Ingredients

  • 2 persons
  • 500 g chicken wings / 6 pcs

  • 1 head garlic

  • ½ tsp white peppercorns

  • 1 tbsp coriander roots and stems

  • 1 tsp salt

  • 8 pcs kaffir lime leaves

  • 500 ml vegetable oil (for frying)

Thai Fried Chicken Wings
Recipe Courtesy of
Aja Ng

Thai Fried Chicken Wings

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Fried. Chicken. Wings. If that alone isn’t enough to make you make it, this one’s deep-fried with an addictive toss of intense Thai flavours. Think a kick of kaffir lime leaves, punchy peppercorns and bashed garlicky bits. The hardest ingredient to find might be coriander roots, or cilantro roots, depending on where you are. But it’s worth the while – this warming herb gives a fresh grassy-minty aroma that’s often a scent of many Thai dishes. If wings are too messy, drumettes work too.
  • Easy
  • 10 min
  • 20 min
  • 15 min
  • 3 steps
  • 7 Ingredients
  • Easy
  • 3 steps
  • 7 Ingredients
  • 10 min
  • 20 min
  • 15 min

Directions

  1. Make the Marinade

    • Split the head of garlic into half. Peel half the garlic, leaving the other half unpeeled.

    • Add the peeled garlic to a mortar and pestle/or food processor with the white peppercorns and coriander roots. Grind till pulpy, then add salt. 

    • Rub the paste over the chicken wing and cover or place in ziploc bag.

    • Leave to marinate in the refrigerator for 12-24 hours.



  2. Prep the Remaining Aromatics

    • Put the remaining unpeeled garlic into a mortar and roughly crush with the pestle.

    • Remove the ribs from the kaffir lime leaves.

    Prep the Remaining Aromatics


  3. Fry the chicken

    • Wipe the residual paste off the chicken with a paper towel and bring the chicken to room temperature.

    • Heat the oil in a heavy based pan over high heat till shimmering, then add the chicken wings and fry until golden, turning with chopsticks or tongs - about 6-8 minutes.

    • Remove the chicken wings from the oil and drain on absorbent paper. 

    • Then, add the garlic to the hot oil. After 12 seconds, add the kaffir lime leaves as well, using a metal skimmer to stir and straining them out as soon as they are crispy and golden - about 30 seconds.

    Make sure your oil is hot enough as failing to do so will result in soggy, oil chicken.

    Ensure the oil is hot enough by placing a wooden chopstick upright inside the oil, if bubbles appear on the chopstick, it’s ready.

    Use chicken drumsticks or thighs instead of wings, but increase the cook time accordingly.

    Fry the chicken


Plate and Serve!

  • Serve the chicken wings sprinkled with crispy garlic and kaffir lime leaves, your favourite chili sauce on the side.
Plate and Serve!
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    Ingredients
    • 2 persons
    • 500 g chicken wings / 6 pcs

    • 1 head garlic

    • ½ tsp white peppercorns

    • 1 tbsp coriander roots and stems

    • 1 tsp salt

    • 8 pcs kaffir lime leaves

    • 500 ml vegetable oil (for frying)

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