Serves 4 as an entrée and 6 to 12 as an appetizer
12 chicken wings
2 cups buttermilk
½ cup chopped cilantro sprigs
6 cloves garlic, minced
1 tablespoon crushed red chile flakes
1 tablespoon salt
1¼ cups unbleached white flour
2 cups flavorless cooking oil
2 cups apricot jam
1 cup white distilled vinegar
1 cup water
2 tablespoons minced ginger
2 teaspoons Asian chile sauce
Lollipop the chicken wings. In a bowl, combine the buttermilk, cilantro, garlic, chile flakes, salt, and flour. Stir well. Pour the batter into a 9 x 9-inch baking pan. Add the chicken wings, meaty side down, so the meaty ends are completely coated with the batter. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.
To make the mop, in a saucepan, combine all the mop ingredi-ents. Bring to a low boil, then cool to room temperature. This can be done 24 hours before cooking, place everything in the refrigerator.
To cook, warm the mop in a saucepan. Place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil. Heat the oil until bubbles form around the end of a wooden spoon dipped into the oil (350 to 375°F). Place 12 lollipops meaty side down into the oil. Deep-fry until the batter becomes deep golden and the meat is cooked along the bone (cut into one with a paring knife). Total cooking time is about 8 minutes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Serve with the Apricot Mop or your favorite dipping sauce.