Fried chicken wings with bell pepper and soy sauce

We cut the wings into three phalanges at the joints, throw the last one out.
We put a saucepan of water on the stove, add salt and when the water boils, we lower the wings there for three minutes so that the skin on the wings turns white and stretched, and the meat is slightly cooked, we wash it with cold water.
We put the wings in a large bowl, for primary pickling, pour three tablespoons of oyster, a tablespoon of rice vinegar, a couple of pinches of powdered sugar, a tablespoon of grain mustard and a few crushed garlic cloves.
Leave for two hours.
At this time, we crush the dried chili, cut the sweet pepper into thin strips (we take different colors for brightness), chop the fresh chili, cut the onion into thin strips.
In a deep frying pan, heat three tablespoons of sunflower oil, pour crushed chili into the hot oil, warm it up until a sharp smell appears.
We spread the wings. Fry, stirring for seven minutes, then add the marinade, do not forget to stir.
Next, the marinade will begin to thicken and caramelize, we need to evenly distribute it over all the wings, so we mix intensively.
Take out the wings, start cooking the secondary marinade. We pass the onion, add sweet pepper to it.
Fry the pepper, add the pickled chili, one glass of water, you can add the broth in which the wings were cooked, if you need a little salt to taste, given that the oyster sauce is quite salty. Boil the marinade for a third and add one tablespoon of rice vinegar.
Turn off the stove, put the wings in the pan, mix and leave under the lid to marinate for at least an hour on a cooling stove.
We serve slightly warm wings with unleavened rice. The food is ready!!