Sweet Chili Chicken Wings

By Marge Perry & David Bonom

Sweet, spicy and savory – these wings have it all. The Asian-inspired flavors play off one another in the perfectly piquant sauce that glazes crunchy-crisp wings.

  • Course: Appetizer
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INGREDIENTS

All Purpose Flour

Canola Oil

Chicken wings

Chili-garlic sauce

Cornstarch

fish sauce

For the Sauce

For the Wings:

garlic cloves

minced fresh ginger

seasoned rice vinegar

serrano pepper

Sesame Oil

sriracha sauce

sugar

DIRECTIONS

  1. For the sauce: Heat the oil in an 2 qt. saucepan over medium. Add the garlic, ginger and Serrano pepper
  2. Preheat the oven to 200°F.
  3. Toss the chicken wings in a large bowl with the flour to coat.
  4. Heat the oil in an wok over medium, until the oil is hot enough to brown a 1-inch bread cube in 40-45 seconds. Add half the chicken wings and cook, stirring and turning occasionally, until the wings are golden brown and cooked through, about 7 minutes. Transfer to a plate lined with paper towels to drain. Place on a baking sheet and keep warm in the preheated oven. Repeat with the remaining wings.
  5. Transfer the wings to a large bowl, add the sauce and toss well to coat.