Remove the tips from the wings and carefully separate each wing into the drumette and flat. Pat each piece dry with kitchen paper and set to one side.
Heat a large saucepan with 750ml Oil to 175c.
Place ½ cup corn flour into a large bowl and dredge each wing, banging off the excess. Carefully fry the wings, in batches so as not to overcrowd the pan, for 8-10 minutes or until the chicken is completely cooked. Drain on a wire rack or kitchen paper and set to one side.
Once all of the wings have been fried, heat your wok over a medium heat and add your cooked wings with the chilli bean sauce, vinegar, tomato puree, soy sauce and sugar. Combine well and transfer to your serving plate.