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1
Season the wings with a pinch of sea salt and a crank of fresh ground pepper.
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2
In a large bowl whisk together the fish sauce, maple syrup, orange juice, and half of the garlic cloves.
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3
Add the wings and toss to coat.
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4
Transfer the wings and marinade to a plastic bag and refrigerate for 3 hours or overnight (Id go overnight or as long as you can).
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5
Drain the wings over a medium bowl to reserve the marinade.
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6
Heat the butter over medium heat until melted and add the remaining garlic; cook until the garlic is golden brown, being careful not to allow it to burn.
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7
Turn the heat to medium-high and add the reserved marinade, orange zest and juice, and chili paste.
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8
Continue to cook the dressing until it reduces to a syrupy consistency, about 10 minutes, and then remove it from the heat.
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9
Place the warm sauce in a large bowl.
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10
Heat the oil to 350F.
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11
Working in batches, fry the wings until crispy, about 5 minutes per batch.
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12
Drain on a cooling rack set over paper towels, allowing the oil to drip off.
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13
When all of the wings have been fried, toss them in the dressing (you may need to work in batches).
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14
Garnish with cilantro and serve immediately.
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15
*After the frying step you may also hold the wings in a warm oventhis helps if you are doing large batches.
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16
Just be aware of drying out the wings or losing crispness if held for a long period of time.
