Crispy Asian Chicken Wings

1. Rinse chicken wings and pat dry. In bowl, add rice flour and fresh ground black pepper and add wings to coat with flour.

2. Fry wings on both sides till cooked through and golden brown.

3. For the Sauce: In small bowl, combine cornstarch and about 1 Tablespoon of water until mixture becomes watery, almost milky consistency. Combine well, then set aside.

4 In saucepan, add about 1 Tablespoon oil and fry garlic until it becomes slightly golden. Add 1 cup of water, sugar, salt, fish sauce, chili sauce, vinegar and black pepper. Combine well and allow to slowly come to boil. Once mixture comes to a boil, turn off heat.

5. Slowly add about 1 Tablespoon of cornstarch mixture to the warm sauce mixture until it becomes thick enough to allow the sauce to cling to the wings. If the first Tablespoon was enough, then do not use the rest.

6. In separate bowl, add crispy chicken wings and toss with chili sauce.

7. Top with some sliced green onion and/or cilantro.

8. Serve with cold BEER. For the kids, juice and water and a little beer.