- 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 pound chicken wings, split
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- 1 cup all-purpose flour, for dredging
- Vegetable oil (or other high flashpoint oil), for frying
- Sliced green onions, for garnish
Heat a saucepan 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 3 to 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 flour, 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 green onions and serve right away.