These sticky, crispy chicken wings have a nice kick, thanks to a simple chile-garlic glaze.
1/2 cup butter
8 cloves garlic, minced
3/4 cup tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons chile-garlic sauce
1 tablespoon apple cider vinegar
2 tablespoons brown sugar
2 pounds 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
Heat a saucepan over medium heat. Melt the butter and stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
Add the tomato sauce, Worcestershire sauce, chile-garlic sauce, apple cider vinegar and brown sugar. Reduce heat to low and simmer 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 wings in the garlic sauce and serve warm.