Sticky & Spicy Chicken Wings
Dijah Cooks cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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Crispy chicken flats and drummettes are coated in a buttery, sweet-and-spicy sauce with soy, ketchup, and lemon. Fry or air-fry the wings, then toss them with the glossy sauce.
- Time
- 50 minutes
- Cuisine
- American
Ingredients
Chicken
- 6 g
- 4 g
- 15 g
- 5 g
- 2 g
- 30 g
Sticky & Spicy Sauce
- 55 g
- 40 g
- 16 g
- 35 g
- 10 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.81 kg before cooking, which is about 300 g per serving.
Steps
Pat the chicken dry. Season it with the salt, Knorr bouillon powder, ginger-garlic paste, paprika, and black pepper, then toss with the cornstarch to coat.
Choose a cooking method: fry the chicken in hot oil until golden and cooked through, or air-fry at 380°F (190 °C) (193°C (375 °F)) for 20 minutes, then at 400°F (200 °C) (204°C (400 °F)) for 5–8 minutes until crispy.
Melt the salted butter in a pan.
Add the brown sugar, soy sauce, ketchup, and hot sauce to the melted butter.
Simmer the sauce for 2 minutes, then stir in the lemon juice.
Toss the cooked chicken in the sauce until well coated and sticky.
Finish with chili flakes and chopped parsley, if desired.
Notes
The source does not give an amount for frying oil or optional chili flakes and parsley. The frying method has no stated time or temperature; use the air-fryer option for timed instructions.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 604
- Protein
- 46 g
- Carbs
- 14 g
- Fat
- 40 g
- Fiber
- 1 g
Where the calories come from
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