INGREDIENTS

For the Sauce:

1 tablespoon sesame oil

6 garlic gloves 

2 tablespoons minced fresh ginger 

1 serrano pepper, seeded and finely choped 

3 tablespoons fish sauce 

3 tablespoons seasoned rice vinegar 

7 tablespoons sugar 

2 teaspoons chili garlic sauce 

2 teaspoons sriracha sauce

2 teaspoons cornstarch

For the wings:

2 1/2 pounds chicken wings, tips removed, splin at the joint

3 tablespoons all-purposed flour 

1 1/2 cups canola oil 

DIRECTIONS

1. For the sauce: Heat the oil in an 2 qt. saucepan over medium. Add the garlic, ginger and Serrano peppercook, stirring often, until starting to soften, about 2-3 minutes. Add the sugar, fish sauce, vinegar, chili garlic sauce, and 1/2 cup water. Bring to a gentle boil and cook until starting to thicken slightly, 6 minutes. Whisk in the cornstarch that has been dissolved in 1 tablespoon cold water. Return mixture to a boil and cook until thickened, 1 minute. Keep warm. 
2. Preheat the oven to 200°F.
3. Toss the chicken wings in a large bowl with the flour to coat.
4. Heat the oil in an wok over medium, until the oil is hot enough to brown a 1-inch bread cube in 40-45 seconds. Add half the chicken wings and cook, stirring and turning occasionally, until the wings are golden brown and cooked through, about 7 minutes. Transfer to a plate lined with paper towels to drain. Place on a baking sheet and keep warm in the preheated oven. Repeat with the remaining wings.
5. Transfer the wings to a large bowl, add the sauce and toss well to coat.