Sweet Chili Glazed Chicken Wings
2 dozen fresh chicken wings
1 cup sweet chili sauce
2 tbsp. rice vinegar
1 tbsp. soy sauce
2 qt. canola oil
- Place the Copper Chef on medium-high heat. Fill halfway with canola oil. Heat to 365o F.
- Place the fry basket into the Copper Chef. Add the wings in 3 batches. Cook for about 6 minutes or until golden and crispy.
- In a bowl, make the sauce by mixing the rest of the ingredients. When the wings are done, toss them in the sauce until coated.
- Remove wings from sauce before serving.
Eric’s Tip: Instead of bleu cheese dressing for dipping, I prefer to take some creamy ranch and add the zest and juice of a lime for a little zing.