Shelly's Recipe

ASIAN CRISPY CHICKEN WINGS + SPICY SWEET CHILI SAUCE

Category: Wings

About 2 lbs chicken wings, cut at joints.
1 cup rice flour or all purpose flour.
About 1 cup grape seed/peanut/vegetable oil for frying
2 garlic cloves, crushed or finely minced
1 cup water
2 1/2 tsp sugar
1/2 tsp salt
1 tbsp fish sauce or soy sauce
1 tbsp vinegar
1 tbsp garlic chili sauce, tabasco sauce, or sriracha sauce. OR about 2 finely minced thai chilis. Use a little less of these if you want it more mild, or use more if you want it extra spicy!
Lots of fresh ground black pepper to taste
1 tbsp cornstarch or potato starch

Rinse chicken wings and pat dry. In bowl, add rice flour and fresh ground black pepper and add wings to coat with flour. Fry wings on both sides till cooked through and golden brown.

For the Sauce: In small bowl, combine cornstarch and about 1 tbsp water until mixture becomes watery, almost milky consistency. Combine well, and then set aside.

In saucepan, add about 1 tbsp oil and fry garlic until it becomes slightly golden. Add water 1 cup of water, sugar, salt, fish sauce, chili sauce, vinegar and black pepper. Combine well and allow to slowly come to a boil. Once mixture comes to a boil, turn off heat. Slowly add about 1 tbsp cornstarch to the warm sauce mixture until it becomes thick enough to allow sauce to cling to wings. If the first Tbsp was enough, then do not use the rest.

In separate bowl, add crispy chicken wings and toss with chili sauce. Top with some sliced green onion and/or cilantro.