As long as I can remember, our family has always been trying out different fried chicken wing recipes. My father loves them simply fried or baked with a bit of garlic salt tossed for flavor. My mother has fried and baked chicken wings with and without coatings and sauces. My brother loves to double-fry his chicken wings. Sometimes he coats them before he fries. Sometimes he will coat them with sauce. I like trying out new ways to cook chicken wings, too. Whether you fry them or bake them, my only requirement for chicken wings is that they be crispy. With this version of crispy chicken wings, I do both — bake and fry. And then I toss it in a sauce. I not only get the crispiness that I want, but I also get a juicy, tasty chicken wing.
3 lbs. chicken wings, separated at joint
4 cups vegetable oil
salt and ground black pepper to taste
2 tablespoons Palm Sugar Vinegar
2 teaspoons fish sauce
2 tablespoons soy sauce
2 serrano chiles, chopped (optional)
3 tablespoons brown sugar
1 bunch green onions, chopped (optional)
Place a dutch oven pan over medium high heat and add 4 cups of vegetable oil. Heat oil to 350 F. Preheat oven to 350 F. Spread the chicken wings out on a baking tray and season with salt and pepper. Bake for 15 to 20 minutes. Remove from the oven and let cool slightly. While the wings are baking, prepare wing sauce. Mix the vinegars, fish sauce, soy sauce, serrano peppers, scallions and brown sugar in a large bowl until fully combined. After the wings have been baked and when the oil has reached 350 F, add wings to oil and deep fry until golden and crispy, working in batches. Remove them and place onto paper towels to drain excess oil. Place wings in a bowl and pour prepared sauce over the top, then mix to evenly to coat all of the wings. Repeat with remaining wings and sauce. Serve wings hot.