Twice-Fried Crispy Chicken Wings With Sweet, Spicy & Sticky Sauce

• 1 cup cornstarch
• 1/2 cup flour
• 1 cup cold water, plus more if necessary
• 2 pounds chicken wings, joint ends trimmed
• Oil for deep frying
• Chives, chopped, for garnish
• 1 cup bottled sweet Thai chili sauce
• 1/2 cup dark soy sauce (or regular soy sauce)
• 1/3 cup sambal oelek (ground chili paste) or sriracha
• 3 tablespoons Chinkiang vinegar
• 1 tablespoon sesame oil
• 9 cloves garlic, minced

1. Fill a large pot halfway with oil and preheat to 300F.
2. Set a rack over a baking sheet.
3. In a large bowl whisk together the cornstarch, flour and water until mixture is the texture of crepe batter, adding more water by the tablespoonful if necessary.
4. In batches, dip the wings into the batter, then let the excess drip off before adding to oil.
5. Fry until very pale and golden, 8 minutes.
6. Transfer the fried wings to rack to cool and repeat with the remaining wings.
7. Raise the oil temperature to 350F.
8. Fry the wings a second time until golden brown, an additional 4-5 minutes.
9. Move back to rack to drain and cool slightly.

cornstarch, flour, cold water, chicken, chives, bottled sweet thai chili sauce, soy sauce, sambal oelek, chinkiang vinegar, sesame oil, garlic

Taken from www.foodrepublic.com/recipes/twice-fried-crispy-chicken-wings-with-sweet-spicy-sticky-sauce/ (may not work)