Crispy Chicken Wings Recipe
Six crispy fried chicken wings served with your choice of our three house-made sauces on the side: Panang Curry Sauce (GF), Hot Sweet Chili Sauce (GF), or Lao Spicy Roasted Habañero Peanut Sauce (GF).
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Ingredients
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Chicken Wings
Method
Preparation
- 1
Prepare the Chicken Wings
Rinse the chicken wings under cold water and pat them dry with paper towels. Remove any excess fat and ensure they are all roughly the same size for even cooking.
- 2
Make the Coating
In a large bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder until well combined.
- 3
Coat the Wings
Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess flour.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Make sure there is enough oil to fully submerge the wings.
- 5
Fry the Wings
Carefully add the coated chicken wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 10-12 minutes or until golden brown and crispy. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- 6
Drain and Serve
Remove the wings from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve hot with your choice of house-made sauces.
