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Melinda’s Crispy Sweet and Spicy Wings

Melinda’s Crispy Sweet and Spicy Wings

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Created by: Chef Fig


  • 2 lbs chicken wings Cut at joints, discard wingettes
  • 1.5 cup Melinda’s Thai Sweet Chili Reserve 1/2 cup to coat wings
  • 1 cup fish sauce
  • 1 cup water
  • 3 cloves garlic Smashed
  • 1 inch ginger Smashed
  • 2 cup cornstarch
  • 2 gallon Ziplock bags


  • 2 tbsp garlic chips
  • 2 tbsp green onion Sliced


  • Open Ziplock bag and add chicken wings with Melinda’s Thai sweet chili sauce, fish sauce, water, garlic, and ginger for 1 hour up to 4 hours.
  • When ready to fry, heat frying oil to 375 degrees.
  • Remove chicken from marinade, shake off excess marinade, press into cornstarch, shake off excess cornstarch, and fry for 7-10 minutes or until internal temperature is 165 degrees.
  • Drain chicken wings on paper towel, add to bowl and toss with 1/2 cup Melinda’s Thai Sweet Chili sauce.
  • Plate and garnish with garlic chips and sliced green onions.