Ingredients
Equipment
Method
- In a Ziplock or airtight container, mix together the soy sauce, brown sugar, rice vinegar, and oil until sugar has dissolved. Add chicken wings, massage marinade into wings, and marinate for at least 20 minutes or up to overnight.
- In a Ziplock bag, combine cornstarch, garlic powder, onion powder, and baking powder until well combined. Add chicken wings, shaking off excess marinade and reserving marinade. Shake bag until wings are well coated, then allow wings to sit for about 5 minutes to allow cornstarch to better stick to the wings.
- Air Fryer Method: Preheat air fryer to 360° F then lightly brush air fryer rack with oil to prevent sticking. Lay chicken wings in a single layer, working in batches if needed. Spray or brush wings with neutral oil, then cook for 12-15 minutes, flipping halfway through. They are ready when they are golden brown and crispy on both sides.
- While the chicken cooks, heat a small saucepan on medium heat. Add about a tablespoon of oil, then toss in garlic and cook for a few seconds until fragrant. Pour in marinade, sweet chili sauce, and water. Bring to a simmer and cook for about 10 minutes until it turns into a thick sticky glaze.
- If the sauce becomes too thick or salty, you can add a splash of water, then simmer to your desired consistency. Turn off heat and cover to keep warm.
- Increase air fryer heat to 390° F and spray a little more oil if you notice any dry spots. Cook for about 5 more minutes, or until golden and cooked through (internal temperature of at least 165 degrees F).
- Stovetop Frying Method: Heat a medium-sized pot on medium-high with a high-smoke point oil. Once hot, carefully add chicken wings in batches to avoid overcrowding. Cook for 5-7 minutes, remove and drain on a wire rack, then repeat for remaining wings.
- Allow wings to rest for 10-15 minutes and let the oil come back up to temperature.
- While the chicken cooks, heat a small saucepan on medium heat. Add about a tablespoon of oil, then toss in garlic and cook for a few seconds until fragrant. Pour in marinade, sweet chili sauce, and water. Bring to a simmer and cook for about 10 minutes until it turns into a thick sticky glaze.
- If the sauce becomes too thick or salty, you can add a splash of water, then simmer to your desired consistency. Turn off heat and cover to keep warm.
- Add chicken wings back in batches and fry for 2-3 minutes, or until golden, crispy, and an internal temperature of at least 165 F. If you do not have a thermometer, cut a small slit in the thickest part of the chicken to the bone and the juices should run clear.
- In a large bowl, toss together chicken wings and sauce until well coated. Continue to mix until there is enough sauce for a thin glaze on the wings. Garnish with sesame seeds and chopped cilantro, then serve immediately.
Nutrition
Notes
Potato Starch creates a better crunch compared to other types of flour. Cornstarch is the closest alternative.
Fish Sauce adds umami flavor to your sauce without tasting fishy.
This recipe creates enough sauce to coat chicken wings as a thick glistening glaze. If you like saucy wings, you can double or triple the sauce recipe.