Garlic Chile Crunch Wings
Recipe by Savory Spice Test Kitchen
DIY Takeout
Crispy & Fried Foods
Global Cuisines
Crispy, golden wings tossed in bold Garlic Chile Crunch for layered heat, garlicky depth, and irresistible crunch. Served with Smoky Honey Yogurt Dip that cools and balances every bite.
Serves
4 servings
Prep Time
1 hour 5 minutes
Cooking Time
30 minutes
Ingredients
1 lb. chicken wings
Kosher Salt
1 ½ tsp. Kosher Salt
Garlic Chile Crunch
3 Tbsp. Garlic Chile Crunch, divided
Directions
Step 1
To dry brine the wings: Remove chicken wings from packaging and pat dry with paper towels. Toss in a large bowl with kosher salt and 2 Tbsp. Garlic Chile Crunch.
Step 2
Set chicken wings on a rack over a sheet tray to dry brine. Leave at room temperature for one hour. If making ahead, set in the fridge and return to room temperature for one hour before cooking.
Step 3
To cook on a gas grill: Preheat gas grill to low. Place wings on the grill, skin side down, directly over the low flame. Cook for about 8 minutes before rotating (not flipping), to evenly brown the skin.
Step 4
Cook for another 8-10 minutes, until the skin is golden brown and crispy. Check the wings periodically for browning. Flip the wings and cook for another 5 minutes on the other side.
Step 5
To cook in air fryer: Preheat air fryer to 400°F. Place wings in the air fryer for 8 minutes per side until golden brown and crispy.
Step 6
To cook in oven: Preheat oven to 450°F. Keep the wings on the rack over the sheet tray and bake for 15 minutes. Flip wings and cook an additional 10-15 minutes, until golden brown and crispy.
Step 7
To serve: Toss with the remaining 1 Tbsp. Garlic Chile Crunch. Serve with Smoky Honey Yogurt Dip.
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