In a large mixing bowl, add separated drumettes and wings and add marinade ingredients. Mix and marinate for 20 minutes at most, no more than that.
In small bowl, combine ingredients for garlic butter sauce as listed and set aside.
Generously coat each marinated wing in potato starch. Make sure the wings are moist so the starch can stick to the wings. Press the starch into the wing, shaking off any excess.
Heat vegetable oil in a large wok or dutch oven over medium high heat (at 350 degrees F with a digital instant read thermometer). Once oil is hot, carefully lower each wing into the oil. Fry the wings in small batches to prevent reducing the oil temperature.
Deep fry wings on both sides for a total of 6-8 minutes until golden crispy brown. Remove wings from hot oil straight into a large bowl.
While wings are still hot, pour garlic butter sauce over wings with green onions and red chili. Toss wings in sauce and aromatics. Serve hot and enjoy!
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