Crispy, crunchy wings coated in a savory and sticky sweet sauce flavored with hoisin, ginger and tons of garlic and garlic chili sauce. These are the ultimate football food, if you ask me. And you can make them as mild or as spicy as you want by adjusting the amount of the chili garlic sauce you add to the wing sauce.

Click here for the original recipe.

Feed a hungry crowd with a batch of savory, crispy, crunchy wings. (Southern Bite)

Asian Sticky Wings

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients

• 4 pounds chicken wing sections — drumettes and flats
• 4 teaspoons salt
• Vegetable or peanut oil for frying
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 cup hoisin sauce
• 1 tablespoon Asian garlic chili sauce* (or more for more heat)
• 1/2 teaspoon ground ginger
• Sliced green onions and sesame seeds for garnish, if desired

Instructions

1. Toss the wings with the salt and spread them on a sheet pan with a wire rack over it.
2. Place the pan with the wings in the refrigerator uncovered for at least 2 hours, but preferably overnight to allow the skin on the wings to dry out a little.This will result in crispier wings. (This step is not required, but does produce a better end product.)
3. To make the sauce, melt the butter in a saucepan over medium heat and add the garlic.
4. Cook 1 minute, then add the hoisin sauce, Asian garlic chili sauce and ginger.
5. Mix well to combine.
6. Bring to a simmer and cook for 3 to 5 minutes, stirring frequently.
7. Remove from heat and set aside.
8. When ready to fry, use a deep fryer or add enough oil to a deep Dutch oven and heat the oil to 350 degrees.
9. Fry the wings in batches for 8 to 10 minutes or until the internal temperature reaches 160°F.
10. Drain the wings on a wire rack over paper towels.
11. Add the wings and sauce in a large bowl and toss to coat.
12. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately.

Notes

*You can usually find this in the Asian section of your grocery store near the sriracha and the gojuchang.

 This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”