Siamese Chicken Wings Recipe
Deep-fried marinated chicken wings, served with our home-style sweet & sour chili sauce.
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Ingredients
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Chicken Wings
Sweet & Sour Chili Sauce
Method
Marinating the Chicken Wings
- 1
Prepare the Marinade
In a large mixing bowl, combine garlic powder, onion powder, cayenne pepper, salt, black pepper, soy sauce, and lime juice. Mix well.
- 2
Marinate the Wings
Add the chicken wings to the marinade. Ensure that the wings are well coated. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight for better flavor.
Preparing the Sweet & Sour Chili Sauce
- 3
Mix the Sauce Ingredients
In a saucepan, combine sugar, white vinegar, ketchup, water, minced garlic, and chili flakes. Stir to combine.
- 4
Cook the Sauce
Heat the mixture over medium heat until it begins to boil. Reduce the heat and let it simmer for about 5 minutes.
- 5
Thicken the Sauce
In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the sauce while stirring continuously. Cook for another 2-3 minutes until the sauce thickens. Remove from heat.
Frying the Chicken Wings
- 6
Prepare for Frying
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 7
Coat the Wings
Remove the marinated chicken wings from the refrigerator. Dredge each wing in cornstarch, ensuring they are evenly coated.
- 8
Fry the Wings
Carefully place the coated wings into the hot oil in batches to avoid overcrowding. Fry for about 8-10 minutes or until golden brown and cooked through. Use a thermometer to check the internal temperature; it should reach 165°F (74°C).
- 9
Drain and Serve
Once cooked, remove the wings from the oil and drain on paper towels. Serve warm with the sweet & sour chili sauce on the side.