Crispy Sweet Sticky Spicy Wings

Saturday, January 9, 20107comments

Crispy Sweet Sticky Spicy Wings
Crispy Sweet Sticky Spicy Wings
We had a few friends in last night for sips and nibbles and I was in the mood for something spicy, so I came up with this very simple sweet spicy  glaze to toss with my crispy deep-fried wings. It was fantastic. Crispy, sticky and with great spicy heat; these were irresistible and I ate way too many of them. The heat comes from Chinese fresh ground chili paste, so it is very easy to adjust the heat to suit your taste. I think this recipe will become an entertaining favorite at our house.
3 pounds chicken wings, washed, trimmed and cut in pieces.


Mix together:
  • 2 cups flour
  • 2 teaspoons freshly grated nutmeg
  • 1 tsp cayenne pepper
  • 3 tsp Chinese five spice powder
  • 4 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp ground ginger
Dip the chicken wings into an egg wash made from
  • 2 eggs
  • 4 tbsp milk
Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 8-10 minutes depending upon the size of the wings until a medium golden brown. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.

Sweet and Spicy Glaze

In a small saucepan add
  • 1 finely minced garlic clove
  • 2 tsp olive oil
Saute over medium heat until the garlic is softened but not browned. Add:
  • 2/3 cup honey
  • 2 tsp Chinese crushed chili paste (or use chopped fresh chilies) (adjust to taste)
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt
Simmer for about 5-10 minutes. Pour over all the cooked wings in a large bowl and toss well to cover the wings in the glaze before serving. You can also just serve the glaze as a dipping sauce
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+ comments + 7 comments

Kim Brown Karklin
January 23, 2010 at 10:22 PM

Just a LOVELY recipe Barry! Being a Newfie away from home for over 10 years, I totally love to find recipes from our great province (even though this has nothing to do with Newfoundland cuisine, I still think it's the best!)

As usual, I just about always tweak every recipe I find (because I love to bake & cook and like to put my twist to it). With this awesome recipe as my base, I used two garlic cloves (minced in my garlic press) and added an extra 1/4 tsp. of red chili flakes for an extra bite. Instead of wings, I slivered skinless, boneless chicken breasts. The hubby loved them. (PS: We used Ranch dressing to dip our chicken strips.)

Thanks!
Kim (Fort McMurray, AB)

January 24, 2010 at 7:16 AM

So glad you liked them Kim. Glad you put your own twist on it too. I always consider any good recipe as a starting point. ;)

Anonymous
June 26, 2010 at 5:13 PM

Hi Barry

Just wondering where I might find the Chili paste?

Thanks!

June 26, 2010 at 5:37 PM

Smetimes called "crushed chili sauce", I get mine at the local Chinese groacry but You'll probably find it in large supermarkets. Where are you writing from?

Anonymous
January 19, 2011 at 11:58 PM

what is 5 chineese spice powder,and where can u buy it?

January 26, 2011 at 3:10 PM

Chinese 5 spice powder should be available in your supermarket spice section. It is just a combo of five different spices.

September 16, 2011 at 1:16 AM

Hmmm...that must be so delicious Barry...:) Will try it soon!!!

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