Chicken Wings Recipe

Prepare wings

Rinse and pat dry the chicken wings with paper towels. If whole wings, cut at the joint to make drumettes and wingettes; discard tips or save for stock.

Marinate

In a large bowl combine 1 tsp salt, 1 tsp black pepper, 1.5 tbs soy sauce, 1 tbs fish sauce, 0.5 tsp sugar, 2 cloves minced garlic and 0.25 tsp white pepper (if using). Add the wings and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 hours. Remove from fridge 20 minutes before frying to come toward room temperature.

Make coating mix

In a shallow bowl or plate whisk together 0.75 cups all-purpose flour, 0.25 cups cornstarch, 0.5 tsp baking powder, 0.5 tsp garlic powder, 0.25 tsp white pepper powder and 0.5 tsp salt until evenly combined.

Coat wings

Working in batches, dredge each marinated wing in the dry coating, pressing lightly so the flour-cornstarch adheres. Shake off excess and set on a wire rack to rest for 10 minutes—this helps the coating stick and dries the surface for crisp frying.

Heat oil

Pour about 1 liter of neutral oil into a deep heavy pot or deep fryer to reach approximately 3–4 inches deep. Heat oil to 325°F (163°C) for the first fry. Use a thermometer for accuracy.

First fry (cook through)

Fry the wings in small batches (do not crowd) for 6–7 minutes at 325°F until cooked through and pale golden. Remove with a spider or slotted spoon and drain on a wire rack or paper towels.

Rest and increase temp

Let the wings rest for 5 minutes while you increase oil temperature to 375°F (190°C) for crisping.

Second fry (crisp)

Return wings to the hot oil in batches and fry 2–3 minutes at 375°F until deep golden brown and very crispy. Drain on a wire rack or paper towels. Immediately season lightly with a pinch of salt if desired.

Make sauce

In a small saucepan combine 0.5 cup water, 3 tbs rice vinegar, 3 tbs ketchup, 1 tbs soy sauce, and 3 tbs palm or brown sugar. Add 1 tsp chili flakes (or sliced Thai chilies) and 1 clove finely minced garlic. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Thicken and finish

Stir the 1 tbs tapioca or cornstarch slurry (1:1 starch to water) to recombine, then slowly whisk into the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy, pourable consistency. Remove from heat and stir in 1 tbs lime juice. Taste and adjust: add more lime for brightness, sugar for sweetness, or soy for saltiness.

Serve warm or room temperature

Transfer sauce to a dipping bowl or toss wings lightly to glaze. If tossing, do so just before serving to retain maximum crispness; alternatively serve sauce on the side for dipping.

Arrange hot wings on a platter, sprinkle with 2 tbs chopped cilantro and 1 tsp toasted sesame seeds. Serve with lime wedges alongside and the sweet & sour Thai sauce. Recommend serving immediately while wings are hot and crispy.