quick and easy korean chicken wings

coconut oil
or whichever frying oil you prefer
1 part sugar
preferably fine baker's sugar since it dissolves better
1 part soy sauce
1/4 part jalapeno
or more to taste, finely chopped
1/2 part green onions
chicken wings
steamed rice
This is another recipe that I learned from my friend's mom while I was in high school. Since I grew up in a home that didn't really eat spicy foods, this is also the first recipe I ever made with jalapenos. I'd sometimes make this dish for Sunday dinners with friends in college. I still make this recipe when I can find chicken wings at the French butcher's and it is still always good!
Kick off the rice cooker if you plan to enjoy the wings with rice.
Fill the dutch oven with 3-4 inches of oil and preheat over medium heat.
Prep the sauce by dissolving the sugar into the soy sauce with a whisk. Add the jalapeno and green onions and whisk again to combine. Reserve.
Increase the heat for the oil to medium high. If needed, pat the chicken wings dry, then fry, in batches if needed, until cooked and crispy.
Toss the chicken wings in the sauce then transfer them to a plate. Drizzle extra sauce on top of the wings.
Enjoy the wings on their own as a snack with drinks, or serve with steamed rice to make it into a meal.