Sweet Thai Chili Wings Recipe -

Sweet Thai Chili Wings Recipe

Sweet Thai chili wings recipe with a sticky, spicy glaze you'll love. Quick and easy to make, perfect for a tasty snack or appetizer!

Prep Time 5

Cook Time 20

Resting Time 15

Total Time 40

Cuisine Thai

Course Appetizer, Snack

Serving Size people

In a food processor, blend the garlic, water, and seeded prik chi fa chili until smooth. For extra heat, add some fresh chili peppers. Set the chili paste aside for later.
In a mixing bowl, combine tempura flour and rosdee seasoning powder. Slowly add ice-cold water, stirring continuously. Mix well and let it sit for 15 minutes.
Coat the chicken evenly in the batter.
Heat oil in a wok or deep fryer to 350°F (175°C). Fry wings until they are crispy and golden, about 10–12 minutes. Make sure to turn them occasionally for even cooking.
Remove chicken from oil and let the excess oil drain off by placing them in a colander or on paper towels.
Over low heat, combine the chili paste (step 1), sugar, fish sauce, and oyster sauce in a saucepan or wok. Stir until the sugar has dissolved and the red sauce thickens slightly.
Add the drained chicken into the sauce. Toss them well to ensure they’re completely coated. Serve the spicy wings immediately. If desired, garnish with chopped green onions, sesame seeds, or coriander.

Use the nutrition card in this recipe as a guideline.
Large chilies - I used prik chi fa. This is a type of Thai chili pepper that adds a mild heat, red color, and lots of chili flavor.
Fresh chili peppers - Feel free to add more or less fresh chili peppers to taste. I used Thai Jinda chilies, but you can use a mild type if you prefer, or bird's eye chilies for an even spicier sauce.