Chicken, Duck & Turkey

Hot Chicken Wings

Hot Chicken Wings | casaveneracion.com

Chicken is seasoned with chili in three stages to make these hot chicken wings: in the marinade, in the coating and in the glaze. So, yes, the chicken wings are extremely hot.

But since sweetness mellows down the heat of chilies and turns it into a complex savory experience, I wouldn’t describe these hot chicken wings as mouth-scorching. The heat touches the inside of the mouth, dissipates a bit as the sweetness hits the taste buds then the heat flares again as you start chewing the meat. Like heat in a roller coaster. It comes, it feels like it’s sneaking away then you realize it isn’t because the heat is always there and it lingers like a beautiful afterglow. 

Hot Chicken Wings
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 2 to 4
Author: Connie Veneracion
Ingredients
  • 8 chicken wings
  • 1/4 cup sour cream
  • 1 and 1/2 tablespoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ginger powder
  • 2 teaspoons cayenne divided
  • 1/4 cup Sriracha
  • 1/4 cup honey
  • 1 teaspoon sesame seed oil
  • 1/2 cup corn or potato starch
  • 2 tablespoons flour
  • cooking oil for frying
  • 1 tablespoon seeds (sesame, hemp, flax, chia or a combination of two or more of them), to garnish
  • sliced scallions to garnish
Instructions
  1. Cut the chicken wings into drumettes and wingettes. It is up to you whether to discard the wingtips or not. I didn't; I simply cut off the ends of the wingtips.
  2. Wipe the chicken dry with a kitchen towel then transfer to a bowl. Pour in the sour cream and mix well. Work the sour cream into the meat.
  3. Add the salt, garlic powder, onion powder, ginger powder and half of the cayenne. Mix well. Cover the bowl and leave to marinate for at least an hour.
  4. Make the glaze. Whisk together the Sriracha, honey and sesame seed oil.
  5. Heat enough cooking oil in a wok or frying pan to reach a depth of three inches.
  6. Whisk together the flour, starch and remaining cayenne. Dredge each piece of chicken in the mixture. Shake off the excess.
  7. Fry the chicken wings in two batches until golden and crisp. Cook the drumettes together in the first batch and then the wingettes in the second batch. The drumettes take a little longer to cook than the wingettes so it makes more sense to cook similarly sized pieces in each batch. The drumettes take about eight minutes to cook; the wingettes, about seven minutes. Scoop out the chicken pieces as they cook and drain on a stack of paper towels.
  8. Pour off the oil and wipe the frying pan or wok with paper towels.
  9. Pour the glaze into the wok or frying pan and heat gently until the edges start to bubble. Turn off the heat. Add the cooked chicken to the glaze and toss to coat each piece completely. Add half of whatever seeds you're using and toss again.
  10. Transfer the hot chicken wings to a serving platter, sprinkle in the rest of the seeds and the sliced scallions. Serve at once.

Hot Chicken Wings

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