Crispy Sticky Asian Garlic Chilli Wings

Double-fried chicken wings with an ultra-crispy starch coating, tossed in a glossy, sweet, savory, and spicy garlic chili glaze garnished with fresh aromatics.

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Prep Time 25

Cook Time 35

Total Time 1

Servings: 4 servings

Course: Appetizer, Main Dish, Snack

Cuisine: Asian Fusion, Korean-inspired

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Wings and Marinade

2.5 lbs chicken wings flats and drumettes
1 tbsp fresh ginger grated
2 cloves garlic minced
1 tsp salt
0.5 tsp white pepper

Crispy Coating

1 cup cornstarch or potato starch
0.5 cup all-purpose flour
1 tsp baking powder
2 quarts neutral frying oil

Sticky Glaze & Garnish

6 cloves garlic finely minced
3-5 fresh red chillies chopped
0.5 cup soy sauce
0.5 cup honey
2 tbsp rice vinegar
2 stalks green onions sliced

Equipment

Heavy-bottomed Pot (for frying)
Wire Rack and Baking Sheet
Large wok or skillet for sauce
Spider strainer
Candy/Deep-fry thermometer

Method

Marinate wings with ginger, garlic, salt, and white pepper for 20 minutes.
Whisk together cornstarch, flour, and baking powder. Dredge marinated wings thoroughly in the mixture.
Heat oil to 325°F (160°C). Fry wings in batches for 6-8 minutes until cooked through but pale. Remove to a wire rack.
Let wings rest for at least 10 minutes.
Meanwhile, sauté minced garlic and chilies in a wok. Add soy sauce, honey, and vinegar. Simmer until syrupy (5-8 mins).
Increase oil heat to 375°F (190°C). Perform the second fry on wings for 2-4 minutes until golden brown and extremely crispy.
Immediately toss hot, crispy wings in the sticky glaze in the wok until coated.
Garnish generously with sliced green onions and fresh chilies. Serve immediately.

Notes

The double-fry method is essential for the texture; do not skip the resting period between fries. Adjust the number of fresh chilies to suit your spice tolerance.