INGREDIENTS:
2 pounds chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped cilantro
3 tablespoons soy sauce
2 1/2 tablesp00ns minced garlic
2 tablespoons minced ginger
1 teaspoon dried crushed red pepper flakes
1 cup rice flour
Oil for deep frying (such as peanut oil, canola, grapeseed or vegetable)
1 cup rice vinegar
3/4 cup granulated sugar
1/2 cup water
1 tablespoon chili-garlic sauce
1/4 cup thinly sliced green onions
METHOD:
Cut each chicken wing in half at the joint and remove/discard wingtips. Place the chicken in a large resealable plastic bag.
Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger, and 1/2 teaspoon of the red pepper flakes in a bowl until well combined. Pour the marinade into the plastic bag and turn to coat the chicken evenly. Cover and refrigerate for at least 2 hours or as long as overnight. Toss the contents of the bag from time to time to ensure even distribution of the marinade.
Remove the chicken wings from the refrigerator at least 20 minutes before frying to allow them to come to room temperature. Drain the chicken wings from the marinade and dry them thoroughly using paper towels. Place the rice flour in a shallow plate and set aside.
Pour the oil into a large, heavy-bottomed pot to a depth of 2” and heat until a candy thermometer registers 350° F. Preheat the oven to 200° F.
Meanwhile, while the oil is coming up to temperature, make the glaze. Combine the rice vinegar, sugar, water, chili-garlic sauce along with the remaining 1/2 teaspoons red pepper flakes and 1/2 tablespoon of minced garlic in a medium saucepan. Bring the mixture to a boil; reduce the heat and simmer until reduced to a thick, syrupy glaze, about 20 minutes.
When the oil has reached 350°, toss the chicken wings in the rice flour, patting off any excess. Working in 2 batches, fry the wings, stirring occasionally to prevent them from sticking to one another, until each is golden brown, about 10-12 minutes total. Transfer when done to a wire rack set over a sheet tray and keep warm in the oven until all of the wings are fried. Repeat with remaining chicken wings.
Once all of the wings are fried, combine them with the glaze in a large bowl and toss to cover and coat them evenly. Transfer the glazed wings to a serving platter and garnish with the sliced green onions. Serve immediately.
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