Thai-Style Chicken Wings
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
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24 pieces These wings are loosely inspired by Andy Ricker’s fish sauce wings, a popular staple in Portland, Oregon. If you opt for the garnish of Crispy Fried Shallots, fry them before frying the chicken and transfer to a plate lined with paper towels. Please read about Deep-Frying.
Ingredients
- ½ cup fish sauce
- ½ cup packed brown sugar, coconut sugar, or palm sugar
- 4 garlic cloves, minced
- 1 ½ teaspoons ground white pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 12 chicken wings (3 to 3 ½ pounds)
- 1 cup cornstarch
- 4 tablespoons (½ stick) butter
- ¼ cup rice vinegar
- 2 to 4 tablespoons chili garlic sauce, sambal oelek, or sriracha
- 1 tablespoon hoisin sauce, red miso, or mashed fermented black beans
- (½ teaspoon toasted sesame oil)
- 2 inches vegetable oil
- Toasted sesame seeds
- ¼ cup sliced green onions
- ¼ cup chopped cilantro
- 1 (Crispy Fried Shallots) (opens in new tab)
- Lime wedges
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ½ cup fish sauce
- ½ cup packed brown sugar, coconut sugar, or palm sugar
- 4 garlic cloves, minced
- 1 ½ teaspoons ground white pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 12 chicken wings (3 to 3 ½ pounds)
- 1 cup cornstarch
- 4 tablespoons (½ stick) butter
- ¼ cup rice vinegar
- 2 to 4 tablespoons chili garlic sauce, sambal oelek, or sriracha
- 1 tablespoon hoisin sauce, red miso, or mashed fermented black beans
- (½ teaspoon toasted sesame oil)
- 2 inches vegetable oil
- Toasted sesame seeds
- ¼ cup sliced green onions
- ¼ cup chopped cilantro
- 1 (Crispy Fried Shallots)
- Lime wedges
Let's Cook
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Step 1.
Mix together in a large bowl: ½ cup fish sauce; ½ cup packed brown sugar, coconut sugar, or palm sugar; 4 garlic cloves, minced; 1 ½ teaspoons ground white pepper; 1 teaspoon ground coriander; 1 teaspoon ground cumin
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Step 2.
Remove the wing tips from: 12 chicken wings (3 to 3 ½ pounds)
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Step 3.
Cut each wing into 2 pieces at the joint and pierce each muscle a few times with the tip of your knife (this allows the marinade to penetrate deeper). Toss the wings in the bowl with the marinade and refrigerate, covered, for at least 2 hours and up to 6 hours, stirring occasionally. When ready to cook, remove the wings from the marinade, scraping off any excess. Transfer the marinade to a small saucepan. Pour onto a plate: 1 cup cornstarch
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Step 4.
Coat the wings with the cornstarch, shake off the excess, and set aside. Bring the reserved marinade to a simmer over medium heat and cook for 5 minutes. Remove from the heat and whisk in: 4 tablespoons (½ stick) butter; ¼ cup rice vinegar; 2 to 4 tablespoons chili garlic sauce, sambal oelek, or sriracha; 1 tablespoon hoisin sauce, red miso, or mashed fermented black beans; (½ teaspoon toasted sesame oil)
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Step 5.
Preheat the oven to 200°F. Heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable oil
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Step 6.
A tip of a wing held in the oil should sizzle briskly. Add as many wings as will fit in a single layer and fry, turning once, until golden brown and cooked through, 10 to 13 minutes. Drain on paper towels and keep warm on a wire rack set over a baking sheet in the oven. Repeat with the remaining wings. Transfer the wings to a large bowl, pour the sauce over them, and toss until evenly coated. Liberally sprinkle the wings with: Toasted sesame seeds; ¼ cup sliced green onions; ¼ cup chopped cilantro; (Crispy Fried Shallots)
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Step 7.
Serve immediately with: Lime wedges
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