beaten)
	4 tbsp flour

2 tbsp MAGGI Seasoning

	1/2 cup fresh orange juice
	1/4 cup chicken stock
	2 tbsp sugar
	1 tbsp soy sauce
	2 tsp rice wine
	2 tsp corn starch

1. Rinse chicken wings. Pat dry. Mix well with marinades. Let stand for 30 minutes. Set aside.
2. Dip in beaten egg. Dust on some flour. Repeat this step. Set aside.
3. Place chicken wings in a small pot of boiling hot oil. Adjust to medium heat. Deep-fry until chicken wings turn golden colour and done. Dish up. Drain.
4. Heat 1 tbsp oil in a flying pan. Add grated orange peel. Stir-fry over low heat. Add sauce ingredients. Stir and bring to boil. Add chicken wings. Mix well with sauce. Transfer to plate. Done.

Gently scrape off the white pith of orange peel before it is added into the cooking. This is to prevent the dish from turning bitter in taste.