INGREDIENTS:

• 3 lbs chicken wingettes or drumettes (or a mix)
• 3 carrots, shredded
• 2 celery stalks, shredded
• 1-inch piece ginger, thinly sliced
• 6 cloves garlic, crushed
• 1 tsp Chinese cooking wine
• 2 tbsp soy sauce
• ¼ cup fish sauce
• ¾ cup tapioca flour
• ¼ cup all-purpose flour
• vegetable or canola oil, for deep-frying

Sweet Chili Sauce:

• 2-4 tsps chili garlic sauce
• 1 tsp fish sauce
• ½ cup pineapple juice
• ¼ cup apricot jelly, apricot pieces strained out
• ¼ cup sugar

INSTRUCTIONS:

1. Place wings in a large mixing bowl with carrots, celery, ginger, garlic, cooking wine, and soy sauce. Stir to distribute all ingredients and coat the wings well. Let the wings marinade in the refrigerator for at least 12 hours. Discard the marinade and vegetables, give the wings a rinse, and pat dry.
2. Fill a wide thick-bottomed pan with about 2 inches of oil and heat the oil to 400°F. In a shallow dish, whisk together tapioca flour and all-purpose flour. Coat the wings with flour mixture, lightly shaking off excess flour. Fry in hot oil until golden brown, about 10 minutes. Drain on paper towels. Serve warm with dipping sauce.

Sweet Chili Sauce:

1. In a small saucepan, combine all of the ingredients and bring to a boil. Stir and cook until sauce is thickened. Let cool to room temperature before serving.