East Asian-Style Wings

Serving Size: 6


  • 3 Tbsp sweet and spicy hot sauce
  • 1 clove garlic, grated finely
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp vinegar
  • vegetable oil or canola oil, for frying
  • 24 chicken wings, split, trimmed of excess fat and skin, wing tips removed
  • 0.25 cup all-purpose flour or rice flour


1. Combine the hot sauce, garlic, soy sauce, honey, and vinegar in a large bowl and mix.
2. Preheat the vegetable oil in a deep fryer to 350 degrees.*
3. Toss the wings in a bowl with the flour. Fry the wings for 10 minutes or until golden and crispy. Remove from the fryer, drain, and transfer to a bowl. Toss the wings with desired amount of sauce.


Notes and Substitutions
If you don’t have a deep fryer, as an alternative, fill a deep pot about 1/3 full with oil and place over medium heat until a frying thermometer reads 350 degrees.

Courtesy of The Daily Meal.

Image Credit: McIlhenny Company