Pamapa Itum Wings Recipe

Clean and score

Pat wings dry with paper towels. If whole, remove tips or separate into drumettes and flats. Lightly score the thicker parts of the skin with 2–3 shallow diagonal cuts per piece to help flavors penetrate.

In a large bowl combine salt, sugar, turmeric powder, black pepper, grated galangal, minced lemongrass, minced garlic, minced shallot, fish sauce and lime juice. Stir to make a paste.

Add wings to the bowl and rub the marinade thoroughly over each piece so the aromatics coat the skin and get into the cuts. Cover and refrigerate for at least 1 hour, preferably 2–4 hours (can marinate up to overnight). Remove from refrigerator 20–30 minutes before frying to come toward room temperature.

Heat a skillet over medium heat and add 1–2 tablespoons vegetable oil. Add the grated coconut in an even layer and toast, stirring frequently, until the coconut turns deep golden brown with several darker flecks — this is the 'burnt' coconut flavor. Be attentive so it doesn’t char black; aim for smoky brown. Transfer to a bowl and let cool.

In the same skillet, add the remaining 1 tablespoon oil and sauté the chopped chilies and sliced shallot over medium heat until softened and lightly caramelized, about 2–3 minutes. Add the toasted coconut back to the pan, stir to combine for 30 seconds.

Remove from heat and transfer mixture to a mortar & pestle or small food processor. Add palm sugar, tamarind paste and lime juice and grind/pulse to a coarse paste—some texture from coconut and chilies should remain. Season with salt to taste. Set sambal aside at room temperature.

Combine rice flour, cornstarch, baking powder, turmeric and 0.5 tsp salt in a shallow tray and mix well.

Heat frying oil in a deep pot or wok to 325°F (160–165°C). If you don’t have a thermometer, oil should be hot but not smoking—small bubbles should form when you drop a pinch of batter in.

Lightly dust each marinated wing with the dry dredge, shaking off excess (no thick batter—just an even coating).

Fry wings in batches so they don’t crowd the pot. First fry at 325°F (160–165°C) for 8–10 minutes, turning occasionally, until the skin sets and the interior is fully cooked (internal temp ~74°C / 165°F). The crust will be pale and slightly firm. Transfer wings to a wire rack to drain for 5–10 minutes.

Increase oil temperature to 375°F (190°C). When oil reaches temperature, return wings in small batches and fry for 2–3 minutes until deep golden brown and extra-crispy. Watch carefully to avoid over-browning.

Remove wings with a slotted spoon and drain on a wire rack or paper towels. Immediately toss warm wings with half of the burnt coconut sambal so the coating adheres. Reserve remaining sambal for dipping or spooning over when plated.

Garnish with chopped cilantro or Thai basil and fried shallot crisps if using. Sprinkle any leftover toasted coconut from the sambal over the wings for extra texture.

Serve Pamapa Itum Wings hot with remaining burnt coconut sambal on the side, lime wedges if desired, and steamed rice or an appetizer platter. Leftovers can be reheated in a 200°C (400°F) oven for 6–8 minutes to re-crisp.