• Spicy Chicken Wings

    1 vote
    Spicy Chicken Wings
    Prep: 30 min Cook: 10 min Servings: 6
    by Marla Nichols
    26 recipes
    Asian-influenced spicy, sweet, chicken wings.


    • 2-3 lbs chicken wings
    • One part flour and 1/4 part corn starch (enough to toss wings in)
    • Salt and pepper to taste
    • Soy Ginger Glaze:
    • 1 cup water
    • 1 Tbs. minced ginger
    • 1 tsp. minced garlic
    • 3 tbs soy sauce
    • 1/2 cup brown sugar
    • 1/4 cup vinegar
    • 2 tbs agave or honey
    • 1/4 cup gochujang (Korean chile paste)
    • 1/4 cup ketchup
    • 1 Tbs. sesame oil
    • Garnish:
    • 1/4 cup toasted sesame seeds
    • 1/2 cup chopped peanuts
    • 1 tsp. chili flakes


    1. Wash chicken wings, pat dry with paper towel and refrigerate (uncovered) for one hour.
    2. In a sauce pot, stir together water, ginger, garlic, soy sauce, vinegar, brown sugar, vinegar, agave/honey, gochujang, ketchup, and sesame oil. Bring the contents to a boil, turn down and simmer for 10 minutes or until mixture is slightly syrupy. Add water as necessary to maintain a glaze-like consistency. Set aside.
    3. Remove wings from refrigerator and season on all sides with salt and pepper.
    4. In a mixing bowl, combine enough flour/cornstarch/seasonings for wings. Toss wings to coat with the flour mixture. Shake off the excess flour.
    5. Heat cooking oil in deep fryer or saucepan to about 350 degrees.
    6. Fry chicken wings, in small batches, about 5 minutes. Replenish the flour mixture in the bowl as needed.
    7. Cool fried wings on a wire rack placed over a rimmed baking sheet.
    8. When wings are cooled slightly but still warm, place the wings and the sauce in a large bowl, toss, and pile them on a serving platter. Garnish with sesame seeds, chopped peanuts, and chili flakes. Serve immediately.

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