Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon wasabi paste
• Salt and freshly ground black pepper
• 2 to 3 pounds chicken wing drumettes
• 1 cup honey
• 1/2 cup sweet soy sauce
• 1/3 cup sambal chili sauce
• 1/4 cup apple cider vinegar
• 3 tablespoons Sriracha sauce
• 2 tablespoons chopped fresh ginger
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons soy sauce
• 1 tablespoon chopped garlic
• 1 tablespoon ground black pepper
• 1/4 teaspoon salt
• Canola oil, for frying

Instructions

1. For the dipping sauce: Combine the mayonnaise, sour cream, cilantro, lime juice and wasabi in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
2. For the wings: Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops.
3. In a saucepan, combine the honey, sweet soy sauce, sambal chili sauce, vinegar, Sriracha, ginger, low-sodium and regular soy sauce, garlic, black pepper and salt. Bring the mixture to a simmer over medium heat and cook until thickened a bit. Remove from the heat and transfer to a large bowl.
4. Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
5. Serve the wings with the dipping sauce on the side.