Spicy and slightly sweet with unique flavors.
Ingredients
- chicken wings: 15 piece
- all-purpose flour: 0.5 cup
- oil for deep frying:
- butter: 0.25 cup
- hot pepper sauce (such as Frank's RedHot®): 0.25 cup
- Chili-garlic sauce (such as Sriracha®): 1 Tbsp
- Thai red Chili paste: 0.5 tsp
- Asian sweet Chili sauce (such as Mae Ploy® Sweet Chilli Sauce): 2 Tbsp
- honey: 2 Tbsp
Metric Conversion
Stages of cooking
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Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
-
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
-
Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
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Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.
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Pour the sauce over the chicken wings; stir to coat.
