Hawaiian Chicken Wings

Pat chicken wings dry with paper towels and season evenly with salt.

Pour flour into a shallow bowl or plate. Dredge each chicken wing piece in flour, shaking off excess, until all pieces are coated on both sides.

Heat oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C) or shimmers and a flour particle sizzles immediately upon contact.

Working in batches to avoid crowding, carefully place floured chicken wings into the hot oil and fry until golden brown and crispy, approximately 12–15 minutes per batch, stirring occasionally for even cooking.

Transfer fried wings to a paper towel-lined plate to drain excess oil.

Combine sugar, soy sauce, minced garlic, and finely chopped jalapenos in a small bowl, stirring until sugar dissolves.

Place the drained chicken wings in a large mixing bowl or serving dish. Pour the sauce over the wings and toss gently but thoroughly until all pieces are evenly coated.

Garnish with thinly sliced green onion and serve immediately while wings are still warm.