Crispy Fried Chicken Wings with Lao Flavors

Ingredients

In this Lao adaptation of Nang kai thot, we incorporate traditional Lao ingredients and flavors to give the dish a distinct taste. The marinade includes Lao spices such as galangal and lemongrass, which infuse the chicken wings with a fragrant aroma. Additionally, fish sauce is used to enhance the umami flavors. These modifications create a unique Lao twist on the original Thai dish. We alse have the original recipe for Nang kai thot, so you can check it out.

• 500g (1.1 lb) chicken wings 500g (1.1 lb) chicken wings
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 cup all-purpose flour 1 cup all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 20g (Sugar: 1g)
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, galangal, fish sauce, soy sauce, oyster sauce, sugar, and black pepper. Mix well.
2. 2.
   Add the chicken wings to the marinade and toss until they are well coated. Let them marinate for at least 1 hour, or overnight for more intense flavors.
3. 3.
   In a separate bowl, place the flour. Coat each marinated chicken wing in the flour, shaking off any excess.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
5. 5.
   Carefully place the coated chicken wings into the hot oil and fry until golden brown and crispy, about 8-10 minutes.
6. 6.
   Remove the wings from the oil and drain on a paper towel-lined plate to remove excess oil.
7. 7.
   Serve the Lao-style crunchy chicken wings hot and enjoy!

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks with the back of a knife before chopping.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder, but use half the amount.
• Fish sauce — Look for high-quality fish sauce for the best flavor. If you prefer a milder taste, reduce the amount slightly.

Tips & Tricks

• For extra crispy wings, double fry them. After the first fry, let them cool for a few minutes, then fry them again until golden brown.
• Serve the wings with a dipping sauce made from lime juice, fish sauce, sugar, and chili for an added burst of flavor.
• If you prefer a spicier kick, add some chopped Thai bird's eye chili to the marinade.

Serving advice

Serve the Lao-style crunchy chicken wings as an appetizer or as part of a main course. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing over the wings.

Presentation advice

Arrange the crispy chicken wings on a platter, making sure to show off their golden brown color. Place a small bowl of dipping sauce in the center for guests to enjoy.