Sweet chili wings

step 1
Depending on your chosen vessel for frying you may use anywhere between 5c of oil to possibly a pint. The frying should be neutral n flavor. I used a Canola, you can use a peanut or vegetable or safflower.
In a sauce pot in medium heat place the chicken stock, the garlic is simply crushed just enough to release its oils, then place the pepper flake. Let simmer to have the flavors develop.

step 2
The chicken. Pat chicken dry ,then separate wing into thirds, feel for the joints with your fingers and slice there, let the wing joints guide you to a clean cut. Discard or use wing tips for chicken stock.
Place cut chicken in a bowl ( this just makes clean up easier, that way all your seasonings do not end up on the floor or all over your cutting board or even all over you.

step 3
Check the temp on your frying oil, it should reach up to around 350f. Or what I usually do is sprinkle a little flour (My Mom used to do this to check if the oil is ready) in the fryer if it dissolves instantly it's ready. Now let's season the chicken well and just coat the chicken with flour, I just use all-purpose. Just give the wings a "dusting" of flour. Some people depending what school one comes from about frying chicken this method is the most "clean" and pure. Instead of dredging the chicken in flour, then egg wash then back into flour the method I use is simple and it highlights the chicken NOT the coating. The thin coating of my method allows not only for a light crisp skin but you can taste the chicken as oppose to just tasting thick breaded chicken. I do this for my fried chicken in general. Use a long pair of tongs when frying, it's safer. With your long tongs gently place chicken wings into the fryer. The key to good crisp fried chicken is that you need to give the chicken room to fry, meaning to not "crowd" the fryer with chicken it lowers the temp dramatically will cook slower and it will "steam" instead of fry.

step 4
Fry for about 5-8 minutes (depends on how big the wings are) cheat and cut into a drumette since these tend to be larger and thicker than the "double" bone or "flat" part of the wing. Place on your foiled covered sheet pan and lace in oven to keep warm.

step 5
When your bunch of wings are half being cooked place the honey into the saucepot of sauce and with a whip (whisk) whip the sauce and blend the honey into the sauce, continue to simmer, the sauce will turn into a dark golden color, taste the sauce and check for seasoning.

step 6
When all wings have been cooked, you can dress the wings in one of two ways. First in a large bowl place wings, then take the sauce and drizzle on the chicken making sure the coat evenly by tossing wings by hand or with a spoon. The other method is simply to place wings on your presentation platter and serve sauce on the side either way these wings won't last too long. The light crispiness and well seasoned wings accompanied with the sweet chili sauce brings upon deep flavors from southeast Asia and Buffalo New York. it's a global affair. So go on and cheer for your team because with this familiar but different appetizer you are sure to be the winner. Until next time, one plate at a time.