Ingredients

Makes 2 generous servings

　　3 quarts vegetable oil for deep-frying

　　2 1/2 pounds chicken wings (about 12)

　　2 teaspoons minced garlic

　　2/3 cup apricot preserves

　　1/3 cup soy sauce

　　1/3 cup ketchup

　　1 teaspoon Tabasco sauce, or to taste

　　

Step 1

In a 6-quart kettle heat oil over moderate heat until a deep-fat thermometer registers 375°F.

　　

Step 2

While oil is heating, cut off wing tips, reserving them for another use (such as chicken stock), and halve chicken wings at joint. In a saucepan simmer remaining ingredients, stirring, until glaze is slightly thickened, about 3 minutes, and keep warm over very low heat.

　　

Step 3

Preheat oven to 200°F.

　　

Step 4

Pat chicken wings dry. Working in batches of 8, fry chicken wings in oil until crisp and golden, about 7 minutes. Return oil to 375°F. between batches. With a slotted spoon transfer wings as fried to a rack set in a shallow baking pan and keep warm in oven.

　　

Step 5

In a large bowl toss chicken wings with glaze to coat.