Spicy Asian Chicken Wings (vietworldkitchen)

2 lbs chicken wings
3 T water
1/4 c lightly packed light brown sugar
1/2 t white pepper
2/3 c regular rice flour or cornstarch
1 T garlic
1/4 c fish sauce
1 T sugar
Canola oil for deep-frying
1 T chili garlic sauce
1 T chopped scallion, green part only

In a small bowl combine garlic and water. Let sit for 5 min. Position a mesh strainer over a bowl, and pour the garlic water through to strain. Press on the solids to extract as much garlic water as possible. Add the fish sauce, light brown sugar, sugar and pepper. Stir to dissolve. Transfer to a zip top bag, add the chicken wings and refrigerate for 2 hours, or overnight. Remove the chicken wings from the refrigerator at least 20 min before frying to remove some of the chill. Drain the chicken wings from the marinade and blot dry with paper towel. Reserve the marinade! Have the rice flour ready in a small bowl. Pour the oil to a depth of 1 1/2” into a saucepan, wok or deep skillet. Heat to about 360° F. Meanwhile, lightly dredge each wing in rice flour, patting off the excess. Put the reserved marinade and chili garlic sauce in a large skillet and set it on the stove. Serves 4 as a snack.


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