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Thai Sweet Hot Chicken Wings
By Chef Jet
January 6, 2020
It’s no secret that my food vice is fried chicken wings. If I had no self-control I’d eat about 10 pounds a day. Not just any though, these are my famous sweet and hot wings. It’s the perfect balance between sweet, hot, and savory. Using tempura flour will give you a super crunchy exterior that will soak up this great sauce.
Directions
1Make the sauce by stirring together sweet chile sauce and Sriracha in a large bowl. You will be frying the wings and rolling them into this sauce while hot.
2Rinse chicken wings in cold water, drain briefly, and place into a shallow baking dish still wet. Sprinkle the wings evenly with the tempura flour, massage until a thin batter forms.
3Heat a large 6 quart Dutch oven or pot large Dutch oven over high heat. Using a frying thermometer, bring the temperature of the oil to 365 degrees F.
4Pour the cornstarch In a separate large bowl. Dredge chicken wings through one more layer of cornstarch, dust off the excess and fry wings in three batches. Cook each batch for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. The internal temp should be 165 degrees F.
5Drain the wings on paper towels briefly and roll them in the prepared sauce. Serve hot.