Best 2 Sticky Onion Crunch Wings Recipes

Every wing lover is in search of the perfect blend of flavors and textures that will tantalize their taste buds and leave them craving more. Sticky onion crunch wings are that perfect combination of sweet, savory, and crispy, coated in a sticky, caramelized onion sauce that adds an extra layer of flavor and crunch. With just a few simple ingredients and a little bit of time, you can create these delicious wings in the comfort of your own home.

Let's cook with our recipes!

STICKY ONION CRUNCH WINGS

Sticky Onion Crunch Wings image

Provided by Sunny Anderson

Categories appetizer

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 pounds chicken wings, whole or separated
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Peanut or vegetable oil, for frying
1/2 cup French-fried onions (I like French's), crushed
1 cup hoisin sauce
1/2 cup pomegranate juice
1/4 cup packed dark brown sugar
2 garlic cloves, grated or minced
1 tablespoon prepared horseradish
4 scallions (white and green parts), finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours.
To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt.
In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees ¿ try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels.
Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.

STICKY ONION CRUNCH WINGS

Sticky Onion Crunch Wings image

How to make Sticky Onion Crunch Wings

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

3 pounds chicken wings, whole or separated
Kosher salt and freshly ground black pepper
Peanut or vegetable oil, for frying
1/2 cup French-fried onions (I like French's), crushed
1 cup hoisin sauce
1/2 cup pomegranate juice
1/4 cup packed dark brown sugar
2 garlic cloves, grated or minced
1 tablespoon prepared horseradish
4 scallions (white and green parts), finely chopped
Kosher salt and freshly ground black pepper

Steps:

Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours.
To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt.
In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels.
Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.

Tips:

To achieve crispy wings, ensure your wings are thoroughly dried before frying. Pat them dry with paper towels or allow them to air dry.
Use a large pot or deep fryer to fry the wings in batches. Overcrowding the pot will result in soggy wings.
Maintain the oil temperature between 350°F (175°C) and 375°F (190°C) for optimal frying results.
Avoid moving the wings around excessively while frying as this can prevent them from crisping up.
Fry the wings in batches and keep the cooked wings warm in a low oven while frying the remaining batches.
Prepare the sticky onion crunch topping while the wings are frying. This allows the flavors to meld.
Toss the cooked wings in the sticky onion crunch topping immediately after frying to ensure they are evenly coated.
Serve the sticky onion crunch wings hot with your favorite dipping sauce.

Conclusion:

The sticky onion crunch wings are an easy-to-make and delicious appetizer or snack that is sure to be a hit at any gathering. The combination of crispy wings coated in a sweet and savory sticky onion crunch topping is irresistible. You can adjust the spiciness of the wings by choosing your preferred hot sauce and the amount you use. Follow the tips provided to achieve the perfect crispy wings and enjoy this fantastic dish.