Sweet Chile-glazed Chicken Wings

Pat the chicken wings dry with paper towels and separate into flats and drumettes if desired, discarding the wing tips or reserving them for stock.

Heat the peanut oil in a large skillet or wok over medium-high heat until shimmering, approximately 2 minutes.

Working in batches to avoid overcrowding, place the chicken wings in the hot oil and cook for 8-10 minutes, stirring occasionally, until golden brown on all sides.

Remove the cooked wings to a paper towel-lined plate and set aside.

In a small bowl, whisk together the rice vinegar, sugar, water, soy sauce, minced garlic, minced ginger, chile-garlic sauce, and dried crushed red pepper until the sugar is fully dissolved.

Pour off all but 1 tablespoon of oil from the skillet and return to medium-high heat.

Add the chile-vinegar glaze to the skillet and bring to a gentle simmer, stirring occasionally, for 4-5 minutes to allow flavors to meld and the sauce to thicken slightly.

Return all the cooked wings to the skillet and toss gently to coat evenly with the glaze.

Continue cooking for 3-4 minutes, stirring frequently, until the wings are well glazed and heated through.

Transfer the glazed wings to a serving platter and immediately sprinkle with the fresh cilantro and thinly sliced green onions.

Serve the sweet chile-glazed chicken wings immediately alongside steamed white rice.