Spicy Hot Chicken Wings

Ingredients

• 500 gchicken wings
• 15 ml (1 tbsp)fish sauce
• 3 clovesgarlic
• 15 ml (1 tbsp)vinegar
• to tasteblack pepper
• 120 ml (½ cup)barbecue sauce
• 30 g (¼ cup)flour
• 60 g (½ cup)cornflour
• 45 ml (3 tbsp)ketchup
• 10 ml (2 tsp)oyster sauce
• 4bird’s eye chillies
• ¼ bulbonion
• 2 cmginger
• 45 ml (3 tbsp)water
• to tastecooking oil

Instructions

1. 1

   Make garlic paste

   Pound the garlic to a paste with a mortar and pestle, or use an electric spice grinder.

2. 2

   Marinate the wings

   Put the chicken wings in a bowl and mix in the garlic paste, fish sauce, vinegar and black pepper. Cover and marinate in the fridge for 4 hours.

3. 3

   Prepare ginger water

   Pound the ginger to a paste. Put it in a small bowl, stir in 45 ml (3 tbsp) water and set aside.

4. 4

   Mix the coating

   Combine the flour and cornflour in a large bowl with a pinch of salt.

5. 5

   Coat the wings

   Toss the marinated chicken wings in the flour mixture until coated.

6. 6

   Fry until crisp

   Fry the wings at 170°C (350°F) until golden brown and crisp. Transfer them to a cooling rack.

7. 7

   Crush the chillies

   Pound the bird’s eye chillies with a mortar and pestle.

8. 8

   Soften the onion

   Heat 45 ml (3 tbsp) oil in a pan and sauté the onion for 2 minutes.

9. 9

   Make the sauce

   Add the crushed chillies, barbecue sauce, ketchup, oyster sauce and ginger water. Stir to combine.

10. 10

    Coat the wings

    Add the fried chicken wings to the pan and toss them in the spicy barbecue sauce.

11. 11

    Serve the wings

    Serve the spicy barbecue chicken wings.

What are spicy hot chicken wings?

Chicken wings are a familiar American bar-food favourite, often fried and served with a bold sauce. This version pairs a garlic-and-fish-sauce marinade with a crisp flour-and-cornflour coating.

The final sauce brings together barbecue sauce, ketchup, oyster sauce, ginger and bird’s eye chillies for a sweet, savoury and fiery finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 34g protein, 61g carbs, 44g fat.

The wings provide most of the protein and fat, while the flour, cornflour and sweet sauces contribute carbohydrates. Serve a two-person batch with salad or crunchy vegetables to add freshness and balance the rich coating.

Why the marinade matters

Garlic, fish sauce, vinegar and black pepper season the wings before frying. The recipe calls for a four-hour rest in the fridge, so plan ahead even though the stated total time is 45 minutes.

Spread the wings in the marinade and turn them so the seasoning reaches all sides.

A crisp coating

Flour and cornflour make the dry coating that gives the wings their crisp exterior. Shake off excess before frying so loose flour does not fall into the oil.

The wings should be coated shortly before frying; a long wait after coating can make the surface damp.

Frying and doneness

The method specifies 170°C (350°F) oil and frying until the wings are golden and crisp. Fry in batches if needed, leaving room for the pieces to move rather than crowding the pan.

Use a kitchen thermometer to check that the chicken is cooked through, and let excess oil drain on a cooling rack.

Balancing the spicy sauce

Pounding the chillies releases their heat, while ketchup and barbecue sauce provide sweetness and body. For a milder result, remove the chilli seeds or use fewer chillies.

The ginger water loosens the sauce so it can coat the wings. Add the fried wings and toss just before serving to keep the coating from sitting in the sauce for too long.

What to serve alongside

Serve these wings with crunchy sticks of celery, carrot or cucumber to contrast with the sticky coating. A simple slaw or green salad also makes a fresh side.

Rice, chips or baked potatoes turn them into a more substantial meal; keep extra sauce at the table for dipping.

Recipe notes & tips

• Marinate the wings in the fridge for the full four hours stated in the method.
• Pat the wings dry if they are very wet before coating so the flour mixture adheres more evenly.
• Fry in batches to help the oil stay hot and the coating crisp.
• Let the wings drain on a rack rather than piling them onto a plate.
• Taste the sauce before tossing in the wings and adjust the chilli level to suit your preference.

Variations

• Milder heat: Use fewer bird’s eye chillies or remove their seeds.
• Extra ginger: Add a little more crushed ginger for a sharper, warmer sauce.
• Citrus finish: Serve with lime wedges for a bright squeeze at the table.
• Saucier wings: Make extra sauce and serve it separately for dipping.
• Vegetable side: Pair with slaw or sliced cucumber for a cool, crunchy contrast.

Common mistakes to avoid

• Skipping the marinade: The wings miss the garlic and fish-sauce seasoning; allow the full four hours in the fridge.
• Crowding the pan: The oil temperature can drop and the wings may turn less crisp; fry in batches.
• Using wet wings: Excess moisture can make the coating patchy; drain them well before dredging.
• Leaving wings in sauce: The crisp coating softens over time; toss them just before serving.
• Guessing the doneness: Golden colour alone is not a reliable check; make sure the chicken is cooked through.

How to store

Refrigerate leftover wings in an airtight container for up to 3 days. Reheat in an oven or air fryer until piping hot; the coating may be less crisp after storage.

Frequently asked questions