SPICY CHICKEN WINGS

When finger foods are the order of the day, this is always a big winner with just the right amount of spice! The ingredients are inexpensive and easy to keep on hand. A garnish of crisp red apple and a bit of parsley add a nice finish to the platter.

10 whole chicken wings {about 1 3/4 pounds}
1/4 cup plus 1 tablespoon water
2 tablespoons light soy sauce
2 tablespoons honey
2 tablespoons hot sauce {we use Arizona Gunslinger}
1 teaspoon tomato paste
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 teaspoons finely minced fresh ginger root
1 tablespoon minced fresh garlic
3 tablespoons cornstarch, for dusting the wings
Oil for deep frying

Cut the wings into three sections, reserving the small tips for another use. Set the two larger sections aside.
Combine the water, soy sauce, honey, hot sauce, and tomato paste. Mix well. Blend in the 2 teaspoons cornstarch and set aside.
Heat the 1 tablespoon of oil in a small, heavy-bottomed pan over high heat until hot. Add the ginger and garlic, and immediately reduce the heat so they sizzle but do not brown. Stir for less than one minute, then add the reserved liquid mixture. Let the pan ingredients come to a simmer. Continue to cook and stir until thickened and glossy. Set aside.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees.
While the oil is heating, lightly dust the wing pieces with the remaining 3 tablespoons of cornstarch.
Deep fry the wings in small batches until golden brown. {Be careful-overcooking will dry them out.} Drain on several layers of paper towels. {They may be held in a low oven up to 30 minutes at this point.}
Just before serving, reheat the sauce and toss with the wings until they are well coated. Serve hot.
Makes 20 pieces or serves 4-6.