• 1 cup apricot jam
• 1 medium clove garlic minced
• 1/2 to 1 tsp. crushed red chili flakes
• 1/2 cup chicken broth
• 3 Tbsp. peanut butter
• 1 Tbsp. soy sauce
• 2 Tbsp. chopped fresh cilantro plus 1 tsp. for garnish (optional)
• Kosher salt
• 1 Tbsp. chopped peanuts
• 3 to 4 cups peanut oil for frying
• 24 chicken wings rinsed and patted dry with paper towels

To make dipping sauce: In a medium saucepan over medium-low heat, bring apricot jam to a low simmer, 3 to 5 minutes. Add garlic, chili flakes, and broth. Increase heat to medium and allow mixture to simmer until thickened, about 5 minutes. Add peanut butter, soy sauce, and cilantro. Cook 3 to 5 minutes more, until sauce reaches consistency of a thick dip. Remove from heat; season with salt if desired. Serve warm or at room temperature in a heatproof serving bowl. Garnish with peanuts and extra cilantro.

To make chicken wings: In an electric skillet or large frying pan with a deep-fry thermometer, heat 2 to 3 inches of peanut oil to 375°. Meanwhile, preheat oven to 175° and line a baking sheet with paper towels. Place about 1/3 of chicken wings in oil and fry, turning occasionally, until deep golden brown, 7 to 10 minutes. Place fried chicken wings on prepared baking sheet; sprinkle with salt to taste (about 1/2 teaspoon for 8 wings) and place in oven to keep warm while preparing rest of wings. Remove all from oven, and serve warm with dipping sauce.