4 pounds chicken wings, separated into wings and drumettes, (reserve tips for stock)
1 cup Sweet Chile Sauce
2 tablespoons toasted sesame seeds
2 tablespoons chopped chives
Canola oil for frying
Fill an electric fryer with oil up to the designated mark and heat to 375 degrees. Alternatively, fill large stockpot 1/3 full with canola oil and heat over high heat to 375 degrees. Be sure wings are drained and dry -- excess moisture will cause splatter. Working in batches to avoid crowding, fry the wings in oil until brown and crispy, 15-20 minutes. Remove wings with mesh strainer and transfer to a large bowl. Add Sweet Chile Sauce, 1 tablespoon sesame seeds and chives and toss to coat. Transfer to a platter, garnish with reserved sesame seeds and serve.