Finely chop up your shallot and garlic cloves.
1 large shallot, 4 cloves garlic
In a medium heat pan, add oil as well as the chopped shallots and garlic. cook for 3 minutes until soft and slightly browned.
2 tbsp oil, 1 large shallot, 4 cloves garlic
Add sambal and cook another 3 minutes until natural oils and aromas have been released.
1½ tbsp sambal
Add water, brown sugar, honey, and crushed peanuts then bring it up to a simmer for 5 minutes or until your desired consistency. Once cooled it should be close to a jam consistency.
⅓ cup water, 1 tbsp brown sugar, 1 tbsp honey, ⅓ cup crushed peanuts
Pat dry and season your chicken wings with salt, garlic powder and onion powder.
1½ lbs chicken wings, 1 tsp salt, 1 tbsp garlic powder, 1 tbsp onion powder
Mix together the buttermilk and egg for your wet batter.
1 large egg, 1 cup buttermilk
Drop chicken wings into corn starch, then into the wet batter, and coat well in coarse sweet potato starch.
¼ cup corn starch, ½ cup coarse sweet potato starch
Deep fry at 350F for 8 minutes until golden brown and crispy. This coating method does not work in the air fryer. (I tried already)
Now you can toss the wings in the sauce or just use the sauce as a dip. Using it as a dip actually makes more sense because the peanuts are able to stick on better this way.