2 pounds chicken wings, separated into drumettes and wings, tips reserved for stock or other use
2 shallots sliced
1 tablespoon minced garlic
3 jalapenos, stemmed, minced
5 lime leaves, stemmed, minced
1 red bell pepper, chopped
1 cup naturally brewed rice vinegar
1/4 pound butter, cubed
1 large jicama, cut into matchsticks, for serving
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

Prepare a fryer filled 1/3 way with canola oil heated to 400 degrees. Fry the wings until golden, brown and delicious, about 20-25 minutes. It takes a long time. Meanwhile, in a sauté pan coated lightly with oil over medium heat, combine the shallots, garlic, jalapenos, lime leaves and pepper; season and saute until soft, about 5-8 minutes. Deglaze with rice vinegar and reduce by 25%. Transfer to a blender and puree, adding butter to smooth out and check for seasoning. Transfer the hot wings directly into heat-proof bowl and toss immediately with sauce. Serve on large platter with jicama matchsticks. Munch!