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.
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.