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
Scale
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.
