2poundschicken wingscut into drumettes and wingettes with wing tips removed
vegetable or canola oilfor deep frying
Instructions
Place the vegetable oil in a medium saucepan over medium heat. When the oil is hot, add the garlic and ginger and cook for about 2 minutes, stirring frequently. Then add the sugar, soy sauce, seasoned rice vinegar, and chili garlic sauce and cook for about 2 minutes, stirring occasionally.
While the sauce is cooking, make a cornstarch slurry by combining the cornstarch and water in a small bowl. Mix well.
Add the cornstarch slurry to the sauce and stir. When the sauce thickens, remove the pot from the stove. Add the lemon juice and stir.
Pat the chicken 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, until they reach an internal temperature of 165°F. Remove the wings from the fryer and transfer to a wire rack.
Place 1/4 of the wings in a medium bowl, add a ladle of sauce, and gently toss. Repeat until all the wings are coated in sauce. Serve.