18 chicken wings, about 3 pounds, wing tips removed, each wing cut in half
3 tablespoons unsalted butter
1⁄2 cup apricot preserves OR jam
1⁄4 cup sambal
2 tablespoons Sriracha hot sauce
2 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoon rice-wine vinegar
3 cups cornstarch
Fresh ground black pepper
1 quart vegetable oil
2 tablespoons chopped cilantro
Instructions
Make a brine for the chicken by combining the lemon juice, 1⁄2 cup salt, sugar and 2 quarts water in a container large enough to hold the wings. Stir until the salt and sugar dissolve.
Add the wings and refrigerate overnight. Rinse well and pat dry.
In a small saucepan over low heat, combine the butter, sambal, Sriracha, soy sauce, ginger and vinegar. Simmer for a few minutes, stirring occasionally then transfer to a blender and purée until smooth.
Pour 2 inches of oil in a 10-by-4-inch pot and place over high heat.
While the oil heats up, place the cornstarch in a 1-gallon resealable plastic bag and season with kosher salt and ground black pepper.
Toss the wings, 6-8 piece at a time in the cornstarch and toss well to coat. When the oil reaches 375 degrees, remove the chicken from the cornstarch, shaking off any excess cornstarch and fry the chicken wings.
Cook for about 15 minutes, or until nicely browned. Transfer wings to a bowl. Toss with the Apricot sauce, garnish with cilantro and serve.
