Bring the flavours of Southeast Asia home with this snack that's perfect on any night. Rory O’Brien, sous chef at The Union in Vancouver, uses Indonesian sweet soy sauce to make the wings sticky and sweet, and perfectly suited to go with the kick of the garlic and ginger.
In a deep heavy-bottomed Dutch oven or deep fryer, heat oil to 350 degrees F.
Toss wings in rice flour or cornstarch until lightly coated.
Deep fry until fully cooked (internal temperature of wings reaches 165 degrees F) and crispy. Remove from oil and let excess oil drip off, or pat dry with paper towel. Transfer wings to mixing bowl and toss in the sauce.
Transfer to serving plates and garnish with scallions (optional). Enjoy!
Combine all ingredients in saucepan over high heat and bring to a boil.
Reduce heat, and simmer for 5 minutes. Reserve.
- 4 to 6 servings