Ooey Gooey Hot Spicy Chicken Wings
It has been a while since I made chicken wings. It was time so Joe found 2 packages that had the price dropped because the code date was up in 2 days. Perfect timing.
She sold me on giving her version a try … so while at the market I picked up a bottle of Mae Ploy sweet chili sauce. I am not very familiar with Asian chili sauce but was looking for something not too hot and the Mae Ploy looked like it would work.
Normally I follow a recipe exactly just once to see how it turns out. But today I was short on time plus did not have everything she called for in my pantry and with the outside temp pushing 105 degrees? … it was just use what was on hand.
OH MY GOODNESS this is one of those recipes we call a 5 star keeper.
Here are the photo steps with print out recipe to follow.
- 2 lbs. chicken wings
- 2 cups corn oil for frying
- 1/2 cup flour
- 1 tsp. smoked paprika
- 1 tsp. garlic granules
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 12 oz. bottle Mae Ploy
- (sweet chili sauce)
- 1 Tbsp dry onion (Costco)
- 1/2 tsp. garlic granules
- 1. Place Flour Mixture in a plastic bag with your chicken drumettes. About (2 lbs) 12 to 14 pieces and shake well to coat.
- 2. Heat oil to very hot about 350 degrees. Fry chicken for about 4 minutes then turn and fry another 4 minutes. Do not over crowd your skillet.
- 3. When chicken is golden brown on both sides drain on paper towels. Set aside.
- 4. In a large skillet add the bottle of sweet chili sauce, dry onion, garlic and mix. Bring to a simmer over medium heat. Simmer for a minute or 2 then add the chicken back to the skillet. Let it simmer turning to coat all pieces.
- 5. Watch it because it can caramelize and burn quickly. The sauce will begin to thicken.
- 6. Turn the heat off. Place the wings on a serving plate and pour the sauce from the pan over the chicken and serve immediately.