These Sweet and Spicy Chicken Wings are the ultimate crowd-pleaser—crispy, juicy, and drenched in a sticky glaze that strikes the perfect balance between heat and sweetness. Whether you’re hosting game day, a backyard gathering, or simply craving finger-licking comfort food, this wing recipe delivers maximum flavor with minimal fuss.

The wings are double-fried for extra crunch, then tossed in a homemade sauce featuring chili paste, honey, soy sauce, and garlic. The result? A golden, caramelized coating that clings to every bite and leaves your taste buds dancing. These wings are just as irresistible served hot from the pan or at room temperature, making them ideal for any occasion.

What Makes These Wings So Addictive?

It all comes down to texture and flavor. Double-frying creates a shatteringly crisp skin, while the sauce balances sweet, salty, spicy, and umami notes in one glossy glaze. It’s that contrast—crispy exterior and sticky sauce—that makes these wings totally addictive. Plus, they’re incredibly versatile. Serve them as an appetizer, party snack, or even dinner with a side of rice or salad.

Ingredients for the Sweet and Spicy Chicken Wings

Chicken Wings: Start with fresh or thawed whole wings, then separate into drumettes and flats. They’re the star, so quality matters.

Cornstarch: This helps create that ultra-crispy skin when frying. A must for that crunchy finish.

Salt & Pepper: Basic seasoning to enhance the flavor before frying.

Oil for Frying: Choose a neutral oil like canola or vegetable oil with a high smoke point.

Soy Sauce: Adds umami and saltiness to the sauce.

Honey: Brings the sweet contrast that balances the heat.

Gochujang or Chili Garlic Sauce: This is where the heat kicks in. Use more or less depending on your spice tolerance.

Garlic: Freshly minced garlic infuses deep flavor into the sauce.

Rice Vinegar: A splash of acidity to brighten everything up.

Sesame Seeds: For a final touch of texture and nutty flavor.

How To Make the Sweet and Spicy Chicken Wings

Step 1: Prep the Chicken

Pat your chicken wings dry with paper towels. This step is essential to achieving a crispier fry. Once dry, place them in a large bowl and season generously with salt and pepper. Sprinkle with cornstarch and toss until evenly coated.

Step 2: Heat the Oil

In a deep pot or skillet, heat neutral oil to 350°F (175°C). Make sure the oil is at the correct temperature using a thermometer for best results.

Step 3: First Fry

Working in batches, fry the wings for 8–10 minutes until light golden. Do not overcrowd the pot. Transfer the wings to a wire rack or paper towel-lined tray.

Step 4: Make the Sauce

In a saucepan over medium heat, combine soy sauce, honey, gochujang (or chili garlic sauce), garlic, and rice vinegar. Simmer until slightly thickened, about 5 minutes. Stir frequently to prevent burning.

Step 5: Second Fry

Increase the oil temperature to 375°F (190°C). Return the wings to the oil and fry again for 3–5 minutes until deep golden brown and ultra crispy. Drain excess oil on a rack.

Step 6: Toss in Sauce

Place hot wings in a large mixing bowl. Pour the warm sauce over and toss well to coat every piece. Sprinkle with sesame seeds before serving for an extra crunch.

Serving and Storing Sweet and Spicy Chicken Wings

These wings are best served hot and fresh, right after they’ve been tossed in the sticky sauce. They make a perfect appetizer with toothpicks or as part of a casual dinner spread with rice, coleslaw, or even fries. Garnish with thinly sliced green onions or fresh chilies for an added pop of color and flavor.

If you have leftovers (a big “if”!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for about 10–12 minutes to restore some of that original crispiness.

Frequently Asked Questions

Can I bake these wings instead of frying?

Yes! Bake at 425°F (218°C) for 40–45 minutes, flipping halfway. They won’t be quite as crispy as double-frying, but they’ll still taste amazing with the sauce.

What if I don’t have gochujang?

No worries. You can substitute it with sriracha or any chili garlic sauce. The flavor will vary slightly, but it still delivers heat and depth.

Can I make them less spicy?

Absolutely. Start with half the amount of chili paste and taste the sauce as it simmers. Add more if you want more kick.

Do I need to separate the wings?

Separating the wings into flats and drumettes helps them cook more evenly and makes them easier to eat. But you can leave them whole if you prefer.

Can I make the sauce ahead of time?

Yes! The sauce can be made 2–3 days in advance. Store it in the fridge and reheat gently before tossing with the wings.

What oil is best for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These ensure clean flavor and safe frying.

Want More Chicken Appetizer Ideas?

If you’re hooked on these Sweet and Spicy Chicken Wings, you’ll want to try these other crave-worthy bites from the blog:

Best Oven Baked BBQ Chicken Wings for a sticky, smoky option that’s perfect for parties.
Buttermilk Oven Fried Chicken for a comforting Southern-style classic.
Texas Roadhouse Butter Chicken Skillet if you’re craving a bold, savory one-pan meal.
Sweet Garlic Chicken in the Crockpot for a set-it-and-forget-it dinner with rich flavor.
Air Fryer Honey Butter Garlic Chicken Tenders when you want something crispy without deep frying.

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime you need a reliable crowd-pleaser.

And if you make these Sweet and Spicy Chicken Wings, I’d love to hear how it went! Did you double the heat? Add your own twist? Leave a comment and share your take.

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Sweet and Spicy Chicken Wings

Author: Jam Scott
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Sweet and Spicy Chicken Wings are ultra-crispy, double-fried wings coated in a sticky glaze made from honey, soy sauce, chili paste, and garlic. They’re the perfect balance of heat and sweetness—great for game day, parties, or a bold weeknight dinner.