Crispy Thai Fried Chicken Wings
Prep time
Cook time
Total time
Recipe type: Meat
Cuisine: Thai
Serves: serves 3 to 4
  • 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)
  1. Crush the garlic, peppercorn and coriander root into a paste.
  2. Add in the rest of the wet ingredients except the flour.
  3. Place chicken wings into a large bowl and add the marinade. Mix well.
  4. Transfer into a large Ziploc bag and place in fridge and marinate for 1 hour or overnight.
  5. 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.
  6. In a large Dutch oven or deep pot, add in enough oil so it covers about 3-inches from the base.
  7. 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.
  8. Add tempura flour into the bag of wings, close the bag and squish them around so the flour coats each piece evenly.
  9. 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.
  10. Turn heat down to medium low and fry for about 3 mins per side.
  11. Remove and drain on paper towel before serving.
Recipe by Bear Naked Food at