# Components:
→ Chicken
01 - 2.2 lbs chicken wings, separated at joint, tips removed
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1 tablespoon cornstarch
05 - 1 tablespoon all-purpose flour
→ Frying
06 - 2 cups vegetable oil, for deep frying
→ Chili-Garlic Sauce
07 - 3 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 2 tablespoons chili sauce (such as Sriracha)
10 - 2 tablespoons ketchup
11 - 1 tablespoon soy sauce
12 - 1 tablespoon honey
13 - 1 teaspoon rice vinegar
14 - 1/2 teaspoon chili flakes, optional
→ Soda Float Drizzle
15 - 1/3 cup plus 1 tablespoon well-chilled lemon-lime soda (such as Sprite or 7UP)
16 - 2 tablespoons sweetened condensed milk
17 - 1/2 teaspoon fresh lime juice
→ Garnish
18 - 2 tablespoons finely sliced green onions
19 - 1 teaspoon toasted sesame seeds
# Directions:
01 - Pat the chicken wings dry thoroughly using paper towels. Toss the wings with salt, black pepper, cornstarch, and flour in a large mixing bowl until evenly coated.
02 - Heat vegetable oil in a deep frying pot to 350°F. Fry the prepared wings in batches for 8 to 10 minutes until golden brown and fully cooked. Remove and drain on paper towels.
03 - Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in chili sauce, ketchup, soy sauce, honey, rice vinegar, and chili flakes. Simmer for 2 to 3 minutes until the sauce is glossy.
04 - Transfer the fried wings into the skillet with the sauce. Toss thoroughly to coat and cook for an additional 2 minutes, stirring occasionally.
05 - In a small mixing bowl, whisk together the lemon-lime soda, sweetened condensed milk, and fresh lime juice until frothy.
06 - Arrange the sauced wings on a serving platter. Drizzle generously with the soda float mixture immediately before serving.
07 - Sprinkle finely sliced green onions and toasted sesame seeds over the wings for a fresh and flavorful finish.
