Yield: Makes 20 appetizers
4 pounds chicken wingettes
1 jar Kikkoman Thai Style Chili Sauce
1 tablespoon celery salt
6 basil leaves
Vegetable oil for frying
Rinse wings and drain, toss with celery salt in a large bowl, set aside.
Add about 1 cup vegetable oil to a wok or large skillet over medium-high heat. Add basil leaves and let them crisp, about 1 minute. Drain on a paper towel; once cool, slice the basil into thin slices. Add half of the wings to the hot oil and fry until brown for 20 minutes, turning to cook evenly. Drain and repeat with the remaining wings. Remove wings from the pan and pour all of the oil out of the wok. Place all of the wings back into the empty wok over low heat, and top with Thai Style Chili Sauce and sliced basil. Toss to combine for 2 minutes. Serve warm.