Name: Pad Thai Restaurants Basil Wings (8pcs) Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 pieces chicken mid/joint wings (about 8 pieces); 1 tsp kosher salt; 1 tsp ground black pepper; 1 tsp garlic powder; 0.75 cups cornstarch; 0.25 cups all-purpose flour; 1000 ml vegetable oil (for deep frying); 1 tbs neutral oil (for sauce; can use vegetable or peanut); 3 cloves garlic, finely minced; 1 small shallot, thinly sliced; 0.5 cups red bell pepper, julienned; 0.5 cups green bell pepper, julienned; 1 tsp thai red chilies or finger chilies, thinly sliced (optional for heat); 2 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp fish sauce; 0.5 tsp dark soy sauce (for color, optional); 1 tbs brown sugar (or palm sugar), packed; 3 tbs water or chicken stock; 1 tbs cornstarch slurry (1 tsp cornstarch + 1 tbs water); 1 cups fresh Thai basil leaves (or sweet basil), torn; 2 wedges fresh lime wedges (to serve); 1 tsp toasted sesame seeds; 2 tbsp thinly sliced scallions

Method

Chicken wings

Prep wings

Pat the wings dry with paper towels. If whole wings, separate into drumette and wingette and discard tips or reserve for stock.

Season the wings evenly with kosher salt, ground black pepper and garlic powder. Make sure all surfaces are lightly coated.

In a large bowl combine cornstarch and all-purpose flour. Toss each seasoned wing in the dry mixture to evenly coat, shaking off excess. Let rest on a wire rack for 10 minutes to allow coating to adhere.

Heat vegetable oil in a deep pot or deep fryer to 175°C (350°F). Use enough oil so wings can float and not crowd (about 3–4 inches deep).

Fry wings in batches (do not crowd) for 10–12 minutes, turning occasionally, until golden brown and internal temperature reaches 75°C (165°F). If wings brown too fast, reduce heat to maintain 160–170°C (320–340°F) and continue cooking until crisp and cooked through.

Remove wings to a paper towel-lined tray or wire rack to drain. Keep warm in a low oven (100–120°C / 210–250°F) if necessary while you make the sauce.

Thai basil sauce and stir

In a large skillet or wok, heat 1 tablespoon neutral oil over medium-high heat until shimmering.

Add the minced garlic and sliced shallot and stir-fry for 30–45 seconds until fragrant but not browned.

Add the julienned red and green bell peppers and sliced chilies. Stir-fry 1–2 minutes until peppers are bright and slightly softened but still have some crunch.

Lower heat to medium and add light soy sauce, oyster sauce, fish sauce, dark soy sauce (if using), brown sugar and the 3 tablespoons water or chicken stock. Stir to combine and bring to a gentle simmer so the sugar dissolves.

Stir the cornstarch slurry to recombine, then pour it into the simmering sauce while stirring constantly. Cook for 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning: add a little more fish sauce for saltiness, soy for umami, or a pinch more sugar if too salty.

Add the fried wings directly into the skillet with the sauce. Toss thoroughly for 1–2 minutes so each wing becomes evenly coated and the sauce clings to the crispy crust. Keep the heat at medium so the wings reheat without becoming soggy from overcooking.

Remove from heat and fold in the torn fresh basil leaves (reserve a few for garnish). The residual heat will wilt the basil leaving a bright herb aroma.

Finish and serve

Transfer the sauced wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallions if using.

Serve immediately with lime wedges on the side to squeeze over the wings.