Ingredients

• 2 cups sweet chili sauce
• 1 cup rice vinegar
• 2 tablespoons Asian fish sauce
• 1 tablespoon peeled and grated fresh ginger
• 1 tablespoon garlic powder
• 2 cloves garlic, finely chopped
• Coarse black pepper, for seasoning
• 1 gallon shortening oil, for frying
• 18 to 24 chicken wings, cleaned and dried

Instructions

1. Special equipment: a deep fryer with lid or a Dutch oven
2. Mix the sweet chili sauce, rice vinegar, fish sauce, ginger, garlic powder, garlic and pepper in a mixing bowl with a whisk until the ingredients are incorporated; set aside.
3. Fill a fryer or large Dutch oven with oil according to the manufacturer's instructions; heat the oil to 350 degrees F. Working in 2 batches, carefully drop the chicken wings into the fryer, and cover it with a lid. Fry the wings until they are golden brown, 12 to 15 minutes. Transfer the chicken to a clean bowl. Drizzle the Thai sweet-and-sour sauce over the wings.