Pat the 5 party wings dry with paper towels. In a bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tbs fish sauce (if using). Rub this mixture evenly over the wings. Let rest 10–15 minutes at room temperature to allow the flavors to penetrate and for excess moisture to come to the surface.

Breading & Coating

Make batter and dredge

In a shallow bowl or wide dish, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp paprika and 1/4 tsp ground white pepper. In a separate small bowl, beat 1 large egg with 1/2 cup cold water until smooth. Combine the wet mixture into the dry ingredients to form a loose, slightly thick batter—should coat the back of a spoon but still be pourable. Dip each seasoned wing into the batter, allowing excess to drip off, then place on a wire rack or plate to rest for 5 minutes to help the coating adhere.

Frying & Finish

Heat oil

Pour about 3 cups of neutral oil into a heavy-bottomed pot or deep skillet (oil depth ~2–3 inches). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and float up immediately without browning too fast.

Fry the wings

Working in one or two small batches so as not to overcrowd, carefully lower battered wings into the hot oil. Fry for 6–8 minutes, turning occasionally, until the coating is crisp and deep golden and the internal temperature of the thickest part reaches 165°F (74°C). Drain cooked wings on a wire rack set over a baking sheet or on paper towels for 1–2 minutes to remove excess oil.

Optional double-fry for extra crisp

For extra-crispy Khon wings, after the initial fry and a 3–5 minute rest, increase oil temperature to 375°F (190°C) and briefly return the wings for 1–2 minutes to further crisp the exterior. Drain again.

Finish and garnish

Transfer the hot wings to a serving plate. Immediately sprinkle or mound 3 tablespoons fried shallots / fried onions over the wings so they adhere and stay crispy. Garnish with 1 tablespoon fresh cilantro if using.

House Sriracha Sauce

Make the sauce

In a small bowl whisk together 3 tbs Sriracha, 2 tbs mayonnaise, 1 tsp fresh lime juice, 1 tsp honey (or sugar), 1/2 tsp minced garlic, and 1 tsp water to loosen if needed. Taste and add up to 1/4 tsp salt or more lime/honey to balance heat and sweetness. Transfer to a small ramekin for serving.