Mongolian Kickin' Wings with Creamy Wasabi Dipping Sauce

Ingredients

• 0.3 cup apple cider vinegar 
• 4 servings canola oil for frying
• 2 pounds chicken wing drumettes 
• 0.3 cup sambal chili sauce 
• 3 tablespoons cilantro leaves fresh chopped
• 2 tablespoons ginger fresh chopped
• 1 tablespoon garlic chopped
• 1 tablespoon ground pepper black
• 1 cup honey 
• 2 tablespoons juice of lime 
• 2 tablespoons soya sauce low-sodium
• 0.5 cup mayonnaise 
• 0.3 teaspoon salt 
• 4 servings salt and pepper black freshly ground
• 0.5 cup cup heavy whipping cream sour
• 2 tablespoons soya sauce 
• 3 tablespoons sriracha sauce 
• 0.5 cup soya sauce sweet
• 1 tablespoon wasabi paste 

Equipment

• bowl
• sauce pan
• pot
• kitchen thermometer

Directions

1. Combine the mayonnaise, sour cream, cilantro, lime juice and wasabi in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
2. Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops.
3. In a saucepan, combine the honey, sweet soy sauce, sambal chili sauce, vinegar, Sriracha, ginger, low-sodium and regular soy sauce, garlic, black pepper and salt. Bring the mixture to a simmer over medium heat and cook until thickened a bit.
4. Remove from the heat and transfer to a large bowl.
5. Fill a large, heavy pot just over halfway with oil.
6. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
7. Serve the wings with the dipping sauce on the side.