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Spicy Thai Chicken Wings

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Jet Tila's Pulled Pork Nachos, Thai Hot Wings + Ryan Scott's Cincinnati-Style Chili, Multi-Meat Italian Football-Shaped Subs
Jet Tila's Pulled Pork Nachos, Thai Hot Wings + Ryan Scott's Cincinnati-Style Chili, Multi-Meat Italian Football-Shaped SubsNathan Congleton / TODAY
RATE THIS RECIPE
(18)

Ingredients

Sauce
  • 2 cups Thai sweet chili sauce
  • 1/2 cup sriracha
Wings
  • 6 whole chicken wings, cut in half at the joint
  • 1-2 cups tempura flour
  • 2 cups corn or potato starch
  • Oil, for frying
  • Salt and freshly ground black pepper, to taste

Chef notes

Sweet Thai chili sauce and garlicky sriracha add spicy Asian flavor to these crispy chicken wings.

Preparation

For the sauce:

In a bowl, whisk together the chili sauce and sriracha until well combined. Set aside.

For the wings:

1.

In a large deep fryer or large Dutch oven, heat oil to 350°F.

2.

Rinse chicken wings in cold water and place wet into a shallow baking dish. Sprinkle the wings evenly with the tempura flour until a thin batter forms.

3.

Dredge chicken wings in the cornstarch.

4.

Place wings a few at a time into the hot oil and cook for 8-10 minutes, turning occasionally, until cooked through and golden brown.

5.

Season hot wings with salt and pepper and toss into the spicy sauce and serve hot.