Lemon chicken wings

In a blender cup combine a tablespoon of diced scallion, a tablespoon of minced garlic, a teaspoon of minced ginger, a tablespoon of soy sauce, 2 ounces of peeled and seeded apple in small pieces and 1.5 tablespoons of lemon juice, and blend to a puree.

Mix the puree thoroughly through 1.5 pounds of chicken wings, cover and rest in the fridge.

For the lemon sauce mix 2 tablespoons honey, 4 tablespoons brown sugar, 3.5 tablespoons soy sauce, 2 tablespoons sambal chili sauce, 3 tablespoons water, 1 tablespoon cornstarch, about a tablespoon of finely diced lemon skin and about 3 tablespoons of lemon juice. Set aside.

Combine two thirds cup all-purpose flour, two thirds cup cornstarch and 2 teaspoons baking powder in a large container and stir well.

Reserve some of the flour mixture in a measuring cup. Lay the wings on the flour bed, sprinkle a generous amount over, add another layer and repeat, put the lid on and shake well.

Shake off the excess flour and rest the wings on a rack at room temperature anywhere from 15 minutes to an hour and a half, so the starch and flour bond and fall off less in the fryer.

Heat 2 cups of oil in a wok to 350 degrees Fahrenheit and fry the wings in two batches over medium heat for 5 to 6 minutes each, flipping constantly for even cooking. Lift starch clumps out with a fine sieve between batches.

Rest the fried wings 10 minutes, then raise the oil to 400 degrees Fahrenheit, return all the wings and fry 2 to 3 minutes until golden brown.

Shake the lemon sauce, pour it into the wok, stir out any cornstarch lumps and mix over medium heat 2 to 3 minutes until thickened.

Return the wings and toss until nicely coated, then garnish with lemon slices.