Sweet Chili Wings recipe from cooking with cocktail rings

Sweet Chili Wings

One of my favorite things to do is go out to dinner with my boyfriend (and occasional sous chef) Aaron. When I find an impressive dish at a restaurant that I absolutely love I start to crave it all the time so I love to take on the challenge of figuring out how I can recreate it myself.  I had similar wings to these at a restaurant in Santa Monica, called Belcampo Meat Co. It is located behind an upscale butcher shop of the same name and also has an amazing bar. These wings are some of my favorites ever. Which is a pretty aggressive statement. But they are both sweet and spicy; with unique flavors and delicately crispy from a light breading. After several attempts I finally came up with wings like theirs.



To marinate the wings:

2 pounds chicken wings

2 tablespoons madras curry powder

1 teaspoon kosher salt

6 cloves garlic, minced

1 tablespoon Asian fish sauce*

¼ cup unseasoned rice vinegar


To dredge and fry the wings:

1 cup cornstarch

1 cup panko (Japanese breadcrumbs), finely crushed

Vegetable oil, for frying


For the sweet chili sauce:

½ cup unsalted butter

4 cloves garlic, minced

¼ teaspoon red pepper flakes

½ cup Gochujang paste**

2 tablespoons light brown sugar

2 tablespoons honey

2 tablespoons soy sauce

2 teaspoons rice vinegar


For serving: 

1 jalapeno, seeds removed and thinly sliced, for serving

2 green onions, thinly sliced into strips

1 tablespoon cilantro, for serving

1 radish, thinly sliced, for serving



For the wings:

Split the wings at the joint into wingettes and drumsticks, discard the wing tips or use for stock. In a shallow baking dish, toss the chicken in the curry powder, one teaspoon kosher salt and garlic. Sprinkle the fish sauce and rice vinegar over the wings. Arrange the chicken in a single layer, cover with plastic wrap and refrigerate for one hour or overnight.


To dredge and fry the wings:

Mix the cornstarch and panko in a large shallow bowl and set aside. Line a baking sheet with wax paper. Working in batches, dredge the wings in the cornstarch and panko mixture and shake off the excess. Transfer the wings to the baking sheet.

In a large saucepan, heat 2 inches of oil to 300°. Add half of the wings, and fry over moderate heat, turning once, until deep golden brown and cooked through, about 8 to 10 minutes. Transfer the wings to paper towels to drain while frying the remaining wings. 


For the sweet chili sauce:

Heat a saucepan over medium heat. Melt the butter and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.

Add red pepper flakes, gochujang, brown sugar, honey, soy sauce and rice vinegar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.

To serve: Toss the wings in the sauce so they are completely coated. Serve on a platter garnished with green onions, cilantro, jalapenos and radish.


*Note: Fish sauce can be found in the international section of most grocery stores or at an Asian market.

**Note: Gochujang paste is a Korean thick, concentrated hot pepper paste made from glutinous rice and fermented soybeans. It can be found in the international section of most grocery stores or at an Asian market.


Serves 4 as an appetizer. 



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