Thai Glazed Garlic Chicken Wings

Trim the chicken wings, wash them, and pat dry thoroughly with paper towels.

Heat a pan over low heat, add 1 tsp oil, and briefly sauté a diced onion until softened.

Add 1.25 cups minced garlic and 1.25 cups chili paste to the pan, stirring constantly to combine and release aromatics.

Gradually pour in vegetable broth, stirring as needed to achieve a saucy consistency; simmer the mixture over medium heat until it begins to thicken, about 5 minutes.

Stir in dark rice wine and palm nectar, continue simmering until the glaze becomes glossy and thick enough to coat the back of a spoon, roughly 5–7 minutes.

While the glaze simmers, heat 1 cup peanut oil in a deep fryer or heavy pot to 375°F (375°F).

Deep‑fry the unseasoned chicken wings in the hot oil for 5–6 minutes, or until they turn golden brown and are cooked through; remove and drain on paper towels.

In a skillet, add a small amount of the prepared sauce and 1 tsp fresh garlic paste; stir well to blend.

Return the fried wings to the skillet, toss to coat evenly with the sauce, and let them simmer together for 2–3 minutes so the glaze adheres.

Quick‑fry the Thai basil leaves in a splash of hot oil for 10–15 seconds until crisp, then drain on paper towels.

Garnish the glazed wings with the fried basil leaves and serve immediately while hot.