Ming says: Like most Americans, I love buffalo wings. In fact, when I was in college I ate 115 in an hour... Some of the best spicy chicken wings I've ever had, though, are an Asian version made with sweet chile sauce. You can get it in a bottle, but it's so much better when you make your own.

Makes about 6 cups

• 1 cup minced garlic
• 2 cups rice vinegar
• 2 cups sugar
• 2 cups water
• 1 1/2 cups pickled red chile, chopped, seeds and all
• 3 tablespoons cornstarch and 3 tablespoons water to make slurry
• Kosher salt, to taste
• Canola oil, for cooking

In a medium saucepan coated lightly with oil over medium heat, combine garlic and chile, season with salt, and sauté until softened, about 2 minutes. Deglaze pan with rice vinegar. Add sugar and water to saucepan and combine well. Bring to a boil and whisk in the cornstarch slurry to thicken—you may not need all of it. Continue whisking and cook for about 3 minutes to ensure it has thickened. Check flavor and remove from heat.

>>Use this Master Recipe in Grilled Salmon with Olive Tapenade and Sweet Chile Sauce by guest Chef Thierry Rautureau.

>>This recipe appears in Episode #417.

>> For additional recipes and more, visit www.ming.com