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
Scale
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).
