Sweet Chili Garlic Butter Wings

In a large bowl, wash the chicken wings with water and the juice of one lime.

Thoroughly pat the chicken wings dry with paper towels. This is crucial for getting a crispy skin.

Season the dry wings generously with your favorite all-purpose seasoning.

Add corn starch and all-purpose flour to the wings and toss until each wing is lightly and evenly coated.

In a large pot or deep skillet, heat enough cooking oil for deep frying. Test if the oil is ready by inserting a wooden chopstick; if small bubbles form around it, the oil is hot enough.

Carefully place the coated wings into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy.

While the wings are frying, prepare the sauce. In a separate saucepan over medium heat, melt the stick of butter.

Add the minced garlic to the melted butter and cook until fragrant.

Pour in the sweet chili sauce and fish sauce, stirring to combine.

Stir in the dried parsley and let the sauce simmer gently.

Once the wings are fully cooked and crispy, remove them from the oil and let them drain on a paper towel-lined plate.

Transfer the hot, crispy wings into the pan with the sauce.

Toss the wings gently until they are all evenly coated in the glossy sauce.

Plate the wings and garnish with fresh cilantro and a sprinkle of red pepper flakes if desired. Serve immediately with ranch dressing for dipping.