Place Scallion (1 cup), Fresh Cilantro (1/2 cup), and Shallot (1/2) in a large mixing bowl.
Slice the Serrano Chili (4) and add them to the bowl.
Add the Ground Cumin (1/4 teaspoon), Ground Coriander (1 teaspoon), Ground Nutmeg (1/2 teaspoon), Garlic Powder (1 teaspoon), Ground White Pepper (1/4 teaspoon), Distilled White Vinegar (1 tablespoon), Sesame Oil (1 tablespoon), Miso Paste (2 tablespoon), Mirin (1/4 cup), Granulated Sugar (2 tablespoon), and Beer (1 can).
Combine everything together. Place the marinade in the refrigerator.
While the marinade is in the refrigerator, unpack, clean and thoroughly rinse Chicken Wing (3 pound) removing any stray feathers. After chicken has been rinsed, pat the pieces dry using a paper towel.
Put the chicken in a large freezer bag or plastic container, and pour marinade over. Leave over night.
In a large bowl, combine Sriracha (2 tablespoon) and Just Jan’s® Tangerine Marmalade (1 tablespoon).
Set the fryer to 350 degrees F (180 degrees C), this temperature allows the wings to cook through without burning them. Optional, before frying the wings, put Serrano Chili (to taste), Fresh Cilantro (to taste), and Scallion (to taste) in the oil for added flavor.
Cook the wings in small batches and make adjustments to the temperature as you see fit, just be sure to cook them to an internal temperature of 165 degrees F (75 degrees C).
As the wings finish cooking drain, and then put them in the bowl with the tangerine sriracha mixture.
Toss the wings in the bowl making sure they all get evenly coated. Garnish with additional scallions and cilantro.