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  • ½ cup soy sauce
  • ½ cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon rice vinegar
  • 4 teaspoons Chinese rice wine
  • 1 tablespoon Badia Sriracha Hot Sauce
  • 1 teaspoon white miso
  • 3 cups canola oil, for frying
  • 2 lb. chicken wings or drumettes
  • 8 Badia Mexican Arbol Chili



  • Whisk together soy sauce, sugar, cornstarch, vinegar, wine, chile-garlic sauce, and miso in a small bowl; set aside.


  • Heat oil in a 14″ flat-bottom wok or skillet over high heat
  • Working in batches, add chicken, and fry, turning gently, until golden brown and cooked through, about 6 minutes
  • Using a slotted spoon, transfer to paper towels to drain
  • pour off all but 1 tbsp. oil
  • Return wok to medium-high heat, and add sauce and chiles
  • Cook, stirring, until reduced and thickened, about 5 minutes
  • Return chicken to wok, and cook, tossing to coat in sauce, until sauce glazes chicken, about 2 minutes.

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