Instructions

• Make the sauce: heat 2tablespoonsvegetable oil in a medium saucepan over medium heat until shimmering.
• Add 1tablespoonchopped garlic and 1tablespoonminced fresh ginger; cook about 2 minutes, stirring frequently, until fragrant.
• Add 3/4cupsugar, 3/4cupsoy sauce, 3/4cupseasoned rice vinegar, and 1/4cupchili garlic sauce; cook about 2 minutes, stirring occasionally.
• While the sauce cooks, whisk 2tablespoonscornstarch with 3tablespoonswater in a small bowl until smooth to make a slurry.
• Pour the cornstarch slurry into the saucepan and stir constantly until the sauce thickens, about 1–2 minutes. Remove the saucepan from the heat and stir in 1 1/2teaspoonslemon juice. Set the sauce aside.
• Pat 2poundschicken wings dry with paper towels (wings should be cut into drumettes and wingettes with wing tips removed).
• Heat vegetable or canola oil for deep frying in a deep fryer or a large, heavy pot to 375°F. Use enough oil for the wings to float and fry evenly; take care when working with hot oil.
• Working in batches if needed, deep fry the wings 10 to 12 minutes, until they are cooked through and reach an internal temperature of 165°F. Remove the wings and transfer to a wire rack to drain and keep crisp.
• To coat the wings, place about 1/4 of the fried wings in a medium bowl, add a ladleful of the prepared sauce, and gently toss to coat.
• Repeat step 9 with the remaining wings and sauce until all wings are evenly coated. Serve immediately.