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.
Crispy Sweet Spicy Sticky Wings
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.
Crispy Sweet Spicy Sticky Wings
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 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
For the Glaze
- 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
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
1/6 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.
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Go Cook Yummy
Sunday 30th of August 2020
Just tried it yesterday. My child was in love from these sweet wings. Thank you!
AJ
Wednesday 26th of August 2020
I made this recipe today and it was delicious. I did do a few things different: I used boneless, skinless chicken thighs and chicken breast strips, because there were no wings in the store. I also soaked my chicken in buttermilk for an hour in the refrigerator before flouring. I used by new Emeril air fryer my husband just bought me. The prep time for me was an hour, gathering the seasonings and buttermilk soak. But it really is delicious!