Sweet Chilli Chicken Wings

Sweet Chilli Chicken Wings

By: Marge Perry & David Bonom

Sweet, spicy and savour these wings have it all as the Asian-inspired flavours blend together.

Serves 6


For the Sauce

  • 1 tablespoon sesame oil
  • 6 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 1 Jalapeño chilli, seeded, finely chopped
  • 3 tablespoons fish sauce
  • 3 tablespoons seasoned rice vinegar
  • 7 tablespoons sugar
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons sriracha sauce
  • 2 teaspoons cornflour

For the Wings

  • 1kg chicken wings , tips
    removed, split at the joint
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups canola oil


  1. For the sauce, heat the oil in a small non-stick Saucepan over medium heat. Add the garlic, ginger and chilli; cook, stirring often, until starting to soften, about 2-3 minutes. Add the sugar, fish sauce, vinegar, chili garlic sauce, sriracha sauce and 1/2 cup water.
  2. Bring to a gentle boil and cook until starting to thicken slightly, 6 minutes. Whisk in the cornflour that has been dissolved in 1 tablespoon cold water. Return mixture to a boil and cook until thickened, 1 minute. Keep warm.
  3. Preheat the oven to 200°F.
  4. Toss the chicken wings in a large bowl with the flour to coat.
  5. Heat the oil in a non-stick wok over medium, until the oil is hot enough to brown a 1-inch bread cube in 40-45 seconds. Add half the chicken wings and cook, stirring and turning occasionally, until the wings are golden brown and cooked through, about 7 minutes.
  6. Transfer to a plate lined with paper towels to drain. Place on a baking sheet and keep warm in the preheated oven. Repeat with the remaining wings.

For this recipe, we recommend using the Anolon Endurance+ 16cm/1.9L Saucepan and 36cm Wok.

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