If you are searching for a show-stopping appetizer that delivers both bold flavor and irresistible texture, this Sticky Sweet Chili Chicken Wings Recipe is exactly what you need. These wings are gloriously crispy on the outside while bathed in a luscious, sticky sauce that perfectly balances sweet, tangy, and a gentle kick of chili heat. Whether you’re hosting a casual game day party or craving a satisfying snack, this recipe will quickly become one of your favorite go-to dishes.
Ingredients You’ll Need
Gathering the ingredients for this Sticky Sweet Chili Chicken Wings Recipe is straightforward, yet each one plays a crucial role in creating the perfect balance of flavor and texture. From the crisping power of cornstarch to the zing of rice vinegar, every component brings something special to the table.
- Vegetable oil for frying: Provides the high heat medium needed to achieve crispy wings without greasiness.
- 1/2 cup cornstarch: Creates a light, crunchy coating on the chicken wings for that irresistible crispiness.
- 1/2 teaspoon salt: Enhances the natural flavors of the wings and the coating mixture.
- 2 pounds chicken wings: The star of the dish, rinsed and patted dry to ensure perfect frying results.
- 1/2 cup rice vinegar: Adds a bright, tangy note that balances the sweetness in the sauce.
- 1 1/2 cups water: Essential to dissolve the sugar and create a silky sauce base.
- 2/3 cup sugar: Provides a luscious sweetness that complements the chili heat beautifully.
- 1 teaspoon salt: Seasoning for the sauce to make the flavors pop.
- 3 cloves garlic (finely minced): Adds aromatic depth and subtle pungency to the sauce.
- 1 1/2 tablespoons chili paste: Delivers the signature spicy kick that defines this recipe.
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry): Thickens the sauce to a glossy, clingy texture perfect for coating the wings.
How to Make Sticky Sweet Chili Chicken Wings Recipe
Step 1: Prepare the oil for frying
Start by heating about two inches of vegetable oil in a large, deep skillet or use a deep fat fryer. It’s important to get the oil hot enough so the wings fry quickly, sealing in their juiciness while creating that crave-worthy crunch. The oil should be around 350°F if you have a thermometer; this ensures even frying without sogginess.
Step 2: Coat the chicken wings
Next, mix the cornstarch with salt in a shallow dish. This simple coating is what gives the wings their perfect crispy crust. Toss the chicken wings in the mixture, making sure each piece is thoroughly coated but gently shake off any excess cornstarch to avoid clumping. This step is key for that delightful crispy texture.
Step 3: Fry the wings
Carefully add the coated wings to the hot oil in batches to avoid overcrowding. Fry them until golden brown and cooked through, usually about 12 minutes. Remember to turn the wings a few times during cooking for even browning and avoid burning any spots. When done, transfer the wings to paper towels to drain any excess oil and keep them crispy.
Step 4: Prepare the sticky sweet chili sauce
Now for the magic part—combine the rice vinegar, water, sugar, salt, and minced garlic in a large frying pan and bring to a boil. Let it cook until it slightly thickens, about 3 to 4 minutes. Stir in the chili paste for that lovely heat and bring back to a boil. Slowly whisk in the cornstarch slurry and cook for another 1 to 2 minutes until you get a glossy, sticky sauce.
Step 5: Coat the wings in sauce
Add all the fried wings into the pan with your sticky sweet chili sauce. Toss everything gently so that each wing is coated in that rich, sticky glaze. Let them cook together on low heat until warmed through and every bite is bursting with flavor. Serve immediately for that perfect combination of crisp and saucy.
How to Serve Sticky Sweet Chili Chicken Wings Recipe
Garnishes
The right garnishes can turn great wings into an unforgettable experience. Sprinkle some finely chopped fresh cilantro or thinly sliced green onions on top for a pop of color and freshness. For a little extra crunch and zest, some toasted sesame seeds or a squeeze of fresh lime juice can elevate the wings even further.
Side Dishes
This Sticky Sweet Chili Chicken Wings Recipe pairs beautifully with simple sides that complement the spicy-sweet flavor profile. Think crunchy celery sticks, cooling cucumber salad, or even crispy fries for double the indulgence. A light, crisp slaw can also provide a refreshing contrast to the sticky wings.
Creative Ways to Present
If you’re serving these wings at a party, try stacking them on a large wooden board lined with parchment paper. Accompany with bowls of dipping sauce like ranch or blue cheese dressing alongside for guests who want to customize. You can also skewer a few wings on cocktail sticks for easy finger food that looks visually appealing and is a breeze to eat.
Make Ahead and Storage
Storing Leftovers
Leftover sticky sweet chili chicken wings can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their best texture, allow the wings to cool before refrigerating and separate any sauce from the wings if possible.
Freezing
You can freeze cooked wings for longer storage. Place the wings in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. They should keep well for up to 2 months. Thawing overnight in the refrigerator before reheating works best.
Reheating
To reheat, the oven is your best friend for retaining crispiness. Place the wings on a baking sheet and warm at 350°F for about 10-15 minutes until heated through. Avoid the microwave for reheating if you want to preserve that crispy exterior and sticky sauce texture. Toss with a little extra sauce if needed after reheating.
FAQs
Can I bake the wings instead of frying them?
Absolutely! Baking is a healthier alternative. Toss the coated wings on a rack over a baking sheet and bake in a preheated oven at 425°F for 40-45 minutes, turning halfway through. They won’t be quite as crispy as fried, but still delicious.
What type of chili paste should I use?
Go for a chili paste that suits your heat preference. Sambal oelek is a great choice for authentic, vibrant heat, but you can experiment with other chili pastes depending on how spicy or mild you want the wings to be.
Is it okay to use chicken drumettes instead of wings?
Definitely! Drumettes work wonderfully and are a bit meatier, making them a great alternative if you prefer a bit more bite per wing. Cooking times remain similar.
Can I make the sauce ahead of time?
You can prep the sauce in advance and store it in the fridge for up to 2 days. Reheat gently before adding the wings to coat. This can save time on busy days!
How spicy is the Sticky Sweet Chili Chicken Wings Recipe?
The spiciness is moderate, thanks to the chili paste balanced by the sugar’s sweetness. You can easily adjust the chili paste quantity to suit your personal heat tolerance, making this recipe versatile for all palates.
Final Thoughts
Bringing this Sticky Sweet Chili Chicken Wings Recipe to your table is like inviting a party full of flavor and fun into your home. The mix of crispy chicken with that sticky, sweet, and spicy sauce is a combo that everyone will love. I can’t wait for you to try it and discover why it’s a beloved favorite in my kitchen. Get ready to impress your friends, feed your cravings, and enjoy every finger-licking 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, golden fried chicken wings coated in a sticky, sweet, and spicy chili sauce that perfectly balances heat and sweetness. This recipe features a light cornstarch coating for crunch and a homemade chili glaze made from rice vinegar, sugar, garlic, and chili paste, ideal for a flavorful appetizer or party snack.
Ingredients
Chicken Wings
- 2 pounds chicken wings (rinsed and patted dry)
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- Vegetable oil (for frying, approximately 2 inches in depth)
Sticky 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
- Heat the Oil: Pour about 2 inches of vegetable oil into a large deep skillet or deep fat fryer and heat it until it reaches the right temperature for frying, ensuring a steady medium-high heat.
- Prepare Wings Coating: In a shallow dish, mix 1/2 cup cornstarch with 1/2 teaspoon salt. Coat the rinsed and dried chicken wings thoroughly with this mixture, then shake off any excess cornstarch to avoid clumps during frying.
- Fry the Wings: Carefully place the coated wings into the hot oil and fry them for about 12 minutes, turning them occasionally to achieve an even golden brown and crispy exterior while ensuring the wings are cooked through internally.
- Make the Chili Sauce: In a large frying pan, combine rice vinegar, water, sugar, salt, and minced garlic. Bring the mixture to a boil and simmer until slightly thickened, around 3-4 minutes. Stir in the chili paste, bring back to a boil, then incorporate the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens nicely.
- Toss Wings in Sauce: Add the fried chicken wings to the thickened chili sauce, tossing them well to coat evenly. Cook over low heat just until the wings are heated through and well glazed with the sticky sauce.
- Serve: Immediately serve the hot sticky sweet chili chicken wings as a flavorful appetizer or party dish.
Notes
- Ensure the oil is hot enough before frying to get a crispy coating and avoid greasy wings.
- Use fresh chili paste for the best flavor and heat balance.
- The cornstarch slurry thickens the sauce without making it too heavy or gloopy.
- Can be served with a side of fresh vegetables or a cooling dip to balance the spice.
