Spicy Thai Chicken Wings
Jet Tila's Pulled Pork Nachos, Thai Hot Wings + Ryan Scott's Cincinnati-Style Chili, Multi-Meat Italian Football-Shaped Subs
Nathan Congleton / TODAY
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3.6666667 (9 rated)

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


  • Sauce

    • 2 cups Thai sweet chili sauce
    • 1/2 cup sriracha
  • Wings

    • 6 whole chicken wings, cut in half at the joint
    • 1 to 2 cups tempura flour
    • 2 cups corn or potato starch
    • Oil, for frying
    • Salt and freshly ground black pepper, to taste


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.

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