Hand dipping crispy chicken wing in sauce on white plate, with fresh chilies and herb garnishes nearby

Melinda’s Crispy Sweet and Spicy Wings

Sweet and Spicy Wings

Melinda’s Crispy Sweet and Spicy Wings

American

Chicken Wings

Melinda’s Crispy Sweet and Spicy Wings

Author:

Chef Fig

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Sweet and Spicy Wings

Ingredients

  • 2 lbs chicken wings Cut at joints, discard wingettes
  • 1.5 cup Melinda’s Thai Sweet Chili Reserve 1/2 cup to coat wings
  • 1 cup fish sauce
  • 1 cup water
  • 3 cloves garlic Smashed
  • 1 inch ginger Smashed
  • 2 cup cornstarch
  • 2 gallon Ziplock bags

Garnish

  • 2 tbsp garlic chips
  • 2 tbsp green onion Sliced

Directions

  1. Open Ziplock bag and add chicken wings with Melinda’s Thai sweet chili sauce, fish sauce, water, garlic, and ginger for 1 hour up to 4 hours.

  2. When ready to fry, heat frying oil to 375 degrees.

  3. Remove chicken from marinade, shake off excess marinade, press into cornstarch, shake off excess cornstarch, and fry for 7-10 minutes or until internal temperature is 165 degrees.

  4. Drain chicken wings on paper towel, add to bowl and toss with 1/2 cup Melinda’s Thai Sweet Chili sauce.

  5. Plate and garnish with garlic chips and sliced green onions.
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