Asian Style Chicken Wings with a Spicy Garlic Ginger Sauce

I'm not a big fan of sweet bbq sauces on ribs or wings.  In fact I dislike sweet bbq sauces immensely (sounds nicer than hate).  But I don't mind garlic honey Asian sauces.  So when I saw these wings on Foodgawker today  I thought I would give them a try. 

Like the Ravenous Couple,  who adapted the recipe from another source, I also made some adjustments to suit our taste. The addition of lots of garlic being one of them.

 Both Moe and I loved the spicy garlic ginger sauce.  The wings were double fried and then tossed with the sauce immediately.  They weren't drenched in the sauce though, just coated so that the wings remained crispy with a hit of  heat and  sweet and garlicky.  Definitely a keeper.



Asian Style Chicken Wings with a Spicy Garlic Ginger Sauce  Adapted from Ravenous Couple
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30 to 40 wings
1 cup flour
salt
pepper
Canola Oil

Sauce

1 cup water
1/2 cup Rice Wine Vinegar
1 cup sliced ginger
2 to 3 minced garlic cloves
2 to 3  tablespoons honey
1/3 cup brown sugar
2 tablespoons Thai Sweet Chili Sauce
1 tablespoon Chile Garlic Sauce

Use a mandolin to slice the ginger.

Put all the ingredients for the sauce in a small pot and simmer until the sauce reduces and thickens to a syrup consistency.

Heat oil to 350°F. (about 2 inches deep).
Place season flour into a bag and toss in the chicken wings.   Shake to coat.

Fry the wings about 10 at a time for approximately 5 minutes.   Drain on paper towels.  

Fry the second and third batch.  Raise heat to 375°F and fry the wings again for 5 to 6 minutes or until the wings are golden brown.  Toss wings with Garlic Ginger sauce and serve immediately.