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

Prep Time 12

Cook Time 30

Servings

Calories 781kcal

Author Kylie Mazon-Chambers

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 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 jalapeño 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

US Customary - Metric

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.

Notes

Marinate the wings overnight whenever you can. The recipe only requires one hour of marinating, but giving the fish sauce, rice vinegar, garlic, and curry powder more time to season the chicken makes a noticeable difference. It also breaks up the work, so the wings are ready to dredge and fry when you are ready to cook.

Nutrition