Spicy Chicken Wings Recipe

Prep wings

Pat the wings dry with paper towels. If whole, separate into drumette and flat and remove wing tips if desired.

Place wings in a large bowl. Add kosher salt, black pepper, garlic powder, soy sauce, and rice wine. Toss to coat evenly. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours (if refrigerated, bring to room temperature 20 minutes before frying).

Make coating mix

In a shallow bowl or large plate, whisk together all-purpose flour, cornstarch, baking powder, paprika, cayenne pepper, and the 0.75 tsp salt until evenly combined.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of at least 3 inches (~7–8 cm). Heat oil to 350°F (175°C). Use a thermometer for accuracy.

Coat wings

Working in batches of 6–8 wings (do not overcrowd), dredge each wing in the flour mixture, shaking off excess. For an extra-crispy crust, press the flour mixture onto the wings to adhere.

Fry - first fry (blanch)

Carefully lower the coated wings into the oil. Fry the first batch for 6–7 minutes until pale golden and cooked through but not deeply browned. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.

Fry - second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the wings a second time for 2–3 minutes until deep golden-brown and very crispy. Drain on the wire rack for 2–3 minutes. Repeat with remaining wings.

While wings drain, season lightly with a pinch of salt if desired.

Prepare aromatics

Peel the garlic cloves and shallot. Remove stems from the chilies and rough-chop them. Place garlic, shallot, and chilies in a food processor or blender.

Blend sauce base

Add the packed Thai basil leaves and cilantro (if using) to the processor. Pulse until coarsely chopped.

Emulsify and season

With the motor running, drizzle in the 2 tbsp warmed neutral oil to slightly wilt and bloom the herbs, creating a loose paste. Add light soy sauce, rice vinegar, lime juice, brown sugar, and fish sauce. Blend until smooth. If the sauce is too thick, add up to 2 tbsp water to reach a pourable but slightly thick consistency. Taste and adjust salt, sugar, or lime as needed.

Finish

Transfer the sauce to a serving bowl or a small saucepan. If you prefer a warmed sauce, gently heat it over low heat for 1–2 minutes (do not boil) to meld flavors; otherwise serve at room temperature.

Arrange the hot crispy wings on a serving platter. Spoon the spicy basil sauce over the wings lightly (about half the sauce) or serve the sauce on the side for dipping.

Garnish with torn fresh basil leaves, a sprinkle of toasted sesame seeds if using, and lime wedges on the side. Serve immediately so wings remain crisp.