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Hot Sweetie Wings Recipe

Name: Vietnamese Street Kitchens Hot Sweetie Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 lbs chicken wingettes and drumettes; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbsp baking powder (aluminum-free); 0.5 cups honey; 2 tbs gochujang (Korean chili paste) or your favorite hot chili paste; 2 tbs soy sauce; 1 tbs rice vinegar; 1 tbs brown sugar; 1 tsp fresh ginger, minced; 2 cloves garlic, minced; 1 tsp sesame oil; 2 tbs water; 1 tsp cornstarch; 1 tsp toasted sesame seeds; 2 tbs fresh cilantro, chopped (or parsley if preferred); 2 tbs scallions, thinly sliced; 4 each lime wedges (optional); 2 cups neutral oil for frying (vegetable or canola)

Inspired by Vietnamese Street Kitchen

Time1h

Serves4

Sweet with a hot kick, herbs & sesame.

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Ingredients

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Wings

2 lbs chicken wingettes and drumettes

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp baking powder (aluminum-free)

Hot Sweet Glaze

1/2 cups Honey

2 tbs gochujang (Korean chili paste) or your favorite hot chili paste

2 tbs Aged soy sauce

1 tbs Rice vinegar

1 tbs Brown sugar

1 tsp fresh ginger, minced

2 cloves Garlic, minced

1 tsp Toasted sesame oil

2 tbs water

1 tsp Cornstarch

Finish & Garnish

1 tsp toasted sesame seeds

2 tbs fresh cilantro, chopped (or parsley if preferred)

2 tbs scallions, thinly sliced

4 each lime wedges (optional)

For Frying (optional alternative: oven)

2 cups neutral oil for frying (vegetable or canola)

Method

Wings

Prep and dry

Pat the wings completely dry with paper towels. Removing surface moisture helps them crisp.

Season the wings in a large bowl with kosher salt, black pepper, and baking powder. Toss to coat evenly. The baking powder helps create a crisp exterior when baked or fried.

Cooking (choose method)

Frying (recommended for crispness)

Heat neutral oil in a deep heavy pot or dutch oven to 350°F (175°C). Working in batches so you don't crowd the pot, carefully lower wings into the oil and fry for 8–10 minutes until golden brown and cooked through (internal temp 165°F / 74°C). Remove to a wire rack set over a sheet pan to drain and stay crisp.

Oven (crispy baked)

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a baking sheet lined with foil. Bake for 35–45 minutes, flipping once, until skin is crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching closely.

Hot Sweet Glaze

While wings cook, make the glaze. In a small bowl whisk the cornstarch with 2 tablespoons water until smooth and set aside.

In a small saucepan over medium heat combine honey, gochujang, soy sauce, rice vinegar, brown sugar, minced ginger, minced garlic, and sesame oil. Stir and bring to a gentle simmer.

Once simmering, stir in the cornstarch slurry and continue to simmer 1–2 minutes until the glaze thickens to a glossy, coatable consistency. Taste and adjust balance: add more gochujang for heat, more honey for sweetness, or a squeeze of lime (optional) for brightness. Remove from heat.

Finish & Garnish

Place cooked wings in a large clean bowl. Pour the warm hot-sweet glaze over the wings and toss gently but thoroughly to coat each piece. Work quickly so the glaze adheres without making them soggy.

Transfer glazed wings to a serving platter. Sprinkle with toasted sesame seeds, sliced scallions, and chopped cilantro. Serve immediately with lime wedges on the side for squeezing.

Notes

Make ahead: wings can be cooked and kept warm in a low oven; glaze can be made ahead and reheated gently. Toss wings in glaze just before serving to preserve crispness. Adjust spice by substituting sriracha or chili garlic sauce for gochujang if preferred.