Sweet + Spicy: The “Swicy” Trend That’s Everywhere 🍯🌶️

Ingredients

• 2 pounds Chicken Wings (cut into drumettes and flats, skin on)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (fresh, grated)
• 2 tablespoons Gochujang (Korean red pepper paste)
• 2 tablespoons Honey (light, raw preferred)
• 1 tablespoon Brown Sugar (packed)
• 1 tablespoon Rice Vinegar (adds brightness)
• 1 teaspoon Sesame Oil (toasted, for flavor)
• 1 cup All-Purpose Flour (sifted)
• 1/2 cup Cornstarch (helps create ultra‑crisp coating)
• 1 teaspoon Baking Powder (lightens the batter)
• 1 Egg (large, beaten)
• 1/2 cup Cold Water (ice‑cold for batter)
• 4 cups Vegetable Oil (for deep‑frying, neutral flavor)
• 1 tablespoon Sesame Seeds (to garnish)
• 2 stalks Green Onion (thinly sliced for garnish)

Instructions

1. Marinate the Chicken

   In a large mixing bowl combine chicken wings, soy sauce, minced garlic, grated ginger, and 1 tablespoon of gochujang. Toss to coat, then cover and refrigerate for 20 minutes.

   Time: PT20M

2. Prepare the Batter

   In a separate bowl whisk together flour, cornstarch, baking powder, a pinch of salt, the beaten egg, and ice‑cold water until just combined; the batter should be slightly lumpy.

   Time: PT5M

3. Heat the Oil

   Fill the deep fryer or pot with vegetable oil to a depth of 2‑3 inches and heat to 350°F (175°C). Use the thermometer to verify temperature.

   Time: PT5M

   Temperature: 350°F

4. First Fry (Blanch)

   Working in batches, dip each marinated piece into the batter, letting excess drip off, then carefully lower into hot oil. Fry for 3‑4 minutes until a light crust forms but not browned. Remove and place on a wire rack set over a baking sheet.

   Time: PT8M

   Temperature: 350°F

5. Make the Sweet‑Spicy Glaze

   In a small saucepan combine remaining 1 tablespoon gochujang, honey, brown sugar, rice vinegar, and sesame oil. Bring to a gentle boil, then simmer 3‑4 minutes until thickened and glossy.

   Time: PT5M

   Temperature: Medium heat

6. Second Fry (Crisp)

   Increase oil temperature to 375°F (190°C). Return the partially cooked chicken to the oil and fry another 2‑3 minutes until deep golden and crisp. Transfer to the wire rack again.

   Time: PT5M

   Temperature: 375°F

7. Toss in Glaze

   Place the hot fried chicken in a large bowl, pour the sweet‑spicy glaze over, and toss gently until each piece is evenly coated.

   Time: PT2M

8. Garnish and Serve

   Transfer glazed chicken to a serving platter, sprinkle with toasted sesame seeds and sliced green onion. Serve immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

25g

Carbohydrates

30g

Fat

20g

Fiber

2g