Chicken Wings(5) Recipe
Deep fried chicken wings served with our sweet chili sauce
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Ingredients
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Chicken wings
Sweet chili sauce
Method
Chicken wings
- 1
Prep the wings
Pat the 5 chicken wing pieces dry with paper towels. Removing surface moisture helps achieve crispiness.
- 2
Inspect each piece and trim any excess skin or small bone shards. If pieces are uneven, make a small shallow cut in thicker areas so they cook evenly.
- 3
Season and coat
Place the wings in a bowl. Sprinkle 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika and 1 tbsp baking powder over the wings. Toss thoroughly so each piece is evenly coated.
- 4
Rest
Let the coated wings rest on a wire rack set over a sheet tray for 15–20 minutes at room temperature. The baking powder helps dry the skin for extra crispiness.
- 5
Heat the oil
Pour about 1 cup (or enough to give a 1–1.5 inch depth) of vegetable oil into a medium heavy-bottomed skillet or small deep pot. Heat the oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle steadily.
- 6
Fry the wings
Working in a single layer (do not overcrowd), gently lower the wings into the hot oil using tongs. Fry for 6–8 minutes, turning once halfway, until the skin is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Small batches ensure oil temperature remains steady.
- 7
Drain
Using tongs, transfer cooked wings to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let rest 3–5 minutes before serving to keep skin crisp.
Sweet chili sauce
- 8
Combine sauce ingredients
In a small bowl, combine 1/2 cup sweet chili sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp fresh lime juice and 1/4 tsp red pepper flakes (if using). Whisk until smooth and taste; adjust sweetness or acidity with more honey or vinegar to preference.
- 9
Warm (optional)
For a slightly thinner, glossy sauce, warm the mixture gently in a small saucepan over low heat for 1–2 minutes, stirring, then remove from heat. Do not boil.
- 10