Hat Yai Wings Recipe
extra crispy wings with fried shallots banana peppers, cilantro
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Ingredients
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Chicken & Marinade
Crisp Coating
Fried Shallots & Garnish
Optional Dipping Sauce
Method
Chicken & Marinade
Prep wings
Pat the wings very dry with paper towels. If not already split, separate drumettes and flats and discard wing tips or reserve for stock.
Place wings in a large bowl. Add kosher salt, minced garlic, light soy sauce, fish sauce, ground white pepper, granulated sugar and white vinegar. Toss thoroughly to coat.
Marinate, uncovered in the refrigerator, for at least 30 minutes and up to 2 hours. Remove from fridge 15 minutes before frying to come closer to room temperature.
Crisp Coating
In a shallow tray or large bowl combine cornstarch, rice flour, baking powder and optional white pepper. Mix until evenly blended.
Toss the marinated, air-dried wings in the coating mixture in batches so each wing is lightly and evenly coated. Shake off excess—coat thinly to avoid clumping.
Frying & Fried Shallots
Heat 2 to 2 1/2 inches of neutral frying oil in a large heavy pot or deep fryer to 325°F (163°C). Use a thermometer to maintain temperature.
Increase oil temperature to 375°F (190°C). When at temperature, return wings in batches and fry 1.5–2 minutes more until deep golden and extra crispy. Remove to the rack and rest 3–5 minutes.
Fry shallots
While wings are finishing, heat 1/2 inch oil (can be from the fryer) in a small saucepan over medium-high heat to 325–350°F (160–175°C). Fry the thinly sliced shallots in batches, stirring often, until deep golden brown and crisp — about 3–5 minutes per batch. Use a slotted spoon to transfer shallots to a paper towel-lined tray. Immediately sprinkle lightly with salt. Cool completely to become extra crisp.
Finishing & Assembly
Place the double-fried wings on a serving platter. Scatter the cooled fried shallots evenly over the wings so they cling to the surface.
Top with thinly sliced banana peppers (fresh or drained pickled rings) and a generous handful of fresh cilantro leaves.
Serve with lime wedges and the optional dipping sauce (mix sweet chili sauce with lime juice and fish sauce) on the side.
For best texture, serve immediately so wings remain extra crispy and shallots retain crunch.