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Sweet Chili Wings

These wings are some of my favorites ever. Which is a pretty aggressive statement. But they are both sweet and spicy; with unique flavors and delicately crispy from a light breading.
Course Appetizer
Cuisine Asian
Keyword chicken, chicken wings, chili, curry powder, fish sauce, fried chicken, gochujang, sweet chili, wings
Prep Time 12 hours
Cook Time 30 minutes
Servings 4

Ingredients

To marinate the wings:

  • 2 pounds chicken wings, separated into flats and drumsticks
  • 2 tablespoons madras curry powder
  • 1 teaspoon kosher salt
  • 6 cloves garlic, minced
  • 1 tablespoon Asian fish sauce*
  • ¼ cup unseasoned rice vinegar

To dredge and fry the wings:

  • 1 cup cornstarch
  • 1 cup panko, (Japanese breadcrumbs) finely crushed
  • Vegetable oil, as needed, for frying

For the sweet chili sauce:

  • ½ cup unsalted butter
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • ½ cup Gochujang paste
  • 2 tablespoons light brown sugar
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar

For serving:

  • 1 jalapeno seeds removed and thinly sliced, for serving
  • 2 green onions, thinly sliced into strips
  • 1 tablespoon cilantro, for serving
  • 1 radish, thinly sliced, for serving

Instructions

For the wings:

  • In a shallow baking dish, toss the chicken in the curry powder, one teaspoon kosher salt and garlic.
  • Sprinkle the fish sauce and rice vinegar over the wings. Arrange the chicken in a single layer, cover with plastic wrap and refrigerate for one hour or overnight.

To dredge and fry the wings:

  • Mix the cornstarch and panko in a large shallow bowl and set aside. Line a baking sheet with wax paper.
  • Working in batches, dredge the wings in the cornstarch and panko mixture and shake off the excess. Transfer the wings to the baking sheet.
  • In a large saucepan, heat 2 inches of oil to 350ºF (180ºC). Working in batches, add a few of the wings to the oil, and fry over moderate heat, turning once, until deep golden brown and cooked through, about 8 to 10 minutes.
  • Transfer the wings to paper towels to drain while frying the remaining wings.

For the sweet chili sauce:

  • Heat a saucepan over medium heat. Melt the butter and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
  • Add red pepper flakes, gochujang, brown sugar, honey, soy sauce and rice vinegar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.

To serve:

  • Toss the wings in the sauce so they are completely coated. Serve on a platter garnished with green onions, cilantro, jalapeños and radish.