O.g Wings Recipe

Prep and dry

Pat wings very dry with paper towels. Remove any excess skin or small feathers. Place wings in a large bowl.

Season wings evenly with kosher salt and ground black pepper. Add baking powder and toss thoroughly to coat each piece. Let sit uncovered in the refrigerator for 30–45 minutes if time allows (this dries the skin and helps crisping).

When ready to fry, pour neutral oil into a heavy pot or deep fryer and heat to 300°F (150°C). Use a thermometer for accuracy.

Working in batches, gently lower wings into the oil and blanch-fry for 6–7 minutes until cooked through but not browned. Remove and drain on a cooling rack or paper towels. Let the oil return to 375°F (190°C).

Increase oil temperature to 375°F (190°C). Return wings to the hot oil in batches and deep-fry for 2–3 minutes, until golden-brown and very crisp. Remove and drain on a rack. Keep warm in a low oven (200°F / 95°C) while finishing remaining wings.

Prepare sauce

In a small bowl combine fish sauce, light corn syrup (or honey), lime juice, soy sauce, and granulated sugar. Stir until sugar is mostly dissolved and set aside.

Heat 1 tablespoon vegetable oil in a wok or large heavy skillet over medium-high heat until shimmering. Add minced garlic and stir constantly for about 30–45 seconds, just until fragrant and beginning to color very lightly — do not burn.

Add the pre-mixed fish sauce mixture to the wok carefully (it may sizzle). Stir and allow the sauce to bubble gently for 20–30 seconds to meld flavors. Add the measured chili flakes and stir to combine. Taste and adjust: add a little more sugar if too salty, or a splash more lime if too salty.

Remove the wok briefly from the heat and keep sauce in the pan, ready to toss with wings.

Working quickly with a large metal spatula or tongs, add a batch of double-fried wings to the wok with the hot garlic fish sauce. Return the wok to medium-high heat. Toss constantly for 30–60 seconds so the sauce coats the wings evenly and the garlic lightly adheres. Be careful—the sauce will be hot and may sputter.

Transfer tossed wings to a serving platter. Immediately sprinkle with sliced green onions, toasted sesame seeds (if using), cilantro leaves (if using), and an extra pinch of chili flakes to taste.

Repeat tossing and garnishing with remaining batches. Serve hot.