Fried Thai Chicken Wing Recipe

Prepare wings

If not already split, remove tips and separate each wing into drumette and flat. Pat wings very dry with paper towels. Dry skin will crisp better when fried.

Mix marinade

In a large bowl combine fish sauce (6 tbs), light soy sauce, granulated sugar, minced garlic, lime juice, white pepper, chopped cilantro stems (if using), and 1 tablespoon vegetable oil. Stir until sugar dissolves.

Marinate

Add the dried wings to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably 4–6 hours or up to overnight. Remove wings from fridge 20–30 minutes before frying to take the chill off.

Prepare coating

In a shallow bowl or large baking tray whisk together all-purpose flour, cornstarch, baking powder, salt, garlic powder and white pepper until evenly combined.

Coat wings

One at a time, remove wings from marinade, shaking off excess liquid (do not rinse). For a light dry coating: dredge wings in the flour mixture, pressing lightly so the coating adheres. For a slightly thicker crisp crust: after dredging, dip briefly in about 1/4 cup cold water (or beaten egg if preferred) and re-coat in the flour mixture. Place coated wings on a wire rack and let rest for 10–15 minutes to set the crust.

Heat oil

Pour vegetable oil into a deep pot or deep-fryer to a depth of about 3–4 inches (approximately 1.5 L). Heat oil to 175–180°C (350–360°F). If you don't have a thermometer, test with a small piece of bread or batter—should sizzle steadily and brown in about 45–60 seconds.

Fry wings (first fry)

Working in batches (do not overcrowd), carefully lower wings into the hot oil and fry for 5–6 minutes until pale golden and cooked through but not deeply browned. Use a slotted spoon or spider to remove wings to a wire rack or paper towel-lined tray to drain. Keep wings warm in a low oven (120°C / 250°F) if desired.

Fry wings (second fry)

Raise oil temperature to 190–195°C (375–385°F). Fry the wings again in batches for 2–3 minutes until deep golden brown and very crisp. This double-fry method yields the best crunch. Remove and drain on a wire rack. Sprinkle a pinch of salt over the hot wings to taste.

In a small bowl combine 1/2 cup Thai sriracha, 1 tablespoon fish sauce, 1 tablespoon lime juice, 1 teaspoon brown or palm sugar, and 1 minced garlic clove. Whisk until smooth. If sauce is very thick, add 1 teaspoon water to reach desired consistency. Taste and adjust: add more fish sauce for saltiness, lime for brightness, or sugar for sweetness. Stir in chopped cilantro and set aside.

Arrange fried wings on a platter. Sprinkle with fresh cilantro leaves and sliced red chili if using. Serve with lime wedges and the Thai Sriracha dipping sauce on the side. Suggestion: squeeze a little lime over wings just before eating for extra brightness.