Makes about 2 1/2 dozen
1/4 cup rice wine vinegar
1/4 cup soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon hot red pepper flakes
1 tablespoon sugar
2 medium garlic cloves, minced
1 quart vegetable or canola oil
4 pounds chicken wings, split and patted dry
1/4 cup chopped fresh cilantro
A generous sprinkling of sesame seeds
Mix vinegar, soy, ginger, pepper flakes, sugar and garlic in a large bowl; set aside.
Meanwhile, set a large wire rack over newspaper for easy frying and cleanup. Pour oil into a large Dutch oven or soup kettle and heat to 300 degrees. Working in 2 batches, slow-fry wings to par cook, 3 to 4 minutes, transferring each batch of cooked wings to rack.
Increase oil temperature to 350 degrees. Working in 3 batches, fry wings until golden brown, 4 to 5 minutes per batch, immediately adding each batch of hot wings to soy mixture; toss to coat.
Add cilantro to cooked wings; toss again. Turn wings onto a serving platter; sprinkle generously with sesame seeds and serve.