- 4 cups water
- 3 tablespoons sugar
- 3 tablespoons salt
- 2 pounds chicken wings, split at the joints, wing tips discarded
- 2 scallions, thinly sliced
- 1 long, red chile, such as Holland, seeded and finely chopped
- One 1-inch piece of fresh ginger, peeled and finely chopped
- 1 lemongrass stalk, tender inner white part only, finely chopped
- 1/2 cup vegetable oil, plus more for frying
- 1 cup tapioca flour mixed with 1 teaspoon baking soda, or 1 cup cornstarch
- 1 tablespoon chopped cilantro
- Lime wedges, for serving
In a medium saucepan, heat the water, sugar and salt, stirring, until dissolved. Let cool. In a large bowl, pour the brine over the chicken wings. Cover and refrigerate for 4 hours; drain and pat dry.
Meanwhile, in a large heatproof bowl, combine the scallions, chile, ginger and lemongrass. In a small saucepan, heat the 1/2 cup of oil until almost smoking. Pour the hot oil over the scallion mixture and let stand until cooled. Add the wings, toss to coat and refrigerate overnight.
In a large saucepan, heat 2 inches of oil to 350°. Drain the wings. In a medium bowl, toss the wings in the tapioca flour mixture until well coated. Fry the wings in batches until golden and cooked through, about 7 minutes per batch. Drain on paper towels, sprinkle with the cilantro and serve with lime wedges.