Crispy Thai Chicken Wings

Ingredients

• 1 kg (2.2 lbs) chicken wings 1 kg (2.2 lbs) chicken wings
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons finely chopped lemongrass 2 tablespoons finely chopped lemongrass
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 Thai chilies, finely chopped (adjust according to spice preference) 2 Thai chilies, finely chopped (adjust according to spice preference)
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 8g (Sugar: 5g)
• Protein: 28g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the fish sauce, soy sauce, oyster sauce, lime juice, honey, lemongrass, garlic, Thai chilies, ground coriander, ground cumin, and paprika. Mix well to create the marinade.
2. 2.
   Add the chicken wings to the marinade and toss until they are well coated. Allow the wings to marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
4. 4.
   Carefully add the marinated chicken wings to the hot oil, in batches if necessary, and fry until they are golden brown and crispy, about 8-10 minutes.
5. 5.
   Remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Lemongrass — To release the maximum flavor, bruise the lemongrass stalks with the back of a knife before finely chopping them.
• Thai chilies — Adjust the amount of Thai chilies according to your spice preference. For milder wings, remove the seeds and membranes before chopping.

Tips & Tricks

• For an extra crispy texture, you can double-fry the chicken wings. After the initial frying, let them cool for a few minutes, then fry them again for a shorter time until they reach the desired crispiness.
• Serve the Crispy Thai Chicken Wings with a side of Thai sweet chili sauce or a tangy lime dipping sauce for an extra burst of flavor.
• If you don't have access to a deep fryer, you can also bake the marinated wings in a preheated oven at 200°C (400°F) for approximately 30-35 minutes, flipping them halfway through.

Serving advice

Serve the Crispy Thai Chicken Wings as an appetizer or as a main course accompanied by steamed jasmine rice and a fresh cucumber salad. Provide extra lime wedges for squeezing over the wings for a tangy kick.

Presentation advice

Arrange the Crispy Thai Chicken Wings on a platter, garnished with fresh cilantro leaves and lime wedges. Serve them with small bowls of dipping sauce on the side for a visually appealing and appetizing presentation.