When hunger strikes and the thought of yet another takeout meal leaves you uninspired, I have just the remedy: Ultimate Thai Fried Chicken Wings! Imagine the satisfying crunch as you take your first bite, immediately followed by the aromatic dance of lemongrass and garlic on your palate. This isn’t merely a snack; it’s an unforgettable experience that transports you straight to the vibrant streets of Thailand.
I discovered this gem during a cooking session, as I rummaged through my pantry and stumbled upon lemongrass, yearning to create something extraordinary without the fuss. The beauty of these wings is in their simplicity; they come together in about ten minutes, paired with a luscious Coconut Sriracha that adds just the right kick. Whether you’re cooking for a casual gathering or just indulging yourself, these wings are sure to impress and remind you of the joys of homemade comfort food. Let’s dive into the recipe and transform your weeknight dinner into a flavorful adventure!
Why are Ultimate Thai Fried Chicken Wings irresistible?
Irresistible crunch: The perfectly fried chicken wings deliver a satisfying crispness that will have everyone reaching for more.
Herbaceous aroma: Infused with lemongrass and garlic, each bite is a fragrant explosion of flavor.
Quick preparation: In just 10 minutes, you can whip up this dish, making it perfect for busy weeknights or last-minute gatherings.
Crowd-pleaser: Whether you’re serving guests or treating yourself, these wings will be the highlight of any meal.
Versatile pairing: Top them off with zesty Coconut Sriracha for an added layer of deliciousness that elevates the dish even further!
Ultimate Thai Fried Chicken Wings Ingredients
• Get ready to elevate your dinner!
For the Chicken Wings
• 1 kg chicken wings – the star of your dish; choose fresh for the best flavor.
• 2 stalks lemongrass – bruised and finely sliced to release aroma; it brings authentic Thai flair.
• 4 garlic cloves – crushed for a bold flavor that complements the wings perfectly.
• 2 coriander (cilantro) roots – the hidden gem; they add earthy depth to the marinade.
• 1 tsp coriander seeds – provide a warm, slightly citrusy crunch to the bite.
• 2 tbsp oyster sauce – adds a savory depth that pairs beautifully with the lemongrass.
• 1 tbsp fish sauce – enhances umami flavor; a little goes a long way!
• 1 tsp sugar – balances the savory notes for a delightful finish.
For the Coating
• 2 tbsp corn flour (cornstarch) – creates that irresistible crunch when fried; don’t skip this step!
For Frying
• Vegetable oil – use enough to fill the pan; ensure it’s heated properly for that crispy finish.
For the Garnish
• 5 makrut lime leaves – finely chopped to sprinkle over the wings; they impart a fresh, aromatic touch.
• Sea salt – a finishing touch that heightens all the flavors.
• Coconut Sriracha – drizzle over or serve on the side for a spicy kick that perfects the dish; don’t miss this!
Whether you’re hosting friends or indulging in a cozy night in, these Ultimate Thai Fried Chicken Wings are your ticket to flavor town!
How to Make Ultimate Thai Fried Chicken Wings
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Pound the Ingredients: Start by using a mortar and pestle to pound the lemongrass, garlic, coriander roots, and coriander seeds into a rough paste. This step releases essential oils, enhancing the flavor of your wings.
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Mix the Marinade: Combine the paste with the chicken wings in a large bowl, adding oyster sauce, fish sauce, and sugar. Mix until everything is well coated, allowing the flavors to meld beautifully.
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Heat the Oil: Fill a saucepan or wok with vegetable oil to about 1/3 capacity, then heat it over high heat. The oil should reach about 165°C/325°F, or you can check by dipping a wooden spoon; look for small bubbles forming.
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Coat the Chicken: Just before frying, add corn flour to the marinated chicken and toss to ensure an even coating. This creates that amazing golden crunch when you fry them!
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Fry the Wings: Carefully place the coated chicken wings in the hot oil in batches, cooking for about 10 minutes until golden brown and cooked through. Keep an eye on the heat, adjusting if needed to prevent over-browning.
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Drain and Season: Remove the wings and place them on a paper towel-lined plate to drain excess oil. Season with sea salt while they’re hot for maximum flavor, then pile them on a serving plate.
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Garnish and Serve: Sprinkle the finely chopped makrut lime leaves over the wings. Serve hot with a side of Coconut Sriracha for that improved, tasty kick.
Optional: For a touch of freshness, squeeze some lime juice over the wings just before serving.
Exact quantities are listed in the recipe card below.
Expert Tips for Ultimate Thai Fried Chicken Wings
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Proper Oil Temperature: Make sure your oil is hot enough before frying; it should be around 165°C/325°F. If it’s too cool, the wings will absorb oil and become soggy.
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Even Coating: Ensure every wing is coated with corn flour evenly before frying. This step is crucial for achieving that irresistible crunch.
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Batch Cooking: Fry in small batches to prevent overcrowding in the pan. Overcrowding lowers the oil temperature and can lead to uneven cooking.
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Monitor Frying Time: Keep an eye on your wings while they fry for about 10 minutes; adjust the heat if they’re browning too quickly to avoid burnt spots.
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Season Immediately: Season with sea salt right after frying while they’re still hot for the best flavor absorption.
Remember, these tips will help you master the Ultimate Thai Fried Chicken Wings and impress everyone at your table!
Ultimate Thai Fried Chicken Wings Variations
Unlock your culinary creativity by trying out these delightful twists on the classic recipe!
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Gluten-Free: Substitute regular soy sauce with tamari and ensure your oyster sauce is gluten-free for a delectable dish everyone can enjoy.
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Spicy Kick: Add minced Thai bird’s eye chili to the marinade for an exciting, fiery flavor that will elevate your wings to a whole new level!
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Air-Fryer Option: Toss the marinated wings with corn flour and air-fry at 200°C (400°F) for 20 minutes for a healthier yet equally crispy outcome.
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Coconut-Curry Glaze: Replace half the oyster sauce with coconut milk mixed with curry paste for a rich, creamy coating bursting with tropical flavors.
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Zesty Citrus: Add the zest of 1 lime to the marinade for a bright and zesty twist that complements the lemongrass beautifully, enhancing freshness.
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Herbed Delight: Mix in chopped fresh basil or mint before serving for an aromatic boost that brings an extra layer of flavor and vibrancy.
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Sticky Sweet Variation: Drizzle a honey-soy glaze over the cooked wings and broil for a few minutes to create a sticky, caramelized treat that’s simply irresistible.
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Savory Vegan Swap: Use cauliflower florets tossed in the same marinade, and follow the same frying instructions for a crunchy vegetarian alternative that satisfies.
Make Ahead Options
These Ultimate Thai Fried Chicken Wings are perfect for meal prep, allowing you to spend less time in the kitchen during busy weeknights! You can marinate the chicken wings up to 24 hours in advance by combining the lemongrass paste, oyster sauce, fish sauce, and sugar, then refrigerate them in an airtight container. For added convenience, you can also coat the wings in corn flour (cornstarch) up to 3 hours before frying; this way, they’ll have that crispy texture right when you need it! When you’re ready to cook, simply heat the oil and fry the wings as instructed, ensuring they remain just as delicious as if made fresh. Enjoy the flavor without the hassle!
How to Store and Freeze Ultimate Thai Fried Chicken Wings
Fridge: Store leftover crispy chicken wings in an airtight container for up to 3 days to maintain their flavor and ensure freshness.
Freezer: If you want to save some for later, freeze the wings in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating: To reheat, place frozen wings directly in a preheated oven at 180°C (350°F) for 15-20 minutes, or until heated through. This keeps them crispy!
What to Serve with Ultimate Thai Fried Chicken Wings?
Transform your evening into a delightful culinary experience with these vibrant pairings that perfectly complement the flavors of your wings.
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Coconut Rice: A creamy, slightly sweet side that pairs beautifully with the zest of the wings, adding a comforting touch.
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Thai Green Salad: Crisp greens with a tangy dressing provide a refreshing counterbalance, enhancing the aromatic profile of the chicken.
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Spicy Pickled Vegetables: These add a burst of acidity that cuts through the richness of the fried wings, elevating each bite to new heights.
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Garlic Noodles: Silky-smooth noodles infused with garlic and herbs mirror the wing’s flavor palette, creating a harmonious dining experience.
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Mango Salsa: Bright and fruity, this salsa introduces sweet notes that play off the spicy Coconut Sriracha, creating a fiesta of flavors.
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Chilled Thai Beer: A crisp lager or light ale pairs splendidly, cleansing the palate and enhancing the meal’s overall enjoyment.
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Coconut Cream Pie: For dessert, this rich and creamy treat echoes the tropical notes in the wings, rounding out the meal deliciously.
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Limeade: Refreshing and tart, a chilled glass of homemade limeade makes a delightful drink option to complement the vibrant spices.
Ultimate Thai Fried Chicken Wings Recipe FAQs
How do I choose ripe lemongrass?
When selecting lemongrass, look for stalks that are firm and bright green with a pale, tender part at the base. Avoid any that appear brown or have dark spots—which usually indicates they’re past their prime. Fresh lemongrass will yield a stronger flavor, essential for your Ultimate Thai Fried Chicken Wings!
What’s the best way to store leftover chicken wings?
Store your leftover wings in an airtight container in the fridge, where they will stay fresh for up to 3 days. Make sure to let them cool before sealing; this helps maintain their crispiness. If you want to keep them longer, they can be frozen (see below) for a convenient meal later on.
How can I freeze my chicken wings properly?
To freeze chicken wings, first lay them out in a single layer on a baking sheet and place it in the freezer for about 1-2 hours, or until they’re firm. This prevents them from sticking together. Once frozen, transfer the wings to a freezer-safe bag or airtight container, labeling it with the date. They’ll be good for up to 2 months. When you’re ready to enjoy them, simply reheat from frozen in the oven at 180°C (350°F) for 15-20 minutes.
What if my wings aren’t crispy?
No worries! If your wings turn out soggy, it could be due to not letting the oil reach the correct temperature before frying. Always ensure your oil is hot enough at 165°C/325°F for that golden crunch. Fry in small batches to avoid overcrowding, which can lower the oil temperature. If they still aren’t crispy after frying, an additional short bake in the oven can help revive their crunch.
Can I make these wings gluten-free?
Absolutely! You can substitute the oyster sauce and fish sauce with gluten-free versions available in stores. Make sure to check the labels to ensure they meet gluten-free standards. By adjusting these ingredients, you can enjoy the Ultimate Thai Fried Chicken Wings without any worries!
Are there any allergy considerations?
If you’re serving guests, it’s good practice to ask about allergies in advance. The recipe includes seafood through the fish sauce and may also have allergens based on individual dietary needs. If you’re concerned, consider alternatives like soy sauce (for a vegan option) while ensuring they are allergen-free. Enjoying these wings together safely is always the best option!
Ultimate Thai Fried Chicken Wings Recipe FAQs
Ultimate Thai Fried Chicken Wings That Wow Your Taste Buds
Ingredients
Equipment
Method
- Pound the lemongrass, garlic, coriander roots, and coriander seeds into a rough paste using a mortar and pestle.
- Mix the paste with the chicken wings in a large bowl, adding oyster sauce, fish sauce, and sugar. Mix until well coated.
- Heat vegetable oil in a saucepan or wok over high heat until it reaches about 165°C/325°F.
- Add corn flour to the marinated chicken and toss to ensure an even coating.
- Carefully place the coated chicken wings in the hot oil in batches, cooking for about 10 minutes until golden brown.
- Remove the wings and place them on a paper towel-lined plate to drain excess oil. Season with sea salt.
- Sprinkle the finely chopped makrut lime leaves over the wings and serve hot with a side of Coconut Sriracha.