Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Wings & Coating
Thai Chili Marmalade (Zing Sauce)
Finishing & Garnish
Method
Chicken Wings & Coating
Prep wings
Pat the wings very dry with paper towels. If not already split, separate into drumettes and wingettes and remove tips. Place wings in a large bowl.
Season & coat
Add kosher salt, black pepper, baking powder and cornstarch to the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps create a crisp exterior.
Rest
Place coated wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes. This further dries the skin for extra crispiness.
Heat oil
Pour neutral oil into a deep skillet or pot to a depth of about 1–1.5 inches (or use a deep fryer). Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread; it should brown in ~60 seconds.
Fry wings (first fry)
Working in batches, fry wings for 6–8 minutes until the skin is set and pale golden but not fully darkened. Remove to a wire rack; let rest for 5 minutes. Maintain oil temperature between batches.
Fry wings (second fry)
Return wings to the hot oil and fry a second time for 2–4 minutes until deep golden and very crispy. Drain on a wire rack or paper towel-lined tray. Keep warm in a low oven (200°F / 95°C) if needed while finishing sauce.
Thai Chili Marmalade (Zing Sauce)
Prep chilies, garlic & ginger
Roughly chop the Thai chilies (remove seeds for milder heat), garlic, and ginger so they puree easily. Use gloves if handling many chilies.
Simmer base
In a small saucepan combine chopped chilies, garlic, ginger, sugar, water and rice vinegar. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
Reduce & mash
Maintain a simmer and cook for 10–12 minutes until chilies and aromatics are soft and the liquid has reduced by about one-third.
Blend to marmalade
Transfer the mixture (carefully, while hot) to a blender or use an immersion blender and purée until mostly smooth but still slightly textured — a marmalade-like consistency. Return to the saucepan.
Season & thicken
Stir in lime juice, soy sauce, and fish sauce (if using). Mix the cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) and whisk it into the sauce. Bring to a very gentle boil for 30–60 seconds until the sauce thickens to a sticky, glossy sheen. Remove from heat and stir in toasted sesame oil.
Adjust
Taste and adjust sweetness, acidity, or salt — add a splash more lime juice for brightness or a pinch of sugar if too tart. Keep warm.
Finish & Serve
Toss wings in sauce
Place hot, crispy wings in a large bowl. Spoon 1/2 to 3/4 cup of the warm Thai chili marmalade over the wings (reserve extra for serving) and toss gently but thoroughly so each wing is evenly glazed.
Garnish
Transfer glazed wings to a serving platter. Sprinkle with sliced scallions and toasted sesame seeds. Serve with lime wedges on the side to squeeze over just before eating.
Serving suggestion
Serve immediately while wings are hot and crispy. Leftover sauce can be refrigerated up to 5 days; gently reheat before tossing with reheated wings.