Fried Sticky Hoisin Wings

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 to 6 serving
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Vegetable oil, for deep frying

3 pounds chicken wingettes and drumettes 

1/4 cup cornstarch 

Kosher salt 


4 tablespoons unsalted butter

1 clove garlic, minced 

1 bunch scallions (4 to 5), chopped, whites and greens separated

1 teaspoon minced ginger 

1/4 cup hoisin 

1/4 cup honey 

2 tablespoons soy sauce 

1 tablespoon distilled white vinegar 

1 teaspoon sambal oelek or sriracha 


Special equipment:
a deep-fry thermometer
  1. For the wings: Fill a large, wide pot with about 1 1/2 inches of oil and bring it to 375 degrees F on a deep-fry thermometer. Toss the chicken wings with the cornstarch and 1/2 teaspoon salt in a large bowl.
  2. Fry half of the wings until golden brown and crisp, about 16 minutes, then transfer to a paper towel-lined tray. Bring the oil back up to 375 degrees F and fry the remaining wings.
  3. For the sauce: While the wings cook, melt the butter in a small saucepan over medium-high heat. Add the garlic, scallion whites and ginger and cook, stirring, until golden, about 2 minutes. Add the hoisin, honey, soy sauce, vinegar and sambal oelek and bring just to a simmer. Remove from the heat.
  4. Put the wings in a large bowl and drizzle with the sauce. Add the scallion greens and toss to coat. Serve immediately.