Chicken wings in tangerine sauce with tequila

Ingredients:

• 1 cup of sugar
• 0.5 cup soy sauce
• 1/4 cup tequila
• 2 chili peppers (optional)
• 2 tangerines, thinly sliced, + 1 1/3 cups tangerine juice + tangerine wedges for serving
• 2 tablespoons cornstarch
• Vegetable oil for deep-frying
• 900 g whole chicken wings (about 12 pcs.)
• Salt and ground black pepper
• Special equipment: deep fat thermometer

Preparation:

1. Tangerine sauce with tequila.
   
   In a medium saucepan, combine the sugar, soy sauce, tequila, 1 chopped chili pepper, sliced ​​tangerines, and tangerine juice. Bring to a boil. Reduce heat and simmer for about 15 minutes, until the sauce thickens. Strain and discard the solids, then return the sauce to the saucepan. In a small bowl, combine the cornstarch with 1 tablespoon of cold water. Stir into the sauce and simmer until thickened, about 2 minutes. Set aside.
2. Pour 7 cm of oil into a cauldron and heat to 190°C.
3. Pat the chicken wings dry with paper towels. Season with salt and pepper. Deep-fry until golden brown and a thermometer inserted into the meatiest part of the wing registers 165°F (74°C), 8-10 minutes (the wings will begin to float to the surface).
4. Transfer the wings to paper towels to drain excess oil. Place the wings in a large bowl. Pour the sauce over them and toss to coat evenly. Transfer to a serving platter. Sprinkle with hot pepper rings and garnish with mandarin slices.