Sweet Chili Chicken Wings

Ingredients

• For the sauce
• 1/2 cup sweet chili sauce, such as Mae Ploy
• 2 tablespoons tahini
• 1 teaspoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon chopped garlic
• 1 teaspoon chopped fresh ginger
•  
• 2 pounds chicken wings, preferably free-range
• 1/4 cup cornstartch
• 1 teaspoon baking powder
• Peanut oil, for frying
• 1 tablespoon finely chopped fresh cilantro
• 1 scallion, thinly sliced

Directions

1. Add the chile sauce, tahini, vinegar, soy, garlic, and ginger to a blender jar, then blend until the sauce is smooth, about 10 seconds. Put the chile sauce aside until you need it, or chill it for up to 1 week.
2. Blot the chicken wings well with paper towels. Stir the cornstarch and baking powder together in a shallow dish. Coat the wings in batches with the cornstarch mixture, giving each piece a good shake so any extra falls away.
3. Heat the oven to 200 degrees. Pour peanut oil into a 12-inch cast iron skillet to a depth of 1-inch. Warm the oil over medium-high heat until it reaches 375 degrees. Add half of the wings to the hot oil and fry until the first side is golden brown, then turn them and cook until the second side is browned too, 5-7 minutes per side. Transfer the wings to a paper towel lined plate, then move them to the oven so they stay warm. Fry the second batch the same way.
4. Put all the wings into a large bowl. Add the chile sauce and toss until every piece is well coated. Transfer the wings to a plate, scatter the cilantro and scallion over the top, and serve immediately.