4poundschicken wing sections - drummettes and flats
vegetable or peanut oil for frying
1tablespoonAsian garlic chili sauce* (or more for more heat)
sliced green onions and sesame seeds for garnish, if desired
Toss the wings with the salt and spread them on a sheet pan with a wire rack over it. Place the pan with the wings in the refigerator uncovered for at least 2 hours, but prefereably overnight to allow the skin on the wings to dry out a little. This will result in crispier wings. (This step is not required, but does produce a better end product.)
To make the sauce, melt the butter in a saucepan over medium heat and add the garlic. Cook 1 minute then add the hoisin sauce, asian garlic chili sauce, and ginger. Mix well to combine. Bring to a simmer and cook for 3 to 5 minutes, stirring frequently. Remove from heat and set aside.
When ready to fry, use a deep fryer or add enough oil to a deep dutch oven and heat the oil to 350° F. Fry the wings in batches for 8 to 10 minutes or until the internal temperature reaches 160°F. Drain the wings on a wire rack over paper towels.
Add the wings and sauce in a large bowl and toss to coat. Garnish with sliced green onions and sesame seed, if desired. Serve immediately.
* You can usually find this in the Asian section of your grocery store near the sriracha and the gojuchang.
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