Recipe courtesy of Smitty's Wings and Things
Thai Sweet and Sour Wings
- Level: Intermediate
- Yield: 18 to 24 wings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 21 servings
- Calories
- 169
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 28
- Sodium
- 504
- Total: 50 min
- Active: 20 min
Ingredients
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
Directions
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.
Cook’s Note
You can make the sauce up to two days in advance; keep refrigerated.