If you’re craving something that’s irresistibly tasty, finger-licking good, and bursting with bold flavors, this Sticky Sweet Chili Chicken Wings Recipe is exactly what you need! The perfect combo of crispy chicken wings smothered in a sticky, sweet, and spicy chili glaze makes every bite an absolute delight. Whether you’re serving these at a weekend gathering or just treating yourself to a delicious snack, this dish strikes the perfect balance of heat, sweetness, and crunch that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a vital role in creating the perfect texture, flavor, and color for your wings. From the crisp coating to the luscious sticky sauce, every item brings its own magic to this dish.
- Vegetable oil for frying: Provides a perfectly hot bath to make the wings golden and crispy.
- 1/2 cup cornstarch: Ensures that crispy, light crust on your chicken.
- 1/2 teaspoon salt: Enhances all the natural flavors in the wings and the coating.
- 2 pounds chicken wings: The star of the recipe, rinsed and dried to help the coating stick perfectly.
- 1/2 cup rice vinegar: Adds a subtle tang that brightens the sweet chili sauce.
- 1 1/2 cups water: Balances the sauce and helps it reach the perfect consistency.
- 2/3 cup sugar: Gives that luscious sweetness that pairs beautifully with the chili heat.
- 1 teaspoon salt: A second hit of seasoning to balance the sauce.
- 3 cloves garlic, finely minced: Infuses the sauce with delicious aromatic depth.
- 1 1/2 tablespoons chili paste: The spicy kick that makes the sauce unforgettable.
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry): Thickens the sauce to that perfect sticky consistency.
How to Make Sticky Sweet Chili Chicken Wings Recipe
Step 1: Prepare to Fry
Start by heating about 2 inches of vegetable oil in a large deep skillet or use your deep fryer. This oil needs to be hot enough to crisp up the wings perfectly without soaking them in grease, setting the foundation for a crunchy and delicious coating.
Step 2: Coat the Wings
Mix the cornstarch with salt in a shallow dish and thoroughly coat each chicken wing. This coating is key for that light, crispy exterior. Shake off any excess cornstarch to avoid clumps and ensure every bite is perfectly crisp.
Step 3: Fry the Wings
Gently lower the wings into the hot oil and fry them until they turn golden brown and crisp. This usually takes about 12 minutes. Make sure to turn the wings a few times for even cooking and to avoid burning. The inside should be juicy and fully cooked, while the outside becomes satisfyingly crunchy.
Step 4: Make the Sweet Chili Sauce and Toss
With the wings ready, mix the rice vinegar, water, sugar, salt, and garlic in a large frying pan. Bring the mixture to a boil and cook until it begins to thicken, about 3-4 minutes. Then stir in the chili paste and bring it back to a boil, followed by the cornstarch slurry to thicken further until beautifully sticky. Toss the crispy wings in the sauce and cook over low heat just until everything is heated through and coated in that irresistible glaze. Serve right away for the best experience.
How to Serve Sticky Sweet Chili Chicken Wings Recipe
Garnishes
A sprinkle of thinly sliced green onions or fresh cilantro leaves adds a bright pop of color and a fresh contrast to the sweet and spicy wings. Toasted sesame seeds also bring an extra nutty crunch that pairs perfectly with the sticky sauce.
Side Dishes
These wings shine best alongside crisp, refreshing sides like a simple cucumber salad or a crunchy coleslaw. For something heartier, steamed jasmine rice or even some garlic noodles make excellent companions to soak up that luscious sauce.
Creative Ways to Present
Serve the wings on a wooden board lined with parchment paper for a casual, rustic feel. Or for a party, arrange them on a large platter with small bowls of cooling ranch or blue cheese dip to balance all that chili heat. You can even skewer them with toothpicks for easy, mess-free snacking at gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover wings in an airtight container and store them in the refrigerator. They will stay fresh and tasty for up to 3 days, maintaining much of their flavor and texture.
Freezing
If you want to save them for longer, freeze your wings in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. This way, they won’t stick together and can be stored up to 2 months. Thaw in the refrigerator before reheating.
Reheating
To bring back the crispy exterior and sticky sauce, reheat the wings in an oven or air fryer at 350°F (175°C) for about 10 minutes. Avoid the microwave if you want to keep that satisfying crunch.
FAQs
Can I bake the wings instead of frying for this Sticky Sweet Chili Chicken Wings Recipe?
Absolutely! Baking is a healthier alternative. Coat the wings the same way, lay them out on a greased baking tray, and bake at 425°F (220°C) for about 40-45 minutes, flipping halfway through, until they’re crispy and cooked through. Then toss in the delicious chili sauce as instructed.
What kind of chili paste works best for this recipe?
A good quality Asian chili paste, like sambal oelek, provides the perfect balance of heat and flavor. You can adjust the amount to make the wings milder or spicier depending on your preference.
Can I use chicken drumettes instead of wings?
Yes! Drumettes work just as well and have a bit more meat, which many love. Just adjust the cooking time if needed to ensure they’re fully cooked and crispy.
How spicy is this Sticky Sweet Chili Chicken Wings Recipe?
The spice level is moderate and can be adjusted by adding more or less chili paste. The sweetness balances the heat beautifully, making it enjoyable even for those who are sensitive to spice.
Is the sauce gluten-free?
The recipe is mostly gluten-free if you use cornstarch and check your chili paste ingredients carefully for any hidden gluten. Always best to verify especially if you have strict dietary needs.
Final Thoughts
This Sticky Sweet Chili Chicken Wings Recipe is a total crowd-pleaser that never fails to bring smiles to the table. Once you’ve tasted these wings—crispy, sticky, sweet, and perfectly spicy—you’ll find yourself reaching for seconds every time. So go ahead, dive into making this fantastic dish, and prepare to wow your friends and family with every irresistible bite!
Print
Sticky Sweet Chili Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
Crispy and flavorful sticky sweet chili chicken wings are fried to golden perfection and coated in a tangy, sweet, and mildly spicy chili sauce. This recipe delivers a perfect balance of textures and flavors, making it an irresistible appetizer or snack suitable for sharing.
Ingredients
For the Chicken Wings
- Vegetable oil (for frying)
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 2 pounds chicken wings (rinsed and patted dry)
For the Sweet Chili Sauce
- 1/2 cup rice vinegar
- 1 1/2 cups water
- 2/3 cup sugar
- 1 teaspoon salt
- 3 cloves garlic (finely minced)
- 1 1/2 tablespoons chili paste
- 2 tablespoons cornstarch mixed with 3 tablespoons water to make a slurry
Instructions
- Prepare the Oil: Heat about 2 inches of vegetable oil in a large deep skillet or deep fat fryer over medium-high heat until hot enough for frying.
- Coat the Chicken Wings: In a shallow dish, mix the cornstarch with salt. Coat each chicken wing with this mixture, shaking off any excess to ensure an even, light coating.
- Fry the Chicken Wings: Carefully fry the coated chicken wings in the hot oil for about 12 minutes, turning them several times to cook evenly and avoid burning. Fry until they are golden brown, crispy on the outside, and fully cooked on the inside. Remove and drain on paper towels.
- Prepare the Sweet Chili Sauce: In a large frying pan, combine rice vinegar, water, sugar, salt, and minced garlic. Bring the mixture to a boil and cook for 3-4 minutes until slightly thickened.
- Add Chili Paste and Thicken Sauce: Stir in the chili paste and bring to a boil again. Then, add the cornstarch slurry while stirring continuously. Cook the sauce for another 1-2 minutes until it becomes thick and glossy.
- Coat Wings in Sauce: Add the fried chicken wings to the sauce in the pan. Toss thoroughly to coat each wing with the sticky sweet chili sauce. Cook over low heat until heated through and well coated.
- Serve: Serve the sticky sweet chili chicken wings immediately while hot for the best texture and flavor.
Notes
- For extra crispy wings, ensure the oil is hot enough before frying.
- Adjust the amount of chili paste to control the spiciness of the sauce.
- Use fresh garlic for a more aromatic flavor.
- This recipe works well as an appetizer or party finger food.
- Ensure wings are fully cooked by frying until internal temperature reaches 165°F (74°C).
