Thai Chili Wings

For this sweet, spicy, sticky Thai version, we made a nam jim, or dipping sauce, with sweet chilies, fish sauce, rice vinegar and sherry. Cornstarch acts as a thickener and helps keeps the red chili flakes suspended, which looks pretty.

Don’t feel like cooking? Get them to go in Rouses Deli.


  • 2 tablespoons cornstarch
  • 4 tablespoons water
  • 1/2 cup rice vinegar
  • 1/2 cup plus 2 tablespoons white sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons sherry
  • 3 cloves garlic, minced
  • 2 teaspoons dried crushed chili
  • 3 pounds of chicken wings, cut into drumettes and flats
  • Peanut oil for frying
  • Sesame seeds for serving
  • Green onion tops for serving
  • Red chili flakes for serving


Combine the cornstarch and 4 tablespoons water to make a slurry.

Place the vinegar, white sugar, remaining water, fish sauce, sherry, garlic and chili in a small saucepan over medium-high heat. Stir to combine. Bring the mixture to a boil, reduce the heat to medium, and continue boiling until reduced by half, about 10 minutes. Reduce heat to low and stir in the cornstarch mixture. Continue stirring occasionally until the sauce thickens, about 2 minutes. Remove from heat and set aside.

Preheat oven to 200 degrees. Fill a 12-inch, cast-iron skillet with 1 inch of peanut (or vegetable) oil. Bring the oil to 375 degrees over medium-high heat. Place half of the wings in the oil and fry until golden brown on the first side, then flip and continue to fry until the second side is browned, 5-7 minutes per side. Transfer the wings to a paper towel-lined plate, then place in the oven to stay warm. Repeat with the second batch of wings.

Place all of the wings in a large bowl. Pour in the reserved sauce and toss to coat. Transfer to a platter. Garnish with sesame seeds, green onion tops and red chili flakes.