These wings use the Korean fried chicken method of double frying the chicken, first at a low temperature to cook the chicken, then again at a high temperature to get maximum crunch. This means they stay crispy after they get coated in the sauce - although you should still serve them asap!
Pat dry the wings, and leave uncovered on a rack for 30 minutes at least.
Whisk together the olive oil and maple syrup with a big pinch of salt until emulsified and thickened.
Add finely minced garlic, chilli, fish sauce, MSG, soy, citrus juice and zest. It will be thinner than before, but that's okay it'll still coat the wings well.
Mix together cornflour, baking soda, salt, and garlic powder. Drop the wings into cornflour mix and coat well.
Heat the oil to 150 C. Carefully fry the wings in batches until just lightly golden - this first fry is about cooking the wings, not making them crunchy. Increase the heat to 200 C, then fry again until dark golden and super crispy. Place on a rack to drain excess oil.
Drop the crispy wings into the sauce, and toss to coat well.
Immediately garnish with herbs, chilli, and citrus, and serve while they're still hot and crispy! Enjoy!
