Recipe courtesy of Smitty's Wings and Things

Thai Sweet and Sour Wings

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  • Level: Intermediate
  • Total: 50 min
  • Active: 20 min
  • Yield: 18 to 24 wings
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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
  1. 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.
  2. 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.

Cook’s Note

You can make the sauce up to two days in advance; keep refrigerated.