Thai Fried Chicken Wings Recipe

Trim & Dry

Pat wings dry with paper towels. If not already split, separate wings into drumettes and flats and remove tips. Drying the skin helps achieve a crisp crust.

In a large bowl combine soy sauce, fish sauce, lime juice, minced garlic, sugar, salt, and pepper. Stir until sugar dissolves.

Add the wings to the marinade, toss to coat thoroughly, cover, and refrigerate 30 minutes to 2 hours. (If short on time, 30 minutes is fine; longer gives more flavor.)

While wings marinate, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, and white/black pepper in a shallow bowl or rimmed baking sheet. Whisk to evenly distribute.

Remove wings from the marinade and let excess liquid drip off (do not wipe completely dry). Place wings in the flour/cornstarch mixture and toss or dredge until evenly coated. Lay coated wings on a wire rack and let rest 10 minutes for the coating to adhere.

Pour oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches (roughly 1–2 cups depending on pot diameter). Heat oil over medium-high until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 30–45 seconds.

Working in batches (do not overcrowd), carefully add wings to the hot oil. Fry the first batch 7–8 minutes, turning occasionally, until golden and floating. Use a thermometer to check that internal temperature reaches at least 165°F (74°C).

Remove wings with a slotted spoon to a wire rack set over a sheet pan to drain. Let oil return to temperature between batches and repeat with remaining wings. For extra-crispy wings, after all batches are fried, fry a second time in 375°F (190°C) oil for 1–2 minutes until extra-crisp and golden, then drain.

Place the chosen sauce (Thai sweet chili or BBQ) in a large bowl or use a heatproof saucepan to warm slightly. If you prefer the sauce warmed, heat gently over low for 1–2 minutes; do not boil.

Add hot fried wings to the bowl with sauce and toss gently until evenly glazed. Alternatively, brush sauce onto wings on a tray for a lighter coating. If you prefer to serve sauce on the side, skip tossing and transfer wings to a serving platter.

Transfer glazed wings to a platter. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with lime wedges on the side if using.