Save Crispy chicken wings tossed in a spicy chili-garlic glaze, finished with a unique fizzy soda float drizzle for a bold, sweet and tangy flavor twist.
The first time I made these wings, my family was surprised by the soda float drizzle. The fizzy, tangy finish elevated the classic chili-garlic wings into something memorable and addictive!
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Ingredients
- Chicken: 1 kg (2.2 lbs) chicken wings, separated at joint, tips removed; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp cornstarch; 1 tbsp all-purpose flour
- Frying: 500 ml (2 cups) vegetable oil, for deep frying
- Chili-Garlic Sauce: 3 tbsp unsalted butter; 4 cloves garlic, minced; 2 tbsp chili sauce (such as Sriracha); 2 tbsp ketchup; 1 tbsp soy sauce; 1 tbsp honey; 1 tsp rice vinegar; 1/2 tsp chili flakes (optional, for extra heat)
- Soda Float Drizzle: 100 ml (1/3 cup + 1 tbsp) lemon-lime soda (e.g., Sprite or 7UP), well-chilled; 2 tbsp sweetened condensed milk; 1/2 tsp fresh lime juice
- Garnish: 2 tbsp finely sliced green onions; 1 tsp toasted sesame seeds
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Instructions
- Prep Chicken Wings:
- Pat chicken wings dry with paper towels. Toss in salt, pepper, cornstarch, and flour until evenly coated.
- Fry Wings:
- Heat oil in a deep pot to 180°C (350°F). Fry wings in batches for 8−10 minutes until golden brown and cooked through. Drain on paper towels.
- Make Chili-Garlic Sauce:
- In a large skillet, melt butter over medium heat. Add garlic and saute for 1 minute until fragrant. Stir in chili sauce, ketchup, soy sauce, honey, rice vinegar, and chili flakes. Simmer for 2−3 minutes until glossy.
- Toss Wings in Sauce:
- Add fried wings to the skillet and toss to coat thoroughly in the sauce. Cook for 2 more minutes, stirring occasionally.
- Prepare Soda Float Drizzle:
- Whisk together lemon-lime soda, condensed milk, and lime juice in a small bowl until frothy.
- Plate & Drizzle:
- Arrange wings on a serving platter. Drizzle the soda float mixture generously over the wings just before serving.
- Garnish:
- Garnish with green onions and sesame seeds.
Save My cousins now ask for these wings at every get-together, and watching everyone dig in and compare drizzle technique is just as fun as sharing the meal itself!
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Required Tools
Large mixing bowl, deep frying pot or deep fryer, slotted spoon, large skillet, whisk, small mixing bowl, paper towels
Allergen Information
Contains: Soy (soy sauce), Dairy (butter, condensed milk), Wheat (flour), Possible gluten (soy sauce, check label). May contain: Traces of nuts if processed in shared facilities. Always check packaging for hidden allergens.
Nutritional Information (per serving)
Calories: 520 Protein: 28 g Total Fat: 32 g Carbohydrates: 32 g
Save 
Serve these wings fresh for the crispiest texture and most dramatic fizz. The sweet, spicy, and tangy bite is irresistible!
Recipe FAQ
- → How do I achieve extra crispy wings?
Double-fry the wings by first frying at a lower temperature, then refrying at a higher temperature for maximum crunch.
- → Can I use a different soda for the drizzle?
Yes, cola or other citrus sodas can be substituted, giving the drizzle new flavor notes and depth.
- → Is it possible to make this less spicy?
Reduce chili sauce and skip chili flakes for a milder glaze while keeping the tang and sweetness.
- → Can I bake the wings instead of frying?
Yes, bake coated wings on a rack at 220°C (425°F) for about 40 minutes until browned and crispy.
- → What can I use as a garnish?
Finely sliced green onions and toasted sesame seeds offer a bright touch and subtle nuttiness for finishing.
- → Does the drizzle make wings soggy?
Drizzle just before serving so wings stay crispy and maintain their fizzy tangy finish.
