Gung Gung's Wings Recipe

Pat the wings dry with paper towels. Place them in a large bowl or resealable bag.

Add minced garlic, soy sauce, rice vinegar, 1 tablespoon neutral oil, kosher salt, and 1 teaspoon freshly ground black pepper to the wings. Toss or massage to coat evenly. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Remove wings from fridge 20 minutes before cooking if chilled.

While wings marinate, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow dish or rimmed baking sheet. Whisk to break up any lumps.

Heat 1.5–2 inches of neutral oil in a large heavy skillet or Dutch oven over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and form bubbles.

Working in batches of 6–8 wings (do not crowd), remove wings from the marinade and shake off excess liquid. Dredge each wing thoroughly in the seasoned flour mixture, pressing the flour to adhere. Shake off excess and set on a tray while you finish the rest.

Carefully add a single batch to the hot oil and fry, turning occasionally, until golden brown and cooked through, about 8–10 minutes per batch. Internal temperature should reach 165°F (74°C). Adjust heat as needed to maintain 325–350°F; you want a steady sizzle but not burning.

Use a slotted spoon or spider to transfer fried wings to a wire rack set over a baking sheet (or paper towel-lined tray) to drain and keep crisp. Repeat with remaining wings.

Sauce Warm-Up

Warm the sweet Thai chili sauce in a small saucepan over low heat. Stir in honey and lime juice and heat just until warmed through and glossy, about 2–3 minutes. Taste and adjust: add more honey for sweetness or a squeeze more lime for brightness.

Place a single layer of fried wings in a large mixing bowl. Pour about half of the warmed sweet chili sauce over the wings and toss gently to coat. Add the remaining sauce to taste — some prefer lightly sauced, others fully glazed. Toss lightly to preserve the crisp coating.

Transfer sauced wings to a serving platter. Garnish with chopped cilantro, sliced scallions, and a sprinkle of toasted sesame seeds if using. Serve immediately with extra sweet Thai chili sauce on the side for dipping and lime wedges if desired.