Sticky Sweet Chili Chicken Wings

Serving Size: 4
Prep Time:
Total Time:

These Sticky Sweet Chili Chicken Wings are deliciously crispy underneath a sticky made-from-scratch Thai Sweet Chili Sauce full of Asian flavors.

chicken wings

  • vegetable oil, for frying
  • 2 Pound chicken wings, rinsed and patted dry
  • 0.5 tsp salt
  • 0.5 cup cornstarch
  1. Heat about 2 inches of vegetable oil in a large deep skillet or use a deep fat fryer.
  2. Mix the cornstarch with the salt in a shallow dish and coat the chicken with the mixture. Shake off any excess.
  3. Fry the chicken wings in the hot oil until the exterior is golden brown and crispy and they are cooked through on the inside, about 12 minutes. Turn a few times to ensure even cooking and avoid burning.

sauce

  • 1.5 Tbsp chili paste
  • 4 cloves garlic, finely minced
  • 1 tsp salt
  • 0.67 cup sugar
  • 1.5 cup water
  • 0.5 cup rice vinegar
  • 2 Tbsp cornstarch mixed with 3 tablespoons water to make a slurry
  1. Once all the wings are ready, mix all sauce ingredients except for the chili paste and the cornstarch slurry in a large frying pan. Bring to the boil and cook until slightly thickened, about 3-4 minutes. Stir in the chili paste and bring to the boil again. Stir in the cornstarch slurry and continue cooking until thickened, about 1-2 minutes. Add the chicken wings to the sauce, toss until coated and cook over low heat until heated through. Serve immediately.

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