★ Chicken Wings Recipe

Prepare wings

Pat the wings dry with paper towels. If not already split, cut at the joint to separate drumette and flat; discard tips or save for stock. Drying the skin thoroughly helps batter adhere and ensures a crisp finish.

Season wings lightly

Place the wings in a bowl and sprinkle 0.5 tsp of the salt and 0.25 tsp of the black pepper over them. Toss to coat evenly.

Make the batter

In a medium bowl whisk together 3 tbs flour, 3 tbs cornstarch, 0.5 tsp baking powder, 0.5 tsp garlic powder, remaining 0.5 tsp salt and 0.25 tsp black pepper. In a separate small bowl beat the egg, then whisk in 0.75 cups cold water until combined. Pour the wet mixture into the dry ingredients and whisk just until smooth — a thin batter similar to tempura (should coat but not be thick). If batter is too thick add up to 1–2 tbs more cold water.

Coat the wings

Working in batches (do not overcrowd), dip each wing into the batter, allowing excess to drip off, and set them on a wire rack while you heat the oil. For an extra-crisp exterior you may toss wings briefly in an additional 2 tbs flour (light dusting) before deep-frying — optional.

Heat oil

Pour oil into a deep, heavy-bottomed pot or deep-fryer to a depth of about 3 inches (allowing room for displacement). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and brown in about 60–90 seconds.

Fry in batches

Carefully lower 6–8 wings (depending on pot size) into the oil without crowding. Fry for 7–9 minutes, turning once, until the batter is golden and crisp and the internal temperature of the thickest part reaches 165°F (74°C). If wings brown too quickly, reduce heat slightly. Remove with a slotted spoon or spider and transfer to a wire rack set over a sheet pan to drain; this keeps them crisp. Repeat with remaining wings.

Optional double-fry for extra crispness

For very crisp wings, after the first fry let the wings rest 5 minutes while oil returns to 375°F (190°C). Fry 1–2 minutes more until deeply golden, then drain on the wire rack.

While still hot on the rack, sprinkle the finishing sea salt (1 tsp) and cracked black pepper (0.25 tsp) evenly over the wings. Garnish with chopped cilantro if using and arrange lime wedges on the serving plate.

Serve immediately with the 1/2 cup Thai sweet chili sauce on the side for dipping. Provide tongs or small forks if serving as a starter.