Gluten-Free Asian Sweet Chili Fried Chicken Wings
Crispy fried chicken wings coated in a quick sweet chili butter sauce with garlic. Deep-fried until golden brown, then tossed with melted butter mixed with sweet chili sauce. Customize the heat level with optional cayenne pepper or hot sauce. Dairy-free butter substitutes keep this recipe accessible.
Ingredients
- 3 lbs chicken wings
- 2 tablespoons butter
- 1 teaspoon garlic, minced
- ¼ cup sweet chili sauce
- cayenne pepper, pinch(optional)
- hot sauce, dashes(optional)
Instructions
- 1
Heat several inches of oil to 350F in a dutch oven or deep fryer.
- 2
Fry chicken wings 3-5 at a time until cooked through and golden brown.
- 3
Drain fried wings on paper towels while frying remaining batches.
- 4
Place butter and garlic in a microwave-safe bowl and heat until butter melts.
- 5
Mix sweet chili sauce into the melted butter and garlic.
- 6
Taste sauce and add cayenne pepper or hot sauce if desired.
- 7
Toss wings with sauce immediately before serving.
Tips
Use a thermometer to maintain oil temperature at 350F for consistent results.
Fry wings in small batches to avoid crowding the pan and lowering oil temperature.
Toss wings with sauce just before serving to prevent them from becoming soggy.
Good to Know
Refrigerate leftover wings in an airtight container up to 3 days. Reheat in oven at 350F until warmed through.
Prepare sauce components in advance. Fry wings same day for best texture and crispness.
Serve wings hot immediately after tossing with sauce. Pair with rice, vegetables, or as an appetizer.
Common Mistakes
Do not skip temperature monitoring to avoid wings cooking unevenly or burning.
Do not overcrowd the pan to avoid oil temperature dropping and wings absorbing excess oil.
Do not let wings sit in sauce too long before serving to avoid soggy coating.