Spicy-Sweet Glazed Chicken Wings

• 3 quarts vegetable oil for deep-frying
• 2 1/2 pounds chicken wings (about 12)
• 2 teaspoons minced garlic
• 2/3 cup apricot preserves
• 1/3 cup soy sauce
• 1/3 cup ketchup
• 1 teaspoon Tabasco sauce, or to taste

1. In a 6-quart kettle heat oil over moderate heat until a deep-fat thermometer registers 375F.
2. While oil is heating, cut off wing tips, reserving them for another use (such as chicken stock), and halve chicken wings at joint.
3. In a saucepan simmer remaining ingredients, stirring, until glaze is slightly thickened, about 3 minutes, and keep warm over very low heat.
4. Preheat oven to 200F.
5. Pat chicken wings dry.
6. Working in batches of 8, fry chicken wings in oil until crisp and golden, about 7 minutes.
7. Return oil to 375F.
8. between batches.
9. With a slotted spoon transfer wings as fried to a rack set in a shallow baking pan and keep warm in oven.
10. In a large bowl toss chicken wings with glaze to coat.

vegetable oil, chicken, garlic, apricot preserves, soy sauce, ketchup, tabasco sauce

Taken from www.epicurious.com/recipes/food/views/spicy-sweet-glazed-chicken-wings-14918 (may not work)