Thai Sticky Chicken Wings

• 2 5/8 pounds chicken wings
• 3 tablespoons cornflour
• 1 fish sauce x Tablespoon
• 3 light soy sauce x Tablespoon
• 2 coconut x Tablespoon Thai, or Palm Sugar, otherwise brown is fine
• 1/2 lemon
• 1 teaspoon ginger grated
• 12 2/3 cups vegetable oil
• 2 red chilli Birdseye or long, finely chopped
• 1 tablespoon shallots finely chopped, or Chives

1. What You'll need;nnA large Wokn Deep Fryer (otherwise use the wok)nongsnarge Serving Plate
2. If using the deep fryer, set to 190u0b0C. If using the wok for deep frying, hold off until after you have made the sauce below.
3. Place the wok on a high heat and add the fish sauce, soy sauce, sugar and ginger then cook for a couple of minutes or until the sugar dissolves, then take off the heat. Squeeze in the lemon juice and mix well to loosen the sauce. (if using the wok for frying transfer the sauce to a bowl then clean and thoroughly dry the wok before adding the oil).
4. Dust the chicken wings in the cornflour and deep fry (190u0b0C) in 3-4 batches until a dark golden brown. Set aside to cool slightly.nnThrow in the chicken wings and toss well to coat with the sticky sauce.
5. Place the wings on a serving plate and coat with the chilli and shallots or chives.nnNOTE: To ramp this dish up a few notches simply add a tablespoon of Sriracha Hot Sauce with the soy sauce when making the sticky sauce. nn Tim Elwin 2016

chicken, cornflour, fish sauce, soy sauce, coconut, lemon, ginger grated, vegetable oil, red chilli, shallots

Taken from www.yummly.com/recipe/Thai-Sticky-Chicken-Wings-1599864 (may not work)