Sweet and Extra Spicy Crispy Asian Chicken Wings

Yield: 4 Servings
Total Time:
1 hr
Chicken wings can be prepared in different ways to achieve their crispness: fried or baked, with flour or not. Visit this write up on different ways to prepare chicken wings. This recipe shows a baked technique, but you can certainly fry them in oil or air fry them for a crispier wing. 


Chicken Wings

  • 2 pounds chicken wings , rinsed and patted dry
  • salt , to taste
  • black pepper, , to taste

Sweet-Spicy Chili Sauce

  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 1 Tablespoon oil
  • 2 cloves garlic , finely minced
  • 1 cup water
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt
  • 2 Tablespoons fish sauce or soy sauce (We highly recommend fish sauce)
  • 3 Tablespoons garlic chili sauce , tabasco sauce, or sriracha sauce. OR about 2 finely minced thai chilis. Use a little less of these if you want it more mild, or use more if you want it extra spicy!
  • 1 Tablespoon vinegar
  • lots of fresh ground black pepper to taste


  1. For the Sweet Spicy Chili Sauce: In small bowl, combine cornstarch and about 1 Tablespoon of water until mixture becomes  watery, almost milky consistency. Combine well to break apart any cornstarch lumps, then set aside.
  2. Heat saucepan on medium-high heat, then add oil and garlic. Cook until it becomes slightly golden, about 30 seconds-1 minute. Add 1 cup of water, sugar, salt, fish sauce, garlic chili sauce, vinegar, and black pepper. Combine well and allow to slowly come to boil. Once mixture comes to a boil, immediately reduce heat to low simmer.

  3. Slowly add the cornstarch/water mixture until it becomes thick enough to allow sauce to cling to wings.

  4. Cook the Wings: Preheat oven to 425° F. Line a baking sheet pan with parchment paper.

  5. On prepared baking sheet pan, spread chicken wings out in one even layer (we don't coat our wings with oil before baking, but you can if you want. We find that the oil just makes the wings greasier. The wings release enough fat already). Season chicken wings with salt and pepper.

  6. Bake for about 45-50 minutes until golden brown, flipping the wings halfway through baking, after the first 25 minutes or so.

  7. In a bowl, add cooked chicken wings and toss with chili sauce. Top with some sliced green onion and/or cilantro.

Recipe Notes

Crispy Wing Alternate Cooking Methods

Traditional Fry in Oil (uses about 1/2-3/4 cup of cornstarch to coat wings).
Toss the wings in cornstarch to coat, shaking off excess cornstarch. 
Heat about 2-inches of oil in a large pot to 375°F. Fry in batches for about 8 minutes per batch, or until golden and cooked through. Make sure to turn the wings a couple times while cooking so they cook evenly. Season with salt & pepper.
Air Fryer Chicken Wings (here’s our favorite Air Fryer)
Season wings with salt & pepper. 
Air Fry at 400°F for 25-30 minutes, flipping 2-3 times while cooking.
Toss with a little sauce, and then air fry for another 2-4 minutes. Different models and sizes of air fryers cook quicker than others. So adjust times accordingly. 

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