Crispy Chili Crunch Fried Chicken Wings
Crispy Chili Crunch Fried Chicken Wings
Ingredients
For the Chicken Wings
- 2 pounds chicken wings
- 1/4 cup yellow mustard, as needed for binder
- 2 teaspoons AP seasoning, or to taste
- 2 cups seasoned flour
- 1 cup cornstarch
- 4 cups vegetable oil, for frying, or as needed
For the Chili Crunch Sauce
- 2 tablespoons unsalted butter
- 1/4 cup low sodium soy sauce
- 3 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 2 tablespoons chili crunch, such as Momofuku black truffle
- 3 tablespoons honey
Instructions
- 1
Place the chicken wings in a large mixing bowl. Season them generously with AP seasoning. Add the yellow mustard and mix thoroughly to ensure all wings are well coated, creating a binder for the flour.
⏱️ 5 min
- 2
In a separate large bowl, combine the seasoned flour and cornstarch. Whisk them together until well mixed.
⏱️ 2 min - 3
To prepare the sauce, melt the unsalted butter in a small saucepan over medium heat.
⏱️ 1 min
- 4
Add the brown sugar, rice vinegar, low sodium soy sauce, honey, and chili crunch to the pan with the melted butter. Whisk all the sauce ingredients together until they are well combined and the mixture begins to bubble. Remove from heat and set aside.
⏱️ 5 min
- 5
Pour enough vegetable oil into a deep pan or pot to submerge the chicken wings. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
⏱️ 8 min•🌡️ 350
- 6
Working in batches, take each chicken wing from the mustard mixture and coat it thoroughly in the seasoned flour and cornstarch mixture. Ensure the wings are fully covered with the dry mixture.
⏱️ 5 min
- 7
Carefully lower the coated chicken wings into the preheated 350°F oil. Do not overcrowd the pan, as this will lower the oil temperature and result in less crispy wings. Fry the wings for 8-12 minutes, or until they are golden brown and beautiful, and reach an internal temperature of 165°F (74°C).
⏱️ 10 min•🌡️ 350
- 8
Once fried, remove the wings from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining wings.
⏱️ 2 min
- 9
Transfer all the fried wings to a large mixing bowl. Pour the prepared chili crunch sauce over the wings.
⏱️ 1 min
- 10
Toss the wings gently to ensure they are fully coated in the sauce. Serve immediately, optionally with a side of blue cheese dressing for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chili Crunch Fried Chicken Wings
For the Chicken Wings
- 2 pounds chicken wings
- 1/4 cup yellow mustard, as needed for binder
- 2 teaspoons AP seasoning, or to taste
- 2 cups seasoned flour
- 1 cup cornstarch
- 4 cups vegetable oil, for frying, or as needed
For the Chili Crunch Sauce
- 2 tablespoons unsalted butter
- 1/4 cup low sodium soy sauce
- 3 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 2 tablespoons chili crunch, such as Momofuku black truffle
- 3 tablespoons honey
Instructions
- 1
Place the chicken wings in a large mixing bowl. Season them generously with AP seasoning. Add the yellow mustard and mix thoroughly to ensure all wings are well coated, creating a binder for the flour.
⏱️ 5 min - 2
In a separate large bowl, combine the seasoned flour and cornstarch. Whisk them together until well mixed.
⏱️ 2 min - 3
To prepare the sauce, melt the unsalted butter in a small saucepan over medium heat.
⏱️ 1 min - 4
Add the brown sugar, rice vinegar, low sodium soy sauce, honey, and chili crunch to the pan with the melted butter. Whisk all the sauce ingredients together until they are well combined and the mixture begins to bubble. Remove from heat and set aside.
⏱️ 5 min - 5
Pour enough vegetable oil into a deep pan or pot to submerge the chicken wings. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
⏱️ 8 min•🌡️ 350 - 6
Working in batches, take each chicken wing from the mustard mixture and coat it thoroughly in the seasoned flour and cornstarch mixture. Ensure the wings are fully covered with the dry mixture.
⏱️ 5 min - 7
Carefully lower the coated chicken wings into the preheated 350°F oil. Do not overcrowd the pan, as this will lower the oil temperature and result in less crispy wings. Fry the wings for 8-12 minutes, or until they are golden brown and beautiful, and reach an internal temperature of 165°F (74°C).
⏱️ 10 min•🌡️ 350 - 8
Once fried, remove the wings from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining wings.
⏱️ 2 min - 9
Transfer all the fried wings to a large mixing bowl. Pour the prepared chili crunch sauce over the wings.
⏱️ 1 min - 10
Toss the wings gently to ensure they are fully coated in the sauce. Serve immediately, optionally with a side of blue cheese dressing for dipping.
⏱️ 1 min