Thai Sticky Chicken Wings
Thai Sticky Chicken Wings are double- battered and fried crispy, drenched in a sticky, sweet and spicy Asian orange sauce. Serve these sticky and crunchy wings at your next dinner party or for an easy weeknight meal!
Ingredients
Sticky Sweet-Heat Chili Orange Sauce
- 1 teaspoon Garlic Paste
- ½ teaspoon Ginger Paste
- ½ teaspoon Sesame Oil
- ½ cup Sweet Chili Sauce
- 2 tablespoon Red Garlic Chili Paste add more for additional spice
- 2 tablespoon Soy Sauce
- ½ Large Orange juiced
Garnishment
- ¼ cup Green Onion
- ¼ cup Cilantro
- 1 teaspoon Sesame Seeds
Chicken Wing Ingredients
- 1 lb Party Chicken Wings Room Temperature
- 2 cups Flour
- ¼ cup Corn Starch
- 3 tsp Season All divided (2 teaspoon + 1 tsp)
- ¼ teaspoon Black Pepper
- Oil for frying
Instructions
Chicken Wing Prep
- After chicken wings are brought to room temp, pat dry with a paper towel and set aside.
- Season chicken wings with 1 teaspoon of season all.
- On a large plate, mix flour, corn starch, 2 teaspoon season all and black pepper.
- coat chicken wings with flour mixture and place on a rack, set aside.
Sweet Orange Chili Wing Sauce
- In a large bowl, combine garlic, ginger, sesame oil, sweet chili sauce, red garlic chili paste, soy sauce, and the juice of half an orange. Set aside.
Frying Chicken Wings
- Depending on your frying method, adjust amount of oil based on the size of the pan. There should be enough oil to completely immerse the wings in oil.
- Fry chicken wings on high heat (375 degrees fahrenheit) for 10 minutes or until chicken is crispy, golden and cooked through.
- Place cooked chicken wings on a rack to rest for 5-10 minutes.
- Take the bowl of sauce and toss cooked wings into sauce.
- Plate wings and top with sesame seeds, green onion and cilantro and enjoy!