Thai Sweet and Sour Wings

Total Time:
50 min
20 min
30 min

18 to 24 wings

  • 2 cups sweet chili sauce
  • 1 cup rice vinegar
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon peeled and grated fresh ginger
  • 1 tablespoon garlic powder
  • 2 cloves garlic, finely chopped
  • Coarse black pepper, for seasoning
  • 1 gallon shortening oil, for frying
  • 18 to 24 chicken wings, cleaned and dried
  • Special equipment: a deep fryer with lid or a Dutch oven

  • Mix the sweet chili sauce, rice vinegar, fish sauce, ginger, garlic powder, garlic and pepper in a mixing bowl with a whisk until the ingredients are incorporated; set aside.

  • Fill a fryer or large Dutch oven with oil according to the manufacturer's instructions; heat the oil to 350 degrees F. Working in 2 batches, carefully drop the chicken wings into the fryer, and cover it with a lid. Fry the wings until they are golden brown, 12 to 15 minutes. Transfer the chicken to a clean bowl. Drizzle the Thai sweet-and-sour sauce over the wings.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Cook's Note: You can make the sauce up to two days in advance; keep refrigerated.

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