Place sugar in a food processor and grind until very fine.
In a medium bowl, add fish sauce, ketchup, sugar, chili garlic sauce, lime juice and rice vinegar. Set aside
In a shallow dish, sift cornstarch and garlic powder.
Toss the wings in the cornstarch mixture to coat.
Heat a large skillet on the stovetop for 1 minute on high.
Add enough coconut oil to fry. About 2” from the bottom of the pan.
Fry the wings until golden brown. Remove with slotted spoon and drain on brown paper.
Preheat oven to 340ºF.
Place fried wings on a lightly greased baking sheet and drizzle each wing with 1 teaspoon of cannaoil.
Bake for 7-8 minutes.
In a clean skillet, add the sauce, Heat on Medium until syrupy, about 5 minutes.
Remove wings from the oven and toss with the sauce until evenly coated.
Toss in the garlic and peanuts.
Garnish with cilantro and serve alongside a cup of carrot sticks and celery curls and Voilá!
Add-on: Toasted peanuts and garlic
¼ cup raw peanuts, crushed
4 cloves garlic, chopped
1 teaspoon coconut oil
In a small bowl, mix peanuts and garlic with coconut oil and a dash of salt.
Spread evenly on a small pan and roast at 325ºF for 30 minutes until toasted and browned.
Remove, let cool and Voilá!
Celery Curls: Cut celery into 6-inch pieces, slice in half lengthwise, make lengthwise cuts almost to center and repeat to create slivers. Refrigerate in ice water until slivers curl and serve.