Chicken Wings with Caramel-Black Pepper Glaze

Source: Ponzu Restaurant - San Francisco, California

12 chicken wings
1 to 2 quarts vegetable oil for deep frying
1/2 cup granulated sugar
1 tablespoon water
1/3 cup Asian fish sauce
1 tablespoon pepper

Cut the chicken wings into 2 pieces, cutting at the joint. Remove the wing tips and reserve for stock, if desired.

Heat the oil in a large pot to 375 degrees F.

Add the chicken wings and fry for about 10 to 15 minutes, until golden brown and crispy. Remove the wings to paper towels to drain.

Combine the sugar and water in a small saucepan; place over medium-high heat until the sugar turns a light caramel color, about 7 minutes.

Remove from heat and add the fish sauce. The sauce will boil vigorously. Return to medium heat and cook until slightly thickened, about 30 seconds to 1 minute. Stir in the pepper.

Toss the chicken wings with the sauce and serve.

Serves 3.