Fried Chicken Wings & Sweet & Spicy Chili Sauce

Chicken Wings with Sweet Chilli Sauce. Crispy and mouth watering deep fried chicken wings. Served with sweet chilli sauce and sour cream.Kids will love these sweet and sticky wings which are quick to prepare and cheap too!

Ingredients:

•  3/4 cups corn starch
• 1 teaspoon baking powder
• 2 pounds chicken wings (about 12 whole wings)
• 2 quarts peanut oil or vegetable oil
• 1/2 cup cold water
• 1/2 cup vodka
•  Sweet and Spicy Chili Sauce (below)

Sweet & Spicy Chili Sauce:

• 1/4 cup  chili paste
• 2 tbs soy sauce
• 1 tbs rice wine vinegar
• 3 tbs dark brown sugar
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon grated fresh ginger
• 1 tablespoon toasted sesame oil

Combine chili paste, soy sauce, vinegar, sugar, garlic, ginger, and sesame oil in a large bowl and whisk to combine. Add up to 2 tablespoons water until sauce is just barely thin enough to drop off a spoon with inverted.

Method:

•  Combine 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder in a large bowl and whisk until homogenous. Add chicken wings and toss until every surface is coated. Transfer wings to a wire rack .
• Transfer to refrigerator and let rest, uncovered, for at least 30 minutes and up to overnight. When ready to fry, preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.
• Combine remaining 1/2 cup cornstarch, 1/2 teaspoon baking powder, flour, and 2 teaspoons kosher salt in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
•  Add half of the wings to the batter. Working one at a time, lift one wing and allow excess batter to drip off, using your finger to get rid of any large pockets or slicks of batter.
• Carefully lower wing into hot oil. Repeat with remaining wings in first batch. Fry, using a metal spider or slotted spatula to rotate and agitate wings as they cook until evenly golden brown and crisp all over, about 8 minutes.
• Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining wings.
•  Serve plain, or toss with Sweet Soy Sauce For Korean Fried Chicken or Sweet  and Spicy Chili Sauce For  Fried Chicken (or serve sauce on side).