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!
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
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!
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.