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BBQ THAI STICKY CHICKEN WINGS

Prep Time20 mins
Cook Time1 hr 30 mins
Additional Time10 mins
Total Time2 hrs
Course: Appetizers
Servings: 4 -8
Author: the communal feast

Ingredients

  • To marinate the wings:
  • 2 pounds chicken wings already cut and ready to go
  • 2 tablespoons madras curry powder
  • 1 teaspoon kosher salt
  • 6 cloves garlic minced
  • 1 tablespoon Asian fish sauce*
  • ¼ cup unseasoned rice vinegar
  • To dredge and fry the wings:
  • 1 cup cornstarch
  • 1 cup panko Japanese breadcrumbs, finely crushed
  • Vegetable oil for frying
  • For the sweet chili sauce:
  • ½ cup unsalted butter
  • 4 cloves garlic minced
  • ¼ teaspoon red pepper flakes
  • ½ cup Gochujang paste** Asian chili sauce
  • ½ cup Franks BBQ sauce its spicy BBQ sauce, flavour profile works really well for this recipe
  • 2 tablespoons light brown sugar
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 tsp ground ginger
  • For serving:
  • 1 jalapeno seeds removed and thinly sliced, for serving
  • 2 green onions thinly sliced into strips
  • 1 tablespoon cilantro for serving
  • 1 radish thinly sliced, for serving

Instructions

For the wings:

  • In a shallow baking dish, toss the chicken in the curry powder, one teaspoon kosher salt and garlic. Sprinkle the fish sauce and rice vinegar over the wings. Arrange the chicken in a single layer, cover with plastic wrap and refrigerate for one hour or overnight.
  •  

To dredge and fry the wings:

  • Mix the cornstarch and panko in a large shallow bowl and set aside. Line a baking sheet with wax paper. Working in batches, dredge the wings in the cornstarch and panko mixture and shake off the excess. Transfer the wings to the baking sheet.
  • If you have a small fryer like we do, turn it on to max, close the lid and let the oil heat. Once the oil is hot, slowly drop the wings (you can cook 4-5 at a time easily) cook for about 6-7 minutes. Transfer wings to a paper towel. What I like to do to keep the first batches warm is turn my oven on to 200 or the lowest temperature and put a cooling rack inside and while your working the next batch, put the wings on the cooling rack in the oven to keep warm.
  • For those who want to fry the wings in a large cast iron pot, heat 2 inches of oil to 300°. Add half of the wings, and fry over moderate heat, turning once, until deep golden brown and cooked through, about 8 to 10 minutes.
  • Transfer the wings to paper towels to drain while frying the remaining wings. 
  • Baking: Follow the same instructions for to marinate wings and dredge wings.
  • Preheat the oven to 475°F. Line a baking sheet with foil and spray or brush it with the olive oil.
  • Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
  • Bake for 12-15 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 12-15 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
  • Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.
  •  

For the sweet chili sauce:

  • Heat a saucepan over medium heat. Melt the butter and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
  • Add red pepper flakes, gochujang, bbq sauce,  brown sugar, honey, ground ginger, soy sauce and rice vinegar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
  • To serve: Toss the wings in the sauce so they are completely coated. Serve on a platter garnished with green onions, cilantro, jalapenos and radish.