Jet Tila's Roast Chicken Recipe
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Thai Sweet Hot Chicken Wings

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.

Thai Sweet Hot Chicken Wings

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.

Ingredients

12 whole chicken wings, cut in half at the joint, with tips discarded

2 cups (450g) tempura flour

2 cups (450g) cornstarch

2 1/2 quarts (2.8L) vegetable oil for frying

Sauce

3 cups (720 ml) Thai Sweet Chile Sauce

3/4 cup (120 ml) Sriracha, or more if you prefer more spicy

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