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1
Make the sauce in a small saucepan.
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2
Put the first 9 ingredients in the pan then briefly bring it to a boil to dissolve the sugar.
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3
Turn off heat and set aside.
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4
Pat chicken dry.
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5
Dip chicken in your choice of flour or potato starch, coating thoroughly.
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6
Shake off excess and set aside while you heat up the oil.
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7
In a wok or Dutch oven, heat the coconut oil until it reaches 350 F. One-by-one, gently lower 5 or 6 wings into the hot oil.
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8
Do not crowd the pan.
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9
And dont drop them from a distance as the splashing oil will cause burns.
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10
Lower chicken using tongs, a slotted spoon, a Chinese spider ladle or a very steady hand.
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11
The oil will bubble up around the chicken.
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12
Move the chicken periodically as it fries.
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13
When one side has browned carefully turn each piece over and continue cooking until both sides are brown and crispy.
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14
This should take about 15 minutes for each batch.
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15
Scoop the cooked wings out of the oil using tongs, a perforated wok ladle or a Chinese spider ladle and transfer to the saucepan.
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16
Let the wings soak in the sauce while you work on the next batch.
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17
Using a perforated wok ladle or Chinese spider, scoop out any brown bits and put them on a plate to cool before discarding.
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18
Check that your oil temperature is back to 350 F and add your next batch of wings.
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19
Remove the first batch of wings from the sauce and drain on plates lined with paper towels.
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20
Continue working in batches until all the chicken is fried and then soaked in the sauce for a few minutes before it is drained.
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21
Serve hot or at room temperature.
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22
Garnish with additional green onion slices or green onion curls if you desire.
