Fried Wings Recipe
Coconut, smoked butter, chili. Contains fish sauce, dairy, gluten, and allium.
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Ingredients
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Fried Wings
Method
Cooking Instructions
Prepare the Wings
Rinse the chicken wings under cold water and pat them dry with paper towels.
Marinate the Wings
In a bowl, mix the coconut milk, fish sauce, chili powder, salt, and black pepper. Add the chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Prepare the Coating
In a separate bowl, combine the all-purpose flour and cornstarch. Mix well.
Heat the Oil
In a deep pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat the Wings
Remove the wings from the marinade, allowing excess marinade to drip off. Dredge the wings in the flour and cornstarch mixture, ensuring they are evenly coated.
Fry the Wings
Carefully place the coated wings in the hot oil in batches. Fry for about 8-10 minutes or until golden brown and cooked through. Use a thermometer to check that the internal temperature reaches 165°F (75°C).
Drain and Serve
Remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil. In a small saucepan, melt the smoked butter and toss the fried wings in it. Garnish with fresh cilantro and serve with lime wedges.