Spicy Asian Sticky Wings
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Juicy wings tossed with salt; dried in fridge uncovered to get skin brittle enough to fry crisp. Butter melted with fresh garlic browns fragrant; stirred with hoisin and korean chili paste for a bold sauce. Wings deep-fried in batches till skins crackle, internal temp steady at 165°F. Tossing wings hot in sticky glaze, garnished with scallions and black sesame seeds adds crunch. Keys: salt early and air-dry wings; don’t crowd frying vessel; adjust sauce to taste if sweeter or fiery preferred. Sub hoisin for plum sauce if out. Watch wing edges for fist-sized bubbles signaling done. Oil temp best kept steady or wings soggy. Great for game nights or late bites when you want messy finger licking goodness balanced by savory heat.
Prep:
12 min
Cook:
12 min
Total:
24 min
Servings:
4 servings
#Asian wings
#fried chicken
#game day food
#spicy wings
#appetizer
Salted wings chilling open fridge air. Skin tightens; moisture leaves like steam on cold glass. Dryness is the secret — no soggy skins. Butter melts slow, garlic crackles and swells to fragrance, hoisin and chili stirred in thickening sauce with vibrant color. Oil ripples steady at 350; wings slip in, bubbling, transforming skin to crackles and crunch. Arms of crispy golden bite-clusters—spicy, sticky coats dripping gloss. Green onions scatter bright grassy snap, black sesame seeds for subtle nuttiness atop. Forgotten wing trials taught: air dries better than paper towels, hot oil is no joke, crowding kills crispness, timing varies but feel and sight don’t lie. Sauce twists can magnetize or mellow heat. Worth every messy finger lick. High-risk, high-reward game day epiphany.
Ingredients
- 2 pounds chicken wings, separated into flats and drumettes
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup hoisin sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- Sliced green onions for garnish
- Black sesame seeds for garnish
- Vegetable oil for frying
About the ingredients
Chicken wings best split into flats and drumettes for even cooking; whole wings take longer. Kosher salt pulls moisture, making skins tougher for crisping—no iodized salt here, flavor difference is subtle but real. Butter for richness is key, but limit to avoid greasy sauce; sub ghee or coconut oil for nutty warmth or dairy-free versions. Garlic and fresh ginger give raw heat and aroma—powder forms won’t give same pop, fresh is worth prep. Hoisin is sweet-umami backbone; plum sauce good backup. Switched out original Asian garlic chili sauce for sriracha for sharper heat; adjust to taste. Sesame oil finishes sauce with toasted note—don’t skip, it’s tiny but impactful. Green onions add freshness at end, black sesame seeds spice visual and textural contrast. Vegetable oil with high smoke point like canola or peanut needed for deep frying; olive oil burns too easily, avoid. Sauce thickness controlled by simmer time; add splash water or lime juice for balance if too thick.
Method
- Start by drying wings. Toss wings with kosher salt. Lay them single layer on wire rack over sheet pan. Leave uncovered in fridge minimum 1.5 hours, preferably overnight to pull moisture off skin. Drier skin means cracklier finish when fried. If short on time pat dry thoroughly with paper towels. Skip fridge step only if desperate but crispness suffers.
- Next make sauce. Melt butter over medium heat in small pan. Add minced garlic and let sizzle for about 1 minute until fragrant but not browned — garlic burns fast here so watch like hawk. Stir in hoisin, sriracha (switch from original garlic chili sauce if you want more straightforward heat; it’s a reliable swap), grated ginger, and drizzle sesame oil last. Simmer gently for 3-6 minutes. Sauce thickens, glossy sheen. Remove from heat and set aside.
- Heat frying oil in deep dutch oven or deep fryer to steady 350°F. If no thermometer, test with small piece of wing skin — it should bubble up vigorously and float immediately. Fry wings in batches—don’t crowd pan or temp plunges; oil sogs wings. Cook 9 to 11 minutes, flipping once halfway. Ready when skin is deeply golden, bubbles crisp around edges, and meat temp hits around 165°F. Drain wings on wire rack atop paper towels to keep skin crisp and not steamy.
- Last step—coat wings promptly. Put fried wings in large bowl, pour sauce over while still hot. Toss thoroughly. Wings should be glossy and sticky but not drowning. Garnish liberally with sliced green onions and black sesame seeds. Serve them right away; skin will soften if left. Perfect for gathering, hands will get messy but worth it.
- Common hiccup: wings limp? Cold wings hitting oil shock it—pat dry again, ensure oil fully hot. Sauce too thick? Add splash water or lime juice to thin and brighten. Not spicy enough? More sriracha or a pinch cayenne powder spots fire. Butter burnt in sauce? Low heat and watch garlic tightly. Hoisin missing? Use plum or even a mix plum + miso paste for umami twist.
Cooking tips
Dry the wings uncovered in fridge; this step changes everything—skin toughens and crisps instead of soggy. Don’t shortchange drying. Use wire rack, not just paper towels; air must circulate, excess moisture escapes. Sauce needs constant watch once garlic hits butter or it scorches. Watch garlic color closely—light golden is the mark. Simmer sauce until slightly thickened; this concentrates flavors and improves glaze cling. Maintain oil temperature strictly at 350°F—too low, wings soak oil; too hot, skin blisters but inside raw. Fry in batches, small quantities to keep temp stable. Use tongs or slotted spoon to flip and remove wings carefully. Drain on wire rack set over towels, not just towels—wings pooling fat become limp fast. Toss wings immediately in warm sauce for best sticky coating adherence. Garnish adds crunch and aroma contrast. Serve hot—leave to sit, wings soften and sauce gets gloopy messy. Fail-safe tweaks: cold wings and oil cause puggy skins—pat drier, keep oil temp consistent. Sauce adjusting—boost heat or sweetness depending on mood. Remember, sensory cues like color, crispness, aromas trump strict timing.
Chef's notes
- 💡 Dry wings uncovered in fridge on wire rack minimum 1.5 hours for crunch. Skip fridge only if desperate; paper towels alone won't cut it. Skin must toughen, moisture out. Too damp means limp fried skin, no crackle. Aim for brittle feel before frying.
- 💡 Butter-garlic base heats fast; watch closely. Garlic browns in seconds if not careful, ruins sauce. Light golden color only. Add hoisin, sriracha, ginger only after garlic softens aroma. Sesame oil last for toasted note, tiny change but noticeable flavor punch.
- 💡 Maintain oil temperature around 350°F steady. Fluctuation kills crispness; cold wings shock oil lowers temp, soggy skin. Fry in small batches; overcrowding drops heat quick. Use thermometer or bubble test with skin chunk. Bubbles must be vigorous, float fast.
- 💡 After frying, drain wings on wire rack over towels, never pile on towels. Fat pooling = soggy skin quickly. Toss wings immediately in warm sauce. Hot wings absorb sauce best, glossy, sticky but not drowned. Sauce cools fast; tossing early locks glaze tight.
- 💡 Sauce tweaking is key: too thick? Thin with splash water or lime juice. Not spicy enough? Add sriracha or cayenne powder in spots, layered heat better. No hoisin at hand? Plum sauce works or mix plum plus miso for umami depth. Butter can swap with ghee or coconut oil for dairy-free options.
Common questions
How long to dry wings?
At least 1.5 hours uncovered fridge is minimum. Longer better, overnight ideal. Paper towels not enough, must air circulate. Skin feels brittle, drier skin means crackle finish after frying.
Can I sub hoisin?
Yes, plum sauce nearby works. Also combo plum plus miso paste ups umami. Original garlic chili sauce swapped for sriracha here for sharper heat. Adjust spice level with sriracha or cayenne powder additions.
Wings limp after frying?
Oil temp too low or wings not dried well. Cold wings shock oil, drops temp. Pat wings dry again, ensure oil fully hot at 350°F. Fry in small batches, don’t crowd pan, temp must stay stable.
How to store leftovers?
Cool completely. Store in airtight container fridge up to 2 days. Reheat in oven or air fryer to regain crispness; microwave makes soggy skin. Sauce thickens refrigerated; may need gentle warming and stirring.
