Sweet and Spicy Chicken Wings were born from a simple experiment in my kitchen, blending flavors that strike the perfect balance of heat and sweetness. I wanted something different yet easy to make, and Sweet and Spicy Chicken Wings turned out to be just that. Each time I make Sweet and Spicy Chicken Wings, I’m reminded of their crispy, golden-brown exterior and the sticky, vibrant glaze that clings to every wing. Whether for a game day or a family dinner, these wings have become a go-to in our home, satisfying everyone from spice lovers to those with a sweet tooth.
The Perfect Marinade
The first time I made these wings, I knew the marinade was going to be essential. A mix of sea salt, black pepper, and grated ginger brings a deep, savory flavor that complements the sweet and spicy glaze. Letting the wings marinate for at least two hours allows the seasoning to penetrate the meat, adding so much flavor with each bite. It’s a simple step, but it makes a huge difference, creating a delicious foundation for these Sweet and Spicy Chicken Wings that no one can resist.
Double Frying for Extra Crispiness
Double frying might sound like extra work, but it’s what gives these Sweet and Spicy Chicken Wings that incredible crunch. The first fry sets the wings to a light golden color, while the second fry takes them to a deep, crispy perfection. I use a tempura batter mix to coat the wings, creating a light yet crisp texture that holds up beautifully under the sticky glaze. Trust me, once you try double frying, you’ll understand why it’s the key to wings that are crispy on the outside yet tender and juicy on the inside.
Finally, the star of the dish: the sweet and spicy glaze. Made with ingredients like soy sauce, gochujang, and maple syrup, the glaze perfectly balances spicy heat and a touch of sweetness. It’s thick enough to coat each wing and leave them glistening with flavor. I like to garnish the wings with sesame seeds and green onions, adding a final touch of texture and color. Whenever I serve these, the wings disappear in minutes, leaving only sticky fingers and happy smiles—these Sweet and Spicy Chicken Wings truly are a crowd-pleaser.
Table of Contents
Chef’s Notes- Sweet and Spicy Chicken Wings
- Double-Frying Technique for Extra Crispiness: Double-frying the wings at different temperatures helps create an ultra-crispy texture. First fry at a lower temperature to cook the wings through, then fry at a higher temperature to get them golden and crispy.
- Ensuring Perfect Sauce Consistency: When making the glaze, simmer until it thickens slightly but remains pourable. If the sauce becomes too thick, add water 1 tablespoon at a time to reach the desired consistency.
- Balancing Sweetness and Spice: Adjust the sweetness or spice by increasing or reducing the gochujang, sriracha, or maple syrup. This allows for a personalized level of heat and sweetness that fits your palate.
- Keeping the Wings Hot and Fresh: To keep fried wings hot and crispy until serving, place them on a wire rack in a warm oven (200°F) as you finish each batch. This prevents sogginess and retains heat.
- Adding Garnish for Extra Flavor: Freshly toasted sesame seeds and green onions add an extra layer of flavor and visual appeal. You can also sprinkle chili flakes or drizzle a bit of honey for additional heat or sweetness.
Sweet and Spicy Chicken Wings
4
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kcal1
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minutesExperience the perfect blend of sweet and spicy with our Simple Sweet and Spicy Chicken Wings! Crispy on the outside and tender inside, these wings are glazed with a delectable sauce that strikes the ideal balance between heat and sweetness. Ideal for any gathering, from casual game days to elegant dinner parties, this recipe is both straightforward and bursting with flavor. Whether you’re a seasoned chef or a kitchen novice, these wings are sure to impress and satisfy every palate. Elevate your appetizer game with this irresistible chicken wing recipe today!
Ingredients
- Garnish (Optional)
½ tsp toasted sesame seeds
1 tbsp finely chopped green onions
- Alternative Ingredients:
Chicken Wings: Replace with chicken drumsticks or thighs for a different texture.
Gochujang: Use sambal oelek or another chili paste if unavailable.
Rice Vinegar: Substitute with a mixture of rice vinegar and sugar.
Maple Syrup: Use agave nectar or honey as alternatives.
Soy Sauce: Tamari for a gluten-free option.
Cornstarch: Arrowroot or tapioca starch can be used interchangeably.
Hot Sauce: Any preferred brand like Tabasco or Frank’s can be used.
Hoisin Sauce: Replace with mushroom sauce for a vegetarian option.
Tempura Batter Mix: Substitute with rice flour for a gluten-free version.
Honey Mustard: Use Dijon mustard mixed with a touch of honey as an alternative.
- Alternative Ingredients:
Chicken Wings: Replace with chicken drumsticks or thighs for a different texture.
Gochujang: Use sambal oelek or another chili paste if unavailable.
Rice Vinegar: Substitute with a mixture of rice vinegar and sugar.
Maple Syrup: Use agave nectar or honey as alternatives.
Soy Sauce: Tamari for a gluten-free option.
Cornstarch: Arrowroot or tapioca starch can be used interchangeably.
Hot Sauce: Any preferred brand like Tabasco or Frank’s can be used.
Hoisin Sauce: Replace with mushroom sauce for a vegetarian option.
Tempura Batter Mix: Substitute with rice flour for a gluten-free version.
Honey Mustard: Use Dijon mustard mixed with a touch of honey as an alternative.
Directions
- Marinating the Chicken: Start by rinsing and patting the chicken wings dry with paper towels. In a large mixing bowl, combine the sea salt, black pepper, and grated ginger. Toss the wings in this seasoned mixture to ensure they are evenly coated. Cover the bowl and let the wings marinate in the refrigerator for at least 2 hours to absorb the flavors deeply.
- Preparing the Sauce: Choose your desired glaze. For the Red Spicy Glaze, combine soy sauce, rice vinegar, gochujang, sriracha, granulated sugar, maple syrup, minced garlic, and honey mustard in a saucepan. Heat over medium, stirring constantly until the mixture begins to thicken, approximately 4-5 minutes. Remove from heat and set aside. For the Soy Garlic Glaze, mix tamari, rice vinegar, brown sugar, maple syrup, minced garlic, apple cider vinegar, hoisin sauce, and water in a saucepan. Bring to a simmer over medium heat, stirring until the sauce thickens slightly, about 5 minutes. Remove from heat and set aside.
- Coating the Wings: For a dry coating, evenly dust the marinated wings with ½ cup cornstarch, ensuring excess is shaken off. For a wet batter, whisk together tempura batter mix, ¼ cup cornstarch, and ¾ cup cold water in a separate bowl until smooth.
- First Frying: Heat the vegetable oil in a deep fryer or large pot to 320°F (160°C). Carefully add the wings in batches to prevent overcrowding. Fry for about 6 minutes until they achieve a light golden color. Use a wire skimmer to remove the wings and drain them on a wire rack or large mesh strainer.
- Second Frying: Increase the oil temperature to 350°F (175°C). Return the drained wings to the oil in a single batch and fry for an additional 5 minutes until they become crispy and golden brown. Remove and drain once more on the wire rack.
- Tossing with Sauce: Place the double-fried wings into a large bowl. Pour your chosen glaze over the wings and toss thoroughly to ensure each wing is well-coated. For an extra glossy finish, you can hand-brush the wings with additional sauce. Garnish with toasted sesame seeds and chopped green onions before serving. Optional Step: For added heat, sprinkle chili flakes over the wings.
Equipment
- deep fryer
- large pot
- wire rack
- mixing bowls
- measuring cups and spoons
- tongs
- wire skimmer
- slotted spoon
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 25g
- Protein: 30g
- Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 90mg
- Sodium: 800mg
- Potassium: 300mg
- Fiber: 2g
- Sugar: 18g
- Vitamin A: 200IU
- Vitamin C: 3mg
- Calcium: 40mg
- Iron: 1.5mg
FAQs- Sweet and Spicy Chicken Wings
Can I use an air fryer instead of deep-frying?
Yes, you can air fry these wings at 400°F for about 20-25 minutes, flipping halfway. They may not be as crispy as deep-fried, but they’ll still be delicious.
How can I make these wings gluten-free?
Use gluten-free tempura batter mix or substitute with rice flour. Ensure all sauces, like tamari in place of soy sauce, are also gluten-free.
What’s the best way to store leftovers?
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to restore crispiness.
How do I make the wings spicier or milder?
Increase the gochujang and sriracha for more heat, or substitute half the gochujang with ketchup for a milder taste.
Can I prep the wings in advance?
Yes! Marinate and coat the wings up to a day in advance. The sauces can also be made ahead and stored in the fridge. Fry the wings just before serving for the best texture.
