Thai Chicken Wings Recipe

Prep the wings

Pat the wings dry with paper towels. If not already separated, cut the wing tips off and separate flats from drumettes. Drying helps achieve crispiness.

Place wings in a large bowl. Add kosher salt, black pepper, garlic powder, soy sauce, and rice vinegar. Toss to evenly coat. Let rest at room temperature for 20 minutes or refrigerate up to 2 hours. Remove from refrigerator 20 minutes before frying to come toward room temperature.

In a small bowl, combine cornstarch and baking powder. Lightly dust the wings with the mixture: add wings to a zip-top bag or bowl, sprinkle the dry mix over them, and toss until lightly coated. The cornstarch and baking powder will help produce a crispy exterior when fried in tallow.

Pour beef tallow into a heavy, deep pot or Dutch oven to a depth of about 2–3 inches. Heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, heat until a small piece of bread browns in about 60 seconds (approximate).

Working in batches of 6–8 wings (do not overcrowd), carefully lower wings into the hot tallow using tongs. Fry until golden brown and crisp, about 8–10 minutes per batch, turning occasionally for even color. Internal temperature should reach 165°F (74°C). Adjust heat to maintain 325–350°F after adding wings.

Using a slotted spoon or spider strainer, transfer cooked wings to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

While the wings fry, make the sauce. Heat 1 tablespoon neutral oil in a small skillet over medium-low heat. Add the minced garlic and red chile flakes and cook gently until fragrant and the garlic is just golden, about 30–45 seconds. Do not burn the garlic.

Add Thai sweet chili sauce, sriracha (if using), fish sauce, light brown sugar, lime juice, and 2 tablespoons water. Stir to combine and simmer gently for 1–2 minutes to meld flavors and slightly thicken. Taste and adjust balance: add a touch more sugar for sweetness, lime for brightness, or sriracha for heat.

Place a batch of hot fried wings into a large mixing bowl. Pour about 2–3 tablespoons of the warm Thai chili garlic sauce over the wings (adjust amount to taste) and toss thoroughly so each wing is evenly glazed. Work quickly so the wings stay crisp; add more sauce between batches as desired.

Transfer sauced wings to a serving platter. Sprinkle with toasted sesame seeds, chopped cilantro, and sliced scallions. Serve immediately with lime wedges on the side.