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.
These spicy sweet sticky wings were the answer to a recent craving. We had a few friends in last night for sips and nibbles and 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 favorite 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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- 3 pounds chicken wings washed, trimmed and cut in pieces
- 2 cups flour
- 2 teaspoons freshly grated nutmeg
- 1 tsp cayenne pepper
- 3 tsp Chinese five spice powder
- 4 tsp sea salt
- 1 tsp freshly ground black pepper
- 3 tbsp ground ginger
- 2 eggs
- 4 tbsp milk
- 1 finely minced garlic clove
- 2 tsp olive oil
- 2/3 cup honey
- 2 tsp Chinese crushed chili paste or use chopped fresh chilies (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
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.
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.
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.
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