Pandan Butter Chicken Wings Recipe

Prepare and marinate

Pat the chicken mid wings dry with paper towels. In a large bowl, combine salt, white pepper, light soy sauce and grated garlic. Add the wings and toss to coat evenly. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Coat for crisping

After marinating, drain any excess liquid. Sprinkle cornstarch over the wings and toss so each wing has a thin, even coating. Let sit 5 minutes to allow the cornstarch to adhere.

Shallow fry wings

Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 180°C / 350°F). Working in batches to avoid crowding, add wings skin-side down and fry 6–8 minutes per side, turning occasionally, until golden and crisp and an internal temperature of 74°C (165°F) is reached. Transfer to a wire rack or paper towel-lined tray to drain. Keep warm while preparing the sauce.

Infuse butter with pandan

In a medium saucepan or sauté pan over medium-low heat, melt the unsalted butter. Add the knotted pandan leaves and gently simmer in the butter for 4–5 minutes, pressing the leaves occasionally with a spoon to release aroma. Do not let the butter brown; reduce heat if necessary.

Build flavor

Add the finely sliced shallot and sliced birds eye chilies to the infused butter and sauté for 1–2 minutes until softened and fragrant. Stir in the palm sugar, fish sauce, water and lime juice; taste and adjust seasoning. Simmer gently for another 1 minute until sugar dissolves and sauce slightly thickens. Remove and discard the pandan leaves (or keep one small knotted leaf for presentation).

Toss wings in sauce

Reduce heat to low. Add the fried wings to the pan with the pandan butter sauce and toss gently for 1–2 minutes to coat evenly, allowing the sauce to glaze the wings without breaking the crisp exterior. If necessary, add up to 1 tablespoon water to loosen the sauce so it coats evenly.

Transfer the glazed pandan butter wings to a serving platter. Sprinkle with chopped cilantro, Thai basil leaves (if using), and fried shallots. Season with additional kosher salt if needed and serve immediately with lime wedges on the side for squeezing over the wings.