Go Back

Spicy and Zingy Thai Wings

A flavorful and crispy take on Thai-inspired wings, balancing heat and savory goodness for a crowd-pleasing dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Chicken Wings
  • 1 1/2 lb chicken drumettes Look for fresh, high-quality drumettes.
  • 2 tbsp fish sauce Opt for low-sodium if desired.
  • 3/4 cup all-purpose flour Base for the crispy coating.
  • 1/4 cup cornstarch Helps achieve extra crunchiness.
  • 2 tbsp water Improves the texture of your wings.
  • Frying oil Use a high smoke point oil like canola or peanut oil. For frying.
  • 1 1/2 tbsp uncooked jasmine rice Toasted for nutty flavor.
  • 2 leaves makrut lime leaves (optional) Freshen the taste if available.
  • 1 tbsp sugar Balances the taste.
  • 2 1/2 tsp paprika Adds rich color and mild flavor.
  • 2 1/2 tsp cayenne pepper Adjust to your heat tolerance.
  • 1 tsp lime juice powder Brightens the seasoning.
  • 1 1/2 tsp table salt Enhances all flavors.

Method
 

Preparation
  1. Trim any flappy skin bits from the drumettes and place them in a mixing bowl.
  2. Pour in the fish sauce and mix well. Allow this to marinate for about 20 minutes.
  3. In a skillet, toast the uncooked jasmine rice and makrut lime leaves over medium-high heat, stirring constantly until dark brown.
  4. Remove the lime leaves and grind the toasted rice into a fine powder. Combine with cayenne, paprika, lime juice powder, sugar, and salt. Grind again to mix thoroughly.
Coating
  1. In a separate bowl, whisk together the all-purpose flour and cornstarch.
  2. Coat the marinated chicken wings in the flour mixture, then drizzle water over them and toss to create a uniform crunchy texture.
Cooking
  1. Heat about 2 inches of frying oil to 375°F (190°C). Fry the wings in batches until they reach an internal temperature of at least 165°F, usually about 8-10 minutes.
  2. Once fried, sprinkle half of the Zabb powder over the wings and toss until well-coated. Repeat with the second batch.
Serving
  1. Allow the wings to cool for a few minutes before serving.

Notes

Keep a close eye on the temperature of the oil while frying. For added flavor, marinate wings for up to an hour. Store leftovers in an airtight container for up to 3 days, or freeze for 3 months. You can prepare the Zabb powder and marinated wings ahead of time.