If you love chicken wings that are crispy, juicy, and packed with flavour, you’re going to love these Sweet & Spicy Garlicky Chicken Wings. They are the perfect mix of sweet, spicy, and garlicky flavours, making them a great snack, appetizer, or a quick dinner. The best part? You don’t need to deep-fry them! These wings are cooked in a pan, making them juicy inside and crispy outside.
The sauce is the star of this recipe....
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Rinse the chicken wings thoroughly. Cut at the joints to separate the drumettes from the wingettes, discarding the wing tips.
Soak the wings in a bowl of water mixed with vinegar for 30 minutes to remove any odour. Drain, rinse well, and pat dry with a paper towel.
In a large bowl, combine the chicken wings with lemon juice, Kashmiri red chilli powder, and salt. Massage the mixture well to coat the wings evenly.
Cover and refrigerate for at least 30 minutes to marinate.
In a separate bowl, whisk together the chopped garlic, bird's eye chillies, tomato sauce, Dijon mustard, honey, lemon juice, and black pepper powder until well combined. Set aside.
Heat oil and butter in a heavy-bottomed skillet or pan over high heat.
Add the marinated chicken wings and sear them until they are golden brown on all sides.
Reduce the heat to low, cover, and cook until the wings are fully cooked, turning occasionally to prevent burning.
Pour the prepared sauce over the wings, stirring to coat them evenly. Simmer until the sauce thickens and becomes glossy. Adjust seasoning if needed.
Add the chopped spring onions and toss over medium-high heat for an additional minute.
Garnish with roasted sesame seeds before serving.
Adjust the seasoning, spice level, and sweetness according to your preference.
Preheat the skillet well before adding the chicken wings for a nice sear.
Store leftover wings in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.
How do I make crispy chicken wings without deep frying?
To make crispy chicken wings without deep frying, you can pan-sear them in a heavy-bottomed skillet with oil and butter. Start by marinating the wings for at least 30 minutes, then sear them over high heat until golden brown. After that, reduce the heat, cover, and cook until fully cooked, ensuring they remain juicy inside while achieving a crispy exterior.
What are some good substitutions for ingredients in Sweet & Spicy Garlicky Chicken Wings?
If you don't have certain ingredients on hand, you can substitute the Dijon mustard with yellow mustard or even honey mustard for a different flavor. For the Kashmiri chili powder, you can use paprika for a milder taste or cayenne pepper for extra heat. If you prefer a different sweetener, maple syrup or agave nectar can replace honey.
Can I store leftover Sweet & Spicy Garlicky Chicken Wings, and how should I reheat them?
Yes, you can store leftover chicken wings in an airtight container in the refrigerator for up to 3 days. To reheat them, place the wings in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again. You can also reheat them in an air fryer for a few minutes for extra crispiness.
What side dishes pair well with Sweet & Spicy Garlicky Chicken Wings?
Sweet & Spicy Garlicky Chicken Wings pair wonderfully with a variety of side dishes. Consider serving them with a fresh coleslaw for a crunchy contrast, or some crispy potato wedges for a hearty meal. You can also serve them with a side of celery and carrot sticks along with ranch or blue cheese dressing for dipping.
Are Sweet & Spicy Garlicky Chicken Wings suitable for gluten-free diets?
Yes, Sweet & Spicy Garlicky Chicken Wings can be made gluten-free by ensuring that the sauces and condiments used, such as tomato sauce and Dijon mustard, are labeled gluten-free. Always check the ingredient labels to avoid any hidden gluten sources, especially in processed items.
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