Name: Blue Gibbon Chinese Restaurants Thai Wings Garlic Sauce (6) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Thai
Ingredients: 1.5 lbs whole chicken wings (drumettes + wingettes); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs baking powder (aluminum-free); 1 tbs neutral oil for roasting (vegetable or canola); 10 cloves garlic, peeled and thinly sliced; 2 pcs fresh Thai bird's eye chiles, thinly sliced (optional, adjust heat); 4 tbs unsalted butter; 1 tbs neutral oil (vegetable or canola); 2 tbs light soy sauce; 1 tsp fish sauce; 1.5 tbs palm sugar or light brown sugar, packed; 2 tbs fresh lime juice; 2 tbs water; 1 tsp cornstarch; 2 tbs fresh cilantro, chopped (for garnish); 1 stalk scallions, thinly sliced (optional garnish)

Method

Chicken Wings

Prep and dry

Pat the wings dry thoroughly with paper towels. If whole wings, separate drumettes and wingettes at the joint if desired. Dry skin helps them crisp.

In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. Add 1 tablespoon neutral oil and toss again so wings are lightly coated.

Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, spacing them so air can circulate. Let rest 15 minutes at room temperature while you preheat the oven (this helps skin dry further).

Preheat oven to 425°F (220°C). Roast wings for 25-30 minutes, then flip and roast another 10-15 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total roasting time ~35–45 minutes depending on size.

When wings are done, transfer to a bowl and tent loosely with foil to rest 5 minutes while you make the garlic sauce.

Thai Garlic Sauce

Mix cornstarch with 2 tablespoons water in a small bowl to form a smooth slurry; set aside.

Thinly slice 10 cloves garlic and the optional bird's eye chiles. Measure out soy sauce, fish sauce, palm/brown sugar and lime juice so everything is ready (mise en place).

Heat a large skillet over medium heat and add 1 tablespoon neutral oil. When shimmering, add the sliced garlic in a single layer. Fry, stirring constantly, until the garlic is golden and fragrant, about 1–2 minutes. Watch carefully to avoid burning; remove the garlic with a slotted spoon to a paper towel–lined plate once golden. (If you prefer softer garlic in the sauce, remove a smaller portion and allow some to remain in-skillet until lightly golden.)

Lower heat to medium-low and add 4 tablespoons unsalted butter to the skillet. When butter has melted, add the sliced bird's eye chiles and briefly sauté 15–20 seconds to release aroma.

Add light soy sauce, fish sauce and palm sugar to the butter-chile mixture. Stir until sugar dissolves, about 30 seconds.

Whisk the cornstarch slurry again (it may settle) and pour it into the skillet while stirring. Continue stirring and simmer the sauce for 30–60 seconds until it slightly thickens to a glossy coating consistency. If sauce becomes too thick, add up to 1 tablespoon water to loosen; if too thin, simmer a little longer.

Remove skillet from heat and stir in fresh lime juice. Taste and adjust: add up to 1 teaspoon fish sauce for saltiness, more sugar for sweetness, or a squeeze more lime for brightness. The balance should be savory-sweet with pronounced garlic and a hint of heat.

Return the reserved fried garlic to the skillet and stir to combine so some garlic remains crisp and some softens into the sauce. Sprinkle in chopped cilantro and sliced scallion (if using) and stir briefly.

Pour the warm garlic sauce over the resting wings in the bowl and toss gently to coat each wing evenly. Alternatively, serve the sauce alongside for dipping, spooning crispy garlic on top of wings when plating.

Garnish with extra chopped cilantro and sliced scallions. Serve immediately while wings are hot and skin remains crisp.