By Jehan Yusoof | Updated September 12, 2026 |
Sticky, sweet and spicy chicken wings, shallow-fried on the stovetop and finished in a homemade chilli garlic oil. No bottled sauce, just real ingredients
If you try this, I’d love to know how it turned out; a quick rating or comment really helps other readers decide what to cook.
Why these chicken wings work
- Marinating the wings with the ingredients mentioned here adds the first layer of flavour, so the final chilli oil glaze doesn’t have to do all the work.
- Shallow frying the wings lets the skin turn crispy with less oil.
- That same oil — now carrying the rendered fat from the wings — becomes the base for the chilli garlic glaze. That’s what lets the wings stay crisp at first bite underneath while the outside turns sticky and glossy.
Tips and suggestions for sweet and spicy chicken wings.
- Use a large frying pan to shallow fry the wings evenly.
- Avoid rushing the process of shallow frying the wings; you can fry them in small batches or use a large frying pan to fry them all.
- Marinate the wings as long as you can. Minimum 30 minutes or overnight. If you refrigerate, let the wings reach room temperature before you fry them.
Ingredients for sweet and spicy chicken wings.
- To marinate
- Chicken wings: You can make them as wings and drumlets; I have kept them intact here.
- Soy sauce: Adds colour and saltiness to the wings.
- Brown sugar: adds sweetness to the wings. Substitute with honey or regular white sugar.
- Garlic paste: key flavour profile that elevates the crispy stove-top wings.
- Red chilli powder: adds spiciness.
- Chicken seasoning(optional): flavour enhancer. This is an optional ingredient.
- Black pepper powder: adds peppery flavour and mild heat.
- To make the chilli garlic oil.
- Oil
- Minced garlic
- Red chilli flakes: add spiciness to the oil.
- Red or green chillies, chopped: add spiciness to the oil.
What you will need in the kitchen
- Chopping board and knife.
- Large plate to hold ingredients. Spice powders can be taken directly from their jars.
- Large bowl or tray to marinate the wings.
- Kitchen paper towels.
- Large Frying pan and tongs to fry the wings.
- Large bowl covered with kitchen paper towels.
PHOTO TUTORIAL
How to make sweet and spicy chicken wings.
Have all the ingredients prepped and ready.
Clean, wash and drain the chicken wings of all water and set aside.
You can use the spice powders directly from your spice jar or in small bowls.
Place the chicken wings in a bowl and pat any excess water with kitchen paper towels.
You can cut the wings into wings and drumlets. I am keeping them intact for this chicken wing recipe.
Add soy sauce, minced garlic, red chilli powder, black pepper powder, and chicken seasoning to the wings.
Mix the ingredients well with the wings for a few seconds and set aside to marinate. You can marinate for 30 minutes or overnight.
If you are marinating overnight, cover with cling film and refrigerate.
If you have refrigerated the chicken, let it reach room temperature before shallow frying the chicken.
Pour in the oil, let the oil heat for a few seconds over medium heat and add the marinated chicken wings to the frying pan.
Fry the wings for a few minutes and then add the marinade. Toss with the chicken wings.
Shallow fry each side for 3 to 5 minutes until they turn slightly crispy.
Once they are shallow-fried, use tongs to remove and place in a bowl covered with thick paper towels to absorb oil.
Use the same oil in the frying pan. If the oil is not enough, add a little extra oil.
Heat for a few seconds before adding the minced garlic, and cook until it releases its aroma.
Then add the chopped fresh red chillies and red chilli flakes. Cook for a few seconds, constantly stirring to avoid the chillies from burning.
Now, add the wings to the chilli garlic oil and toss.
Continue to toss the chicken wings and fry until crispy.
Transfer to a plate and serve the sticky, chilli wings while still warm.
Oven-baked and air fryer variation.
- Oven method.
- Place the marinated wings on a baking sheet or wire rack over a baking sheet.
- Bake at 425°F (220°C) for 35–40 minutes, flipping halfway through.
- Make the sweet chilli garlic oil and toss the air-fried wings before serving.
- Air fryer method.
- Toss the marinated wings with a light coating of oil. Then air fry at 400°F (200°C) for 20–24 minutes, flipping halfway, until crisp and cooked through.
- Make the sweet chilli garlic oil separately on the stovetop, then toss the wings in it just before serving.
- Try my Air fryer hot wings(buffalo wings)
- Questions.
- Can I separate the wings and drumlets and make these wings?
- Yes, you can.
- Can I make these wings without the sweetness?
- Yes, you can make them without the sweetness.
- Can I separate the wings and drumlets and make these wings?
What to serve with sweet and spicy chicken wings.
- Serve with a small portion of rice.
- Serve with a salad.
- Asian cabbage slaw.
- Freshly made coleslaw.
- Cucumber salad with yoghurt.
- Other sides you can try with the wings.
- Boiled vegetables.
- Vegetable chop suey.
- Crispy potato wedges.
- Sweet potato wedges.
More chicken wing recipes.
BBQ sauce chicken wings.
Teriyaki chicken wings.
Storage, Freezing, and Reheating Guide.
- Storing: Refrigerate any of the sweet and spicy wings. Consume within 24 hours.
- Freezing: Avoid freezing.
- Reheating: Once refrigerated, reheat using a microwave for a few seconds.
Join me on the ISLANDSMILE YOUTUBE CHANNEL
Sticky sweet and spicy chicken wings(stovetop recipe).
Sticky, sweet and spicy chicken wings, shallow-fried on the stovetop and finished in a homemade chilli garlic oil. No bottled sauce, just real ingredients
Ingredients
To marinate
- 500g of chicken wings with skin
- 1/4 cup oil(slightly more if needed as you are shallow frying the wings).
- 4 tablespoons of soy sauce
- 4 tablespoons of brown sugar(substitute with white sugar or honey).
- 1 teaspoon of minced garlic paste
- 1 tablespoon of red chilli powder
- 1 tablespoon of chicken seasoning(optional but preferable)
- 1 tablespoon of black pepper powder
For the chilli garlic oil.
- If there is oil remaining, use it or add 1 or 2 tablespoons more.
- 1 tablespoon of minced or finely chopped garlic
- 1 teaspoon of freshly chopped red chilli
- 1 teaspoon of red chilli flakes
Instructions
- Have all the ingredients prepped and ready.
- Clean, wash and drain the chicken wings of all water and set aside. You can use the spice powders directly from your spice jar or in small bowls.
- Place the chicken wings in a bowl and pat any excess water with kitchen paper towels.
- You can cut the wings into wings and drumlets. I am keeping them intact for this chicken wing recipe.
- Add soy sauce, minced garlic, red chilli powder, black pepper powder, and chicken seasoning to the wings.
- Mix the ingredients well with the wings for a few seconds and set aside to marinate. You can marinate for 30 minutes or overnight. If you are marinating overnight, cover with cling film and refrigerate.
- If you have refrigerated the chicken, let it reach room temperature before shallow frying the chicken.
- Pour in the oil, let the oil heat for a few seconds over medium heat and add the marinated chicken wings to the frying pan.
- Fry the wings for a few minutes and then add the marinade. Toss with the chicken wings. Shallow fry each side for 3 to 5 minutes until they turn slightly crispy.
- Once they are shallow-fried, use tongs to remove and place in a bowl covered with thick paper towels to absorb oil.
- Use the same oil in the frying pan. If the oil is not adequate, add a little extra oil.
- Heat for a few seconds before adding the minced garlic, and cook until it releases its aroma. Then add the chopped fresh red chillies and red chilli flakes. Cook for a few seconds, constantly stirring to avoid the chillies from burning.
- Now, add the wings to the chilli garlic oil and toss.
- Continue to toss the chicken wings and fry until crispy. Transfer to a plate and serve the sticky, chilli wings while still warm.
I'd love to know how it turned out.
Leave a ⭐⭐⭐⭐⭐ rating and a comment; I read every one — it helps other visitors trust the recipe and helps them find me too.
Notes
Oven method.
- Place the marinated wings on a baking sheet or wire rack over a baking sheet.
- Bake at 425°F (220°C) for 35–40 minutes, flipping halfway through.
- Make the sweet chilli garlic oil and toss the air-fried wings before serving.
Air fryer method.
- Toss the marinated wings with a light coating of oil. Then air fry at 400°F (200°C) for 20–24 minutes, flipping halfway, until crisp and cooked through.
- Make the sweet chilli garlic oil separately on the stovetop, then toss the wings in it just before serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 561Total Fat: 38gSaturated Fat: 7gUnsaturated Fat: 30gCholesterol: 181mgSodium: 920mgCarbohydrates: 21gFiber: 2gSugar: 14gProtein: 33g
Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
ABOUT THE AUTHOR
JEHAN
Recipe creator. Food Blogger. Video creator
I’ve been cooking and sharing Sri Lankan recipes, along with other dishes I love making at home on Island Smile since 2015. I’ve tested every recipe on this site more than once in my own kitchen before it goes on the blog.
I grew up eating this food, and I still cook it the same way my family taught me, just written down clearly enough that you can follow it too.
If a recipe doesn’t work the way I say it will, tell me in the comments; I read every one, and I’ll help you fix it.