Crispy Sweet Chili Wings Recipe

Prep wings

Pat the 4 chicken wing pieces dry with paper towels. Season evenly with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. Let sit 10 minutes at room temperature while you prepare the batter and sauce.

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder. In a separate small bowl beat 1 large egg with 1/4 cup cold water. Pour the egg mixture into the dry ingredients and stir just until combined — batter should be slightly thick but still pourable. If too thick, add up to 1 tbsp cold water.

Heat oil

Pour 2 cups neutral oil into a medium heavy-bottomed skillet or pot (oil should be about 1.5 inches deep). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises steadily.

Coat and fry

Working in a single layer (do not overcrowd), dip each seasoned wing into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry for 6–8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Remove wings to a wire rack set over a baking sheet to drain and keep crisp. If needed, fry in two batches and keep cooked wings warm in a 200°F (95°C) oven while finishing remaining wings.

Prepare sauce

While wings fry (or immediately afterward), combine 1/4 cup store-bought sweet chili sauce, 1 tbsp honey, 1 tsp rice vinegar, 1/2 tsp light soy sauce, 1/2 tsp sriracha, 1 minced garlic clove and 1/4 tsp sesame oil in a small saucepan or skillet. Warm over low heat, stirring, until the honey dissolves and the sauce is glossy and slightly thickened, about 2–3 minutes. Do not boil aggressively — just simmer gently to meld flavors.

Toss wings in sauce

Place the hot fried wings in a large bowl. Pour the warmed sweet chili sauce over the wings and toss gently but thoroughly until each wing is evenly coated. Work quickly so the coating adheres to the hot crust.

Transfer sauced wings to a serving plate. Sprinkle with 1 tbsp thinly sliced green onions and 1/2 tsp toasted sesame seeds. Serve immediately with an optional lime wedge for squeezing over the wings.