Crispy Sweet Spicy Sticky Wings
Crispy Sweet Spicy Sticky Wings. One thing I know from years of recipe development is that people LOVE crunchy sticky wings. This spicy version is in our TOP 3 wing recipes ever.
Last night, we had a few friends in for sips and nibbles. These party-friendly spicy sweet sticky wings were the answer to a recent craving.
I was in the mood for something spicy. So I came up with this very simple sweet spicy glaze to toss with my crispy deep-fried wings. It was fantastic.
Crispy, sticky and with great spicy heat; these were irresistible and I ate way too many of them. The heat comes from Chinese fresh ground chili paste, so it is very easy to adjust the heat to suit your taste.
I think this recipe will become an entertaining favourite at our house.
Jan 30, 2016 UPDATE: We are having friends over again tonight and they are still asking for these wings. I cannot count the number of time I have served them over the years.
I took the opportunity to update the photos in the post and then Spouse and I quickly devoured the plate full before any of our guests arrived. This simple recipe certainly does not disappoint.
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Crispy Sweet Sticky Spicy Wings
Crispy Sweet Sticky Spicy Wings - One thing I know from years of recipe development is that people LOVE crunchy sticky wings. This spicy version is in our TOP 3 wing recipes ever.
Ingredients
For the Wings
- 3 pounds chicken wings, washed, trimmed and cut in pieces
- 2 cups flour
- 2 teaspoons freshly grated nutmeg
- 1 teaspoon cayenne pepper
- 3 teaspoon Chinese five spice powder
- 4 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoon ground ginger
- 2 eggs
- 4 tablespoon milk
For the Glaze
- 1 finely minced garlic clove
- 2 teaspoon olive oil
- ⅔ cup honey
- 2 teaspoon Chinese crushed chili paste, or use chopped fresh chilies (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
Instructions
To Prepare the Wings
- Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips. Pat dry with paper towels.
- Mix together the flour, nutmeg, cayenne pepper, five spice powder, sea salt, black pepper and ground ginger.
- Prepare an egg wash by whisking together the eggs and milk.
- Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
- Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
To Prepare the Glaze
- Add the oil and garlic to a small saucepan.
- Saute over medium heat until the garlic is softened but not browned.
- Add the remaining ingredients and simmer for about 5-10 minutes.
- Pour over all the cooked wings in a large bowl and toss well to cover the wings in the glaze before serving.
- You can also just serve the glaze as a dipping sauce if you prefer.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
6Serving Size
⅙ of recipeAmount Per Serving Calories 1081Total Fat 59gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 34gCholesterol 249mgSodium 2673mgCarbohydrates 92gFiber 4gSugar 33gProtein 46g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Just a LOVELY recipe Barry! Being a Newfie away from home for over 10 years, I totally love to find recipes from our great province (even though this has nothing to do with Newfoundland cuisine, I still think it's the best!)
As usual, I just about always tweak every recipe I find (because I love to bake & cook and like to put my twist to it). With this awesome recipe as my base, I used two garlic cloves (minced in my garlic press) and added an extra 1/4 tsp. of red chili flakes for an extra bite. Instead of wings, I slivered skinless, boneless chicken breasts. The hubby loved them. (PS: We used Ranch dressing to dip our chicken strips.)
Thanks!
Kim (Fort McMurray, AB)
So glad you liked them Kim. Glad you put your own twist on it too. I always consider any good recipe as a starting point. 😉
Hi Barry
Just wondering where I might find the Chili paste?
Thanks!
Smetimes called "crushed chili sauce", I get mine at the local Chinese groacry but You'll probably find it in large supermarkets. Where are you writing from?
what is 5 chineese spice powder,and where can u buy it?
Chinese 5 spice powder should be available in your supermarket spice section. It is just a combo of five different spices.
Hmmm...that must be so delicious Barry...:) Will try it soon!!!
When do you put the honey on? I dont see it kn your recipe details just in the ingriedients
Refer to instruction 3
Hi, where do you find fresh nutmeg? I have only seen powered noutmeg in stores. Also, have you ever tried this version in the oven?
Thanks
I do see it in the spice aisle sometimes but I generally get it at the bulk store.
I liked the question @ whether or not you can cook them in the oven...
Yes. There are a couple of baked wings recipes on the website. Check those for method.
My family loves the recipe!