Buffalo wings and sporting games go together hand in hand but every now and then it’s nice to spice up our regular routine. Allow me to recommend my crispy chicken wings with sweet chili sauce for your next watch party. With a little kick thanks to the jalapenos, this homemade wing sauce has a medium heat that is perfectly tamed by the sweetness of honey or agave syrup.
- 3 tablespoons canola oil plus additional, for flash frying
- 2 red onions, roughly chopped
- 1 tablespoon minced garlic
- 2 red or regular jalapeños, minced
- 2 large red bell peppers, seeded and roughly chopped
- kosher salt and freshly ground black pepper
- 1 cup rice vinegar
- ¼ cup agave syrup or honey
- 3 pounds chicken wings, washed and patted dry
- 2 tablespoons toasted sesame seeds
- Heat a medium sauté pan over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the pan. When the pan is hot, add the onions and garlic and sauté, stirring, for 1 minute. Add the jalapeños and peppers, season with salt and pepper, and sauté until soft, 4 to 5 minutes. Add the vinegar, stir, and sauté until the liquid is reduced by half, 2 to 3 minutes. Transfer the mixture to a blender and purée, drizzling in the syrup and the remaining 2 tablespoons of oil. Season with salt and pepper, and continue to purée until the mixture is very smooth. Set aside.
- Preheat fryer to 375°F. Cover a platter with paper towels.
- Season the wings with salt and pepper. Working in batches, if necessary, add the wings to the oil gradually, and fry until the wings are crisp and golden, 15 to 20 minutes. Transfer to the platter to drain then to a large serving bowl. Add some of the sauce to coat the wings lightly.
- Garnish with the sesame seeds and serve with remaining chili sauce.
What sides will you serve with these wings?