I made a batch of ‘regular’ Kentuckyaki wings the other day and thought that they were easily some of the best wings I’ve ever had. Except one little thing. I wanted a bit more kick. Some heat. Oh gosh, don’t get me wrong the non-spicy version was spectacular and I’d make and eat them all day long. But it was time for some spicy Kentuckyaki wings. And they did not disappoint.
Lick The Plate Delicious
I can’t get over how much I enjoyed these spicy Kentuckyaki wings. The perfect balance of sweet and heat. With a wonderful bourbon twist. A hint. Just right. Asian-inspired flavors that make you want to not only lick your fingers, but the plate too.
I picked up this sauce and its non-spicy partner at the Kentucky Artisan Center on I-75 in Berea, KY. It’s a great place to stop to find arts, crafts, sauces and even grab a great breakfast or lunch!
Go Easy, My Friend
I’m always leery of tossing deep-fried wings in sauce. You have to be gentle or that crunchy coating you worked so hard to get comes flying off. I recommend either drizzling the wings first and gently stirring with a spatula or brushing the sauce on. You can also just serve the sauce on the side for dipping.
Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!
Spicy Kentuckyaki Wings
Ingredients
For the wings
- 3 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 3 cups all-purpose flour
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
For the sauce
- 2 cups Spicy Kentuckyaki Sauce
- 6 ounces pineapple juice
- 4 tablespoons brown sugar
- ¼ cup corn starch
- ¼ cup water
Instructions
For the sauce
- Heat 2-3" of oil in a deep-fryer or Dutch oven. While it's warming up, make the sauce.
- In a medium sauce pan over medium-high heat, add the Kentuckyaki sauce, pineapple juice, brown sugar and hot sauce. Stir.
- In a small glass or bowl, mix the corn starch and water together. I like to use a fork for this. Make sure you get them well-combined.
- Let the sauce come to a boil. Whisk in the cornstarch mixture. Continue whisking while the sauce thickens, another 2 minutes.
- Remove from heat and let sit while you make the wings. Note: If the sauce gets too thick as it sets, whisk in a teaspoon or two of warm water to thin it.
For the wings
- Place the flour in a large bowl. Stir in the salt and pepper.
- Working in batches if needed, add the wings to the flour and coat well. Turn them several times, making sure you get the wings covered in flour.
- Shake off any excess flour and add to the hot oil. Deep fry 7-10 minutes or until the wings hit 165 F. Remove to a paper towel-lined plate or wire rack over a baking sheet to drain.
- Transfer wings to a large bowl. Drizzle with the sauce. Using a spatula, turn the wings to coat well. Click here for our guide on how to sauce your wings.
- Remove wings to a platter and serve.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
