Fried Sweet-and-Spicy Chicken Wings

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 to 6 servings
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Ingredients

3 cups (720 milliliters) Thai sweet chile sauce

3/4 cup (120 milliliters) sriracha, or more if you prefer it spicier

12 whole chicken wings, cut in half at the joint, with tips discarded or saved for stock

2 cups (450 grams) tempura flour

2 1/2 quarts (2.8 liters) vegetable oil, for frying 

2 cups (450 grams) cornstarch

Directions

  1. Stir the sweet chile sauce and sriracha together in a large bowl. You will be frying the wings and rolling them in this sauce while they're hot.
  2. Rinse the chicken wings in cold water, drain briefly and place in a shallow baking dish while still damp. Sprinkle the wings evenly with the tempura flour and massage until a thin batter forms.
  3. Heat the oil in a large 6-quart Dutch oven or heavy-bottom pot over high heat. Using a deep-fry thermometer, bring the temperature of the oil to 365 degrees F.
  4. Pour the cornstarch into a second large bowl. Dredge the chicken wings through the cornstarch, shake to remove any excess. Working in 3 batches, fry the wings until cooked through and golden brown, 8 to 10 minutes, turning them occasionally. The internal temperature of the chicken should be 165 degrees F.
  5. Drain the wings on paper towels briefly, then roll them in the prepared sauce. Serve hot.
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