The Best Wok Fried Chicken Wings With Sweet And Spicy Glaze

Hello, food adventurers and kitchen enthusiasts! Welcome to Mangoes and Palm Trees, where we blend global flavors with family traditions.

Today, we’re thrilled to share our ultimate sweet and spicy chicken wings recipe. During one of our family adventures through Asia, we wandered into a bustling street market.

Vendors there tossed crispy wings in a wok with a glaze that danced between sweet and spicy—a taste we couldn’t forget! Back in our sunny kitchen, we’ve perfected this dish.

It captures that magic with a blend of crispy texture and irresistible flavors. Whether it’s a lively gathering or a cozy night in, this chicken wings recipe is a crowd-pleaser that’s easy to whip up.

Ready to dive into this wok fried chicken masterpiece? Let’s get started!

Why Wok Fried Chicken Wings?

Chicken wings are a universal favorite, but wok-frying takes them to another level. The wok’s high heat sears the wings quickly, locking in juices.

This crisps the skin—a technique we picked up from Asian street vendors. The sweet and spicy glaze adds a perfect balance.

It makes these spicy chicken wings stand out from baked or fried versions. This method enhances flavor and cuts down on mess.

It’s an easy chicken wing recipe for any home cook. Plus, our family’s market discovery adds a layer of adventure to every bite.

Ingredients for Sweet and Spicy Chicken Wings

Here’s what you’ll need to create this sweet and spicy chicken wings recipe. It’s inspired by the bold flavors of Asian street food:

Ingredient	Quantity	Notes
Chicken wings	2 pounds	Fresh or thawed, tips trimmed if preferred.
Soy sauce	1/4 cup	Low-sodium works too for less saltiness.
Hoisin sauce	2 tbsp	Adds depth and a hint of sweetness.
Honey	2 tbsp	For that sweet kick—use local if possible.
Sriracha sauce	1 tsp	Adjust for your spice preference.
Garlic, minced	2 cloves	Freshly minced for bold flavor.
Grated ginger	1 tsp	Freshly grated for a zesty punch.
Vegetable oil	1 tbsp	For frying and glaze—neutral oil is best.
Cornstarch	1 tbsp	Thickens the glaze to coat perfectly.
Salt and pepper	To taste	Season as you go for balance.
Chopped green onions and sesame seeds	For garnish	Optional, adds flair and crunch.

Love bold flavors? Explore our Chicken Shish Tawook Recipe for another tasty twist!

The Cultural Significance of Wok-Fried Wings

Wok-frying is a cornerstone of Asian cooking, rooted in centuries of tradition. In bustling markets across Asia, vendors use woks for quick, flavorful dishes.

Chicken wings, often linked to Western bar food, have found a home here. They’re transformed with local spices and sauces.

The sweet and spicy glaze reflects a balance—sweetness from honey, heat from sriracha—that’s a hallmark of Asian cuisine.

Our family’s market encounter wasn’t just a meal; it was a glimpse into a culture valuing speed, flavor, and community.

Bringing this dish to your table connects you to that vibrant tradition.

Step-by-Step Instructions

Marinating the Chicken Wings

Kick off your spicy chicken wings with a flavor-packed marinade:

1. In a bowl, whisk soy sauce, hoisin sauce, honey, sriracha, minced garlic, and grated ginger until smooth.
2. Toss chicken wings in the marinade, ensuring every piece is coated.
3. Cover and refrigerate for at least 30 minutes—or overnight for maximum flavor infusion.

Tip: Marinating overnight lets the wings soak up every bit of that sweet-spicy goodness!

Preparing the Sweet and Spicy Glaze

Create a glaze that makes these wok fried chicken wings irresistible:

1. Mix cornstarch with 1 tbsp water in a small bowl to make a slurry; set aside.
2. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat.
3. Remove wings from marinade (keep the marinade!), and cook in the wok until golden and crispy, about 5-6 minutes per side.
4. Set cooked wings aside, then pour reserved marinade into the wok and bring to a simmer.
5. Stir in the cornstarch slurry, cooking until the glaze thickens to a glossy finish.
6. Return wings to the wok, tossing to coat evenly in the sticky glaze.

Wok-Frying the Chicken Wings

For that perfect easy chicken wing recipe crunch:

1. Heat another tbsp of vegetable oil in the wok over high heat.
2. Add marinated wings and fry for 5-6 minutes, stirring often, until crispy and golden.
3. Drain on paper towels to remove excess oil.

Tip: For extra crispiness, double-fry the wings—fry once, cool slightly, then fry again. Pair with our Chicken and Cabbage Salad Recipe for a fresh twist!

Variations to Try

Make this sweet and spicy chicken wings recipe your own:

• Baked Option: Bake at 400°F (200°C) for 30-35 minutes, flipping halfway, for a lighter take.
• Air Fryer Twist: Air fry at 380°F (190°C) for 20-25 minutes, shaking midway.
• Extra Heat: Double the sriracha or add chili flakes for fiery spicy chicken wings.
• Milder Flavor: Skip the sriracha and boost honey for a sweeter glaze.

Explore more chicken dishes like our Churu Chicken Amarillo Recipe.

Pairing Suggestions

Elevate your chicken wings recipe with these pairings:

• Steamed Rice: Sticky rice soaks up the glaze beautifully.
• Fresh Salad: Try a cucumber salad or our Arlington Chicken Salad Recipe.
• Cold Beer: A crisp lager balances the spice.
• Stir-Fried Veggies: Add crunch with bell peppers or broccoli.

Troubleshooting Tips

Perfect your wok fried chicken with these fixes:

• Wings Not Crispy? Ensure the wok is hot and don’t overcrowd—fry in batches.
• Glaze Too Thin? Add more cornstarch slurry, a teaspoon at a time.
• Burnt Garlic? Lower heat slightly when adding marinade.
• Too Spicy? Balance with extra honey or a cooling dip.

Serving and Enjoying

Your easy chicken wing recipe is ready to shine:

• Plate the wings on a platter, hot and glistening.
• Garnish with green onions and sesame seeds for flair.
• Serve as an appetizer or main with our Chicken Sausage and Cabbage.

Sweet and Spicy Chicken Wings Recipe FAQs

Can I use drumsticks instead?

Yes, swap wings for drumsticks and adjust cooking time—about 8-10 minutes per side.

How do I tone down the spice?

Reduce sriracha or skip it for a milder chicken wings recipe.

Can I bake these instead?

Bake at 400°F (200°C) for 30-35 minutes, flipping halfway, for less oil.

How do I store leftovers?

Cool to room temp, store in the fridge, and reheat at 350°F (175°C) for 10 minutes.

Can I make it ahead?

Marinate overnight and fry just before serving for best texture.

Conclusion

This sweet and spicy chicken wings recipe brings Asian street food to your kitchen—crisp, flavorful, and glazed perfectly.

Inspired by our family’s travels, it’s an easy chicken wing recipe for any occasion.

Explore more chicken delights like our Hmong Cabbage and Chicken Recipe.

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Happy cooking—share your twist in the comments below!