Step 1

Place the vegetable oil in a medium saucepan over medium heat. When the oil is hot, add the garlic and ginger and cook for about 2 minutes, stirring frequently. Then add the sugar, soy sauce, seasoned rice vinegar, and chili garlic sauce and cook for about 2 minutes, stirring occasionally.

Step 2

While the sauce is cooking, make a cornstarch slurry by combining the cornstarch and water in a small bowl. Mix well.

Step 3

Add the cornstarch slurry to the sauce and stir. When the sauce thickens, remove the pot from the stove. Add the lemon juice and stir.

Step 4

Pat the chicken wings dry with a paper towel.

Step 5

In a deep fryer, heat the oil to 375°F. Deep fry the chicken wings for 10 to 12 minutes, until they reach an internal temperature of 165°F. Remove the wings from the fryer and transfer to a wire rack.

Step 6

Place 1/4 of the wings in a medium bowl, add a ladle of sauce, and gently toss. Repeat until all the wings are coated in sauce. Serve.