Bahn Thai Wings Recipe

Pat the 8 chicken wings dry with paper towels. Make small shallow cuts in the skin at 1–2 places on each wing to help the marinade penetrate.

In a mixing bowl combine 3 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp garlic powder, 1 tsp freshly ground black pepper, 1 tsp granulated sugar, 1/2 tsp salt, and 1 tbsp vegetable oil. Whisk until sugar and salt dissolve.

Add the wings to the marinade, toss to coat thoroughly, then cover and refrigerate for at least 30 minutes and up to 3 hours. Turn the wings once during marination to ensure even flavor.

About 20 minutes before frying, remove the wings from the refrigerator to bring slightly closer to room temperature.

In a shallow bowl or pie plate combine 3 tbsp all-purpose flour, 3 tbsp cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder (additional), 1/4 tsp salt, and 1/4 tsp black pepper. Whisk together so the mixture is uniform.

Working with one wing at a time, shake off excess marinade (do not rinse). Lightly dredge each wing in the flour/cornstarch mixture, pressing lightly so a thin, even coating adheres. Transfer to a wire rack or plate and let rest 5–10 minutes — this helps the coating set and produce a crisp crust.

Pour about 1 cup neutral frying oil into a medium skillet or a small deep pot (oil should be about 1 to 1.5 inches deep). Heat over medium-high heat until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the coating into the oil — it should sizzle and rise steadily.

Fry the wings in batches (do not overcrowd) for 6–8 minutes per batch, turning occasionally, until the coating is golden brown and the internal temperature of the thickest part reaches 165°F (74°C). Thicker wings or larger batches may take slightly longer. Adjust heat to keep oil between 325–350°F so they cook through without burning the crust.

Using a slotted spoon or tongs, transfer cooked wings to a paper towel-lined plate or wire rack to drain any excess oil. For crisper skin, you can rest them on a wire rack in a 200°F (95°C) oven while you finish remaining batches.

Optional: lightly toast 1 tsp sesame seeds in a dry skillet over low heat for 1–2 minutes until golden and fragrant.

Arrange the wings on a serving plate. Sprinkle the toasted sesame seeds and 1 tbsp thinly sliced green onions over the wings. Serve immediately with lime wedges if desired.