Sticky Onion Crunch Wings Recipe

Name: Sticky Onion Crunch Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put the wings on a baking sheet and season both sides with salt and pepper.
2
Let stand at least 30 minutes and up to 2 hours.
3
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.
4
Cook, stirring, over medium-high heat.
5
When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes.
6
Taste and season with salt.
7
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.
8
Fry the wings until golden brown, 12 to 14 minutes.
9
Drain on paper towels.
10
Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated.
11
Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat.
12
Serve warm.

700

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Sticky Onion Crunch Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sticky Onion Crunch Wings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions