Basil Chicken Wings Recipe

Prepare wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate flats and drumettes and discard tips or reserve for stock.

In a large bowl combine kosher salt, black pepper, soy sauce, fish sauce, brown sugar and lime juice. Whisk until sugar dissolves.

Add the wings to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove wings from the refrigerator 20 minutes before cooking to take the chill off.

While the wings marinate, make the basil paste. In a small food processor or blender combine Thai basil leaves, optional cilantro, garlic cloves, ginger, red chili, neutral oil, sesame oil and rice vinegar.

Pulse until you have a coarse, saucy paste. Taste and adjust: add a pinch of salt or an extra teaspoon of lime or rice vinegar if you want brighter acidity. Set aside 3 tablespoons of the paste to toss with cooked wings; reserve remaining paste for an optional dipping sauce or to brush during the last minute of cooking.

In a shallow bowl combine flour, cornstarch, baking powder and white pepper.

Drain excess marinade from the wings (do not rinse). Toss wings lightly in the flour mixture to give an even, light coating. Shake off excess coating.

Heat a deep skillet or medium pot with about 1" (2.5 cm) of vegetable oil over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Working in batches so the oil temperature stays steady, fry the coated wings for 6–8 minutes per batch, turning occasionally, until golden-brown and cooked through (internal temperature 165°F / 74°C). If wings are larger, fry 8–10 minutes. Use a thermometer to check doneness.

Transfer fried wings to a wire rack set over a sheet pan to drain and rest for 3 minutes. Do not stack so they remain crisp.

Heat a large skillet or wok over medium-high heat and add the reserved 1–2 teaspoons of neutral oil. When hot, add the reserved basil paste and sauté 30–45 seconds until fragrant but not burned.

Add a single batch of fried wings to the skillet and toss in the basil mixture for 30–60 seconds to coat; the heat will bloom the aromatics and slightly glaze the wings. Remove to the wire rack and repeat with remaining wings and paste as needed.

Toss the wings with the fresh basil leaves and sliced scallions just before serving so the leaves wilt slightly but remain aromatic.

Arrange wings on a platter, sprinkle with toasted sesame seeds (if using) and serve with lime wedges on the side for squeezing over.