Who could resist a plate of crispy, juicy fried chicken wings? I know I can’t. I’m pretty sure I must’ve at least 5 different fried chicken wings recipes and this Crispy Thai Fried Wings is the latest installation for 2020.
When it comes to Thai cuisine, the holy trinity of meat marinade is garlic, peppercorn and coriander root. Coriander root is basically the root from coriander plant. It is usually attached to the bunch of coriander we purchase from supermarkets. Just like with shrimp heads, I love to collect and store cling-wrapped coriander roots in the freezer and take a few out whenever the recipe calls for it. However, if you have trouble finding it, just leave it out and your wings will still taste great. This marinade works well with other cuts of chicken i.e drumsticks, thighs, etc.
6 pcs chicken wings (drumlettes and wings separated) – wash and pat dry
3 cloves garlic
¼ tsp white or black peppercorn (or ½ tsp ground white or black pepper)
3 pcs fresh coriander root (optional)
2 tbsp fish sauce
¼ tsp salt
2 tbsp sugar
1 tbsp soy sauce + 2 tbsp water
½ cup Gogi Tempura flour / rice flour
Cooking oil (I’m using rice bran)
serves 3 to 4
Crush the garlic, peppercorn and coriander root into a paste.
Add in the rest of the wet ingredients except the flour.
Place chicken wings into a large bowl and pour in the marinade. Mix well.
Transfer into a large Ziploc bag and place in fridge and marinate for 1 hour or overnight.
Remove the wings from the fridge 30 mins prior to cooking. You’ll want them to be at room temperature before cooking to ensure even cooking inside out.
In a large Dutch oven or deep pot, add in enough oil so it covers about 3-inches from the base.
Heat oil over medium heat and test the temperature with a wooden chopstick. If you see tiny bubbles around the chopstick, the oil is ready.
Add tempura flour into the bag of wings, close the bag and squish them around so the flour coats each piece evenly.
Carefully place wings into the hot oil and let them cook for about 2 mins before using a pair of wooden chopsticks to move them around to prevent sticking.
Turn heat down to medium low and fry for about 3 mins per side.
Remove and drain on paper towel before serving.