Thai'd Up Wings Recipe

Prep wings

Pat the wings dry with paper towels. If using whole wings, cut at the joints into drumettes and flats and discard tips (or save for stock). Place wings in a large bowl.

Season the wings evenly with kosher salt, black pepper, garlic powder and 2 tablespoons soy sauce. Toss to coat and let rest 15 minutes at room temperature (or up to 1 hour refrigerated).

Meanwhile, heat a deep skillet or Dutch oven with 2 cups neutral oil over medium-high 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 about 60 seconds.

Fry the wings in batches to avoid overcrowding. Cook each batch 8–10 minutes, turning occasionally, until golden-brown and internal temperature reaches 165–175°F (74–79°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while you finish remaining wings.

In a small bowl, stir together 1 teaspoon cornstarch and 1 teaspoon cold water to make a slurry; set aside.

In a large sauté pan or wok, heat 1 teaspoon vegetable oil over medium heat. Add minced garlic and minced shallot and sauté 30–45 seconds until fragrant and beginning to soften; add grated ginger and cook 15 seconds more.

Stir in 1 tablespoon Thai red chili paste (or sambal oelek), 1 tablespoon fish sauce, and 1 tablespoon soy sauce. Cook 20–30 seconds to bloom the flavors.

Add 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon fresh lime juice, and 1/4 cup water. Bring the mixture to a gentle simmer and stir until the sugar dissolves, about 1–2 minutes.

Whisk the cornstarch slurry again and slowly pour it into the simmering sauce while stirring. Cook 1–2 minutes more until the sauce thickens to a glossy coating consistency. Taste and adjust balance: add a pinch more salt or 1/2 teaspoon fish sauce for saltiness, 1/2 teaspoon sugar for more sweetness, or additional lime for brightness.

Add the fried wings directly to the pan with the sauce (or pour the sauce over the wings in a large mixing bowl) and toss gently but thoroughly over medium heat for 1–2 minutes so every piece is well coated and heated through. If the sauce is too thick, add 1–2 tablespoons hot water to loosen.

Transfer sauced wings to a platter. Sprinkle with chopped cilantro, sliced scallions and toasted sesame seeds. Serve immediately with lime wedges for squeezing.