Spicy Thai Wings Recipe

Make the quick pickles first so flavors develop: in a heatproof jar or bowl, combine 1 cup rice vinegar, 1 cup water, 2 tbs sugar and 1 tsp kosher salt. Stir until sugar and salt mostly dissolve.

Pack sliced cucumber, julienned carrot and thinly sliced red onion into the jar. Add thinly sliced Thai red chili or a pinch of chile flakes. Pour the brine over the vegetables so they’re submerged.

Cool to room temperature, then seal and refrigerate at least 30 minutes (best 2+ hours). Pickles will keep refrigerated up to 1 week.

Pat the wings dry with paper towels. If using whole wings, separate into drumettes and flats and discard tips or save for stock.

In a large bowl, whisk together 2 tbs vegetable oil, 2 tbs soy sauce, 1 tbs fish sauce, 1 tbs brown sugar, 1 tbs lime juice, 3 minced garlic cloves, 1 tsp grated ginger and 1 tsp black pepper.

Add the wings to the bowl and toss to coat thoroughly. Marinate in the refrigerator for 30 minutes to 2 hours (avoid longer than 4 hours so skin still crisps).

Prepare the coating: in a shallow bowl combine 1 cup cornstarch, 1 tsp baking powder and 1 tsp salt. Toss wings in the dry mix, shaking off excess so each wing has a light dusting.

Heat 4–6 cups vegetable oil in a deep pot or Dutch oven to 350°F (175°C). If you don’t have a thermometer, heat until a small piece of bread sizzles and browns in about 60 seconds.

Fry wings in batches (do not overcrowd) for 8–10 minutes per batch until golden and cooked through (internal temp 165°F/74°C). Remove to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F oven if needed.

For extra crispness, let wings rest 5 minutes then return to hot oil for a 60–90 second flash-fry until very crispy. Drain again on rack.

While wings fry, combine glaze ingredients in a small saucepan: 1 tbs Thai sweet chili sauce, 1 tbs sriracha, 1 tsp gochujang (optional), 1 tbs rice vinegar, 1 tbs honey and 1 tsp sesame oil.

Warm the glaze over medium-low heat, stirring until honey melts and mixture is glossy, about 2–3 minutes. Do not boil hard—just simmer to meld flavors. Remove from heat and stir in 1 tbs toasted sesame seeds and the sliced green onions.

Toss the hot crispy wings with the warm glaze in a large bowl until evenly coated, or brush glaze onto wings on a platter if you prefer some dry texture.

Transfer glazed wings to a serving platter, garnish with additional sesame seeds and green onions if desired. Serve immediately with refrigerated Asian pickles and lime wedges on the side.