Cranberry-Jalapeno Dipping Sauce with Crispy Chicken Wings

1 tablespoon canola oil, plus more for frying 2 small shallots, roughly chopped Kosher salt 2 cloves garlic, finely grated 2 tablespoons finely chopped pickled jalapenos and 1/4 cup brine, plus more jalapenos, sliced, for garnish One 8-ounce bag fresh or frozen cranberries, thawed if frozen (about 2 cups) 1/3 cup plus 1 tablespoon packed light brown sugar 1/4 cup pickled jalapeno brine 2 pounds chicken wings (about 8), split and wing tips removed 3/4 cup cornstarch