Asian Zing Sauce
2 tablespoons vegetable oil
1 tablespoon chopped garlic
1 tablespoon minced fresh ginger
¾ cup white granulated sugar
¾ cup soy sauce
¾ cup seasoned rice wine
¼ cup chili garlic sauce
1 ½ teaspoons lemon juice
2 tablespoons cornstarch
3 tablespoons water
Chicken Wings
vegetable or canola oil for deep frying
2 pounds chicken wings
Asian Zing Sauce
Prepare the sauce by placing the vegetable oil in a medium-sized saucepan over medium heat. Add chopped garlic and minced fresh ginger when the oil has heated through. Cook for about 2 minutes, stirring frequently.
Add sugar, soy sauce, seasoned rice wine, and chili garlic sauce. Stir well. Cook for about two minutes. Stir occasionally.
While the sauce is cooking, make a cornstarch slurry by combining cornstarch and water in a small bowl. Stir well.
Add the cornstarch slurry to the sauce and stir it in. It will thicken the sauce. When thickened, remove the pot from the stove, add the lemon juice, and stir.
Chicken Wings
If necessary, cut the wings into drumettes and wingettes. Be sure to cut off the wing tip (you can save this for making chicken stock). Pat the wings dry with a paper towel.
In a deep fryer, heat the oil to 375°F. Deep fry the chicken wings for 10 to 12 minutes, depending on their size, until they reach an internal temperature of 165°F.
Remove the wings from the fryer and transfer them to a wire rack to drain.
Place ¼ of the wings in a medium-sized bowl.
Add a ladle of sauce and gently toss the wings in the sauce.
Repeat with remaining wings and sauce.