These crispy fried chicken wings are tossed in a sweet, savory, and garlicky butter sauce that delivers umami depth from fish sauce and bright heat from sweet chili sauce. The combination of crispy exterior and rich, aromatic coating makes them an irresistible appetizer.
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In a large bowl, wash the chicken wings with water and the juice of one lime.
Thoroughly pat the chicken wings dry with paper towels. This is crucial for getting a crispy skin.
Season the dry wings generously with your favorite all-purpose seasoning.
Add corn starch and all-purpose flour to the wings and toss until each wing is lightly and evenly coated.
In a large pot or deep skillet, heat enough cooking oil for deep frying. Test if the oil is ready by inserting a wooden chopstick; if small bubbles form around it, the oil is hot enough.
Carefully place the coated wings into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy.
While the wings are frying, prepare the sauce. In a separate saucepan over medium heat, melt the stick of butter.
Add the minced garlic to the melted butter and cook until fragrant.
Pour in the sweet chili sauce and fish sauce, stirring to combine.
Stir in the dried parsley and let the sauce simmer gently.
Once the wings are fully cooked and crispy, remove them from the oil and let them drain on a paper towel-lined plate.
Transfer the hot, crispy wings into the pan with the sauce.
Toss the wings gently until they are all evenly coated in the glossy sauce.
Plate the wings and garnish with fresh cilantro and a sprinkle of red pepper flakes if desired. Serve immediately with ranch dressing for dipping.
Store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until crispy.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
Yes, drumettes work equally well. They may take 1–2 minutes longer to fry. Adjust frying time until the skin is golden and crispy.
Fish sauce adds umami depth and savory complexity without making the wings taste fishy. It's a traditional Vietnamese ingredient that rounds out the sweet-savory-spicy balance.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until crispy, or reheat in a skillet over medium heat with a splash of water.
You can air-fry at 400°F for 18–20 minutes, shaking the basket halfway through, though the exterior will be less crispy than deep-fried. Pat wings dry before cooking.
Yes. Corn starch creates extra crispiness while all-purpose flour helps the coating adhere. Use both for optimal texture.
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