Sticky Asian Chicken Wings

Rinse the chicken wings with cold water and drain them.

Meanwhile add the flour and salt into a large shallow dish and set aside.

Heat a large heavy pot with the vegetable or peanut oil—you want the oil to heat up to 375 F.

While you are waiting for the oil to come to temperature, add the chicken wings to the flour and salt mixture and toss to coat the chicken lightly in the flour. You will probably have to do this in two batches (same with the frying.)

When the oil is at the appropriate temperature (I always use a thermometer for deep frying) gently add the chicken wings to the oil.

While the chicken wings are frying (stir and flip them occasionally over about 12 minutes) begin preparing the sauce.

For the sauce, combine the vinegars, hoisin and the honey in a small bowl. Add the minced garlic and ginger. Add the brown sugar, soy sauce and sriracha and combine well. Whisk in the cornstarch.

Melt 2 tablespoons of butter in a saucepan over medium heat, and then whisk in the sauce mixture. Cook over medium heat for about 1 minute while the cornstarch thickens.

Remove the golden chicken wings from the frying oil at the 12 minute mark and transfer them to a large bowl.

Add half of the sauce (if you have split them into two batches for frying purposes) and toss the chicken to coat it.

Repeat with the rest of the chicken wings and sauce.

Serve hot with sesame seeds and finely cut green onions to garnish.