Thai Garlic Wings Recipe

Prep and marinate

Pat the chicken wings dry with paper towels. In a large bowl combine kosher salt, black pepper, soy sauce, fish sauce and minced garlic. Add wings and toss to coat. Marinate at room temperature for 20 minutes or refrigerate for up to 2 hours. Remove wings from refrigerator 20 minutes before frying to take the chill off.

Prepare coating

In a shallow bowl or large plate whisk together all-purpose flour, cornstarch, baking powder and ground white pepper until evenly combined. Set aside.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1.5 inches (or use a deep fryer). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately.

Coat wings

Working in batches of 6–8 wings depending on pot size, dredge wings in the flour mixture, shaking off any excess. Ensure an even light coating — press flour onto any wet spots.

Fry wings

Carefully add a single layer of coated wings to the hot oil without overcrowding. Fry for 8–10 minutes, turning occasionally, until golden brown and internal temperature reads 165°F (74°C). Remove wings with a slotted spoon to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while frying remaining wings.

Prepare garlic slices and chiles

While wings fry, peel and thinly slice the garlic for both frying and sauce. Thinly slice the red chile and slice scallions for garnish.

Crisp the garnish garlic

In a small skillet or saucepan heat 2–3 tablespoons neutral oil over medium-low. Add the 6 sliced cloves reserved for garnish and fry gently until golden brown and crisp, about 2–3 minutes. Stir frequently to prevent burning. Remove with a slotted spoon to a paper towel-lined plate to drain — these become the fried garlic garnish.

Make the sauce base

In a separate small pan heat 2 tablespoons neutral oil over medium heat. Add the 10 sliced garlic cloves (for the sauce) and the sliced red chile. Cook, stirring constantly, until the garlic turns fragrant and just begins to color (about 1–2 minutes). Do not let it burn.

Build and thicken the sauce

Add light brown sugar, rice vinegar, soy sauce and 2 tablespoons water to the garlic and chile. Stir to dissolve the sugar and bring the mixture to a gentle simmer for about 1 minute. Stir the prepared 1 tablespoon cornstarch slurry (1 tbsp cornstarch whisked with 1 tbsp water) into the sauce and simmer 30–45 seconds until the sauce thickens to a glossy coating consistency. Remove from heat and stir in fresh lime juice. Taste and adjust balance — add a pinch more sugar, vinegar or soy if needed.

Toss wings in sauce

Place fried wings in a large bowl. Pour the warm Thai garlic sauce over the wings and toss gently but quickly to coat evenly. Work in batches if needed so wings remain crisp and well coated.

Transfer sauced wings to a serving platter. Sprinkle with the fried garlic crisps, sliced scallions and optional toasted sesame seeds. Serve immediately while hot and crispy. Provide napkins or small bowls for bones.