Thai Sweet Chili Wings (VIDEO)
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!
Servings: 4
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
- 2 quarts neutral oil for frying
Sauce
- 2 tbsp neutral oil
- 2 cloves garlic grated
- 1/2 tbsp ginger grated
- 3/4 cup Thai sweet chili sauce
- 2 tbsp light soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 2 tbsp water
Cornstarch Slurry
- 1/4 cup water
- 1 tbsp cornstarch
Instructions
- Add the chicken wings to a bowl and season with, white pepper, garlic, 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 flour, cornstarch, salt, pepper, and baking powder.
- 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.
- Prepare a wire rack lined baking sheet to next to the stove. In a heavy bottomed pot over medium high heat, heat frying oil to 350°F and fry the chicken wings for 5-7 minutes until golden brown and remove them from the oil to the wire rack. Allow the oil to come back up to 350°F, then fry the wings for a 2nd time for another 2-3 minutes until deep golden brown. Remove to the wire rack to rest.
- Heat neutral oil in a pan over medium heat, Add the grated garlic and ginger and cook for 30 seconds until fragrant, then add the Thai sweet chili sauce, soy sauce, brown sugar, rice vinegar, lime juice, and water. Mix until combined, and simmer over medium heat for 4-5 minutes until reduced by about 1/3. In a small bowl, mix the cornstarch and water to create a cornstarch slurry. Add the slurry to the sauce and mix until thickened and the sauce can coat the back of a spoon. Toss the wings in the sauce and serve immediately. Enjoy!
Video
Notes
Oil Temperature: Be mindful of the oil temperature when frying the chicken wings. Do not let the oil temperature drop below 325F – otherwise the wings will turn soggy and absorb oil. I recommend using a thermometer to monitor the oil temperature closely and fry in smaller batches if necessary to avoid overcrowding.
Storage & Reheating – If the wings have been sauced, store any leftover Thai Sweet Chili Wings in an airtight container in the refrigerator for up to 3-4 days. Reheat the wings in the air fryer at 375F for 6-8 minutes until crispy.
If the wings have not been sauced, re-heat them in the air fryer at 375F for 6-8 minutes until crispy. Heat the sauce in the microwave or pot until warmed through, then toss the wings in a bowl.
You can make the sauce ahead of time and store until ready to use in an airtight container in the refrigerator for up to 1 week.
Nutrition
Calories: 561kcal | Carbohydrates: 62g | Protein: 28g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1365mg | Potassium: 302mg | Fiber: 2g | Sugar: 3g | Vitamin A: 182IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 4mg
