Pretty Hot Wings Recipe

prep wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumette and flat and discard wing tips or save for stock.

In a large bowl combine minced garlic, nam pla (fish sauce), light soy sauce, brown sugar, vegetable oil and black pepper. Stir until sugar begins to dissolve.

Add the wings to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 6 hours (overnight will intensify flavor but can break down texture if much longer due to fish sauce).

About 30 minutes before cooking, remove wings from refrigerator and allow to come closer to room temperature while you prepare the frying station.

In a large bowl combine cornstarch, baking powder and salt. Toss the marinated wings briefly in the dry mix so each wing gets a light, even coating. Shake off excess—this helps create a crispy exterior that glaze will cling to.

Heat neutral oil in a deep pot or deep skillet to 175°C (350°F). If you don't have a thermometer, test by dropping a small pinch of cornstarch—if it sizzles steadily, it's ready.

Fry the wings in batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until the skin is deep golden and internal temperature reaches 75°C (165°F). Smaller wings may take slightly less time. Remove wings with a slotted spoon to a wire rack set over a baking sheet to drain. Keep warm in a 90–100°C (200–210°F) oven if necessary while finishing remaining batches.

While the wings fry, make the glaze. In a small bowl, loosen the tamarind paste by stirring it with 2 tablespoons hot water until smooth and lump-free.

In a small saucepan over medium heat combine the loosened tamarind, sriracha, honey, rice vinegar, soy sauce and lime juice. Stir and bring to a gentle simmer.

Simmer for 3–4 minutes, stirring frequently, until the glaze thickens slightly. If too thick, stir in up to 1–2 tablespoons water to reach a glossy, brushable consistency. Taste and adjust balance: add a pinch more honey for sweetness, more sriracha for heat, or more vinegar for tang.

Remove glaze from heat and set aside in a heatproof bowl. Keep warm.

When all wings are fried and on the wire rack, transfer wings to a large mixing bowl or toss gently in a shallow roasting pan. Pour the warm tamarind-sriracha glaze over the wings and toss briskly but carefully so each wing is evenly coated.

Arrange glazed wings on a serving platter. Scatter thinly sliced bird's eye chilies and cilantro leaves over the top. Sprinkle toasted sesame seeds if using.

Serve immediately with lime wedges on the side for squeezing over the wings. Recommend extra napkins — these are sticky and hot.