Sweet-and-Sour Wings

1. 1

   In a pot, combine the cider vinegar, brown sugar and chili-garlic sauce and whisk together.

2. 2

   Bring the sauce to a simmer and reduce the heat to medium-low.

3. 3

   Simmer the sauce, uncovered, until it is reduced to a syrup (about 1 1/2 cups finished volume).

4. 4

   Season with 1 tablespoon salt and 1 teaspoon pepper, or to taste.

5. 5

   Cool the sauce before using.

6. 6

   In a large pot, heat the oil to 250 degrees F. Pat the chicken wings dry with paper towels and then gently lower them into the oil.

7. 7

   Cook the wings until they float, 10 to 12 minutes.

8. 8

   Remove the wings from the oil, drain and cool.

9. 9

   (Do not discard the oil.)

10. 10

    Refrigerate the wings until serving.

11. 11

    To serve, reheat the oil to 350 degrees F. Fry the pre-blanched wings until crispy and browned, 3 to 5 minutes.

12. 12

    Remove the wings from the oil and allow them to drain.

13. 13

    Transfer the wings to a large bowl and season with salt and pepper.

14. 14

    Pour the sauce over the wings and toss to coat.

* Per serving · 4 servings · Values may vary.