Thai Sweet Chili Wings

5 from 9 votes

These sweet thai chili wings are crispy on the outside and juicy on the inside. They're toss in a sweet thai chili sauce and so delicious!

Prep Time1

Cook Time20

Total Time1 20

Course: Main Course

Cuisine: Thai

Servings:

Author: Chris Joe

Ingredients

Chicken Wings

2 lbs chicken wings
1 tsp salt
1/2 tsp white pepper
4 cloves garlic grated
1 inch ginger grated
2 tbsp soy sauce
1 tsp sesame oil

Seasoning Mix

1 cup flour
1 cup cornstarch
1/2 tbsp kosher salt
1/2 tbsp white pepper
1/2 tbsp baking powder

Sauce

3/4 cup Thai sweet chili sauce
2 tbsp light soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
2 cloves garlic grated
1/2 tbsp ginger grated
2 tbsp neutral oil
1 tbsp lime or lemon juice
2 tbsp water

Cornstarch Slurry

1/4 cup water
1 tbsp cornstarch

US Customary - Metric

Instructions

Marinate chicken wings in a bowl with salt, white pepper, grated garlic, grated ginger, soy sauce, and sesame oil for 1 hour or up to overnight for best results.
In a large bowl, mix together the ingredients in the Seasoning Mix.
Dredge the marinated chicken wings in the Seasoning Mix and press the coating in well with your hands to stick to the chicken. Place on a tray and let rest for 15 minutes while you heat up the oil.
In a heavy bottomed pot, heat frying oil to 350F and fry for 5-7 minutes and remove. Allow the oil to come back up to temperature, then double fry them for another 2-3 minutes.
In a medium saucepan, fry the grated garlic and ginger for 30 seconds then mix together the rest of the sauce ingredients and simmer over medium heat for 4-5 minutes. Add the cornstarch slurry 2 tbsp at a time until the sauce becomes a thick consistency. Coat the wings in the sauce and enjoy!

Video

Notes

Watch the oil temperature - It is crucial that you keep your oil temperature as close to 350F as possible! If they drop in temperature, you will find your wings are not as crispy and can even taste soggy/oily. My first tip is to use a thermometer, to keep an eye on the temperature. My second tip is to fry your wings in batches if you find that you cannot keep the oil hot enough - it's likely due to crowding.

Rest after dredging - Once the wings are dredged in the seasoning mix, let them rest for 10-15 minutes. This helps the batter stick to the chicken when frying!

Internal temperature - If you are not a seasoned pro at cooking (and honestly, even if you are!) I would highly recommend you use a meat thermometer to check your chicken - you want the internal temp to be at 165F. Undercooked chicken can lead to food poisoning, so always err on the side of caution!

Nutrition