Active Time: 45 minutes
Total Time: 45 minutes
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced
- 1 cup tomato sauce
- 3 tablespoons chile-garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 2 pounds chicken wings and drumettes
- kosher salt to taste
- fresh cracked pepper to taste
- 1 cup all-purpose flour for dredging
- high temp frying fat, such as beef tallow, chicken schmaltz or vegetable oil
- finely chopped scallions for garnish
- sesame seeds for garnish
Heat a pan over medium heat. Add the olive oil and stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
Stir in the tomato sauce, chile-garlic sauce, soy sauce, rice vinegar and brown sugar. Reduce heat to low and simmer the sauce for about 5 minutes or until thickened. Set aside.
Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess, and set aside.
In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
Toss the chicken wings in the chile-garlic sauce, garnish with scallions and sprinkle with sesame seeds before serving hot.