Sweet Asian Lollipop Wings
15 chicken wings, separated into flats and drumettes (30 pieces)
1 cup canola oil, plus more for frying
1 tbsp. coarse kosher salt
1 tbsp. freshly ground black pepper
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. smoked paprika
2 tbsp. finely chopped chives
2 tbsp. sesame seeds
½ cup Duke’s Mayonnaise
6 oz. sweet chili sauce
¼ cup freshly squeezed lemon juice (from about 1 lemon)
¼ cup brown sugar
½ tbsp. crushed red pepper
For the wings:
For the sweet chili wing sauce:
Lollipop the wings
For the drums, make a few small cuts around the skinny end with a sharp knife to loosen the meat from the bone. Holding the bone end firmly, gently scrape the meat downward away from your hand to form the lollipop. For the flats, cut between the two bones to separate them. Then cut around each end to loosen the meat from the bone. Locate the skinny bone and carefully remove it, holding the larger bone firmly to keep the meat attached. Scrape the meat downward away from your hand to form the lollipop.
Season and cook the wings:
In a large bowl, whisk together salt, pepper, garlic powder, onion powder, and smoked paprika. Add wings and toss until evenly coated. Stir in 1 cup canola oil, cover, and refrigerate overnight.
The next day, preheat oven to 350˚F and line a baking sheet with aluminum foil. Spread marinated chicken wings onto the pan and bake in preheated oven until tender, 30–40 minutes. Remove from the oven and set aside until you are ready to fry.
Meanwhile, make the sauce. Whisk together Duke’s mayonnaise, sweet chili sauce, lemon juice, brown sugar, and crushed red pepper in a saucepan. Bring to a simmer over medium heat until sugar is dissolved and sauce begins to thicken, about 5 minutes. Remove from heat and let cool slightly.
Heat 1 inch of oil in a large, deep skillet or heavy-duty pot over medium heat until it reaches 375˚F. Fry chicken wings until crispy and golden brown, about 4–5 minutes (work in batches to avoid overcrowding the pan). Transfer cooked wings to a large bowl and continue frying until all are cooked through.
Pour sweet chili sauce generously over the wings and toss until coated. Sprinkle with sesame seeds and chives and serve.