Entrée: Thailand – ปีกไก่ทอดสไตล์ไทย ▶ Peek Kai Tod Satai Thai (Thai Fried Chicken Wings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) whole chicken wings
2 tbsp (30 ml) Thai chili paste
3 tbsp (45 ml) fish sauce
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground coriander
1 cup (120 g) rice flour
1 / 2 cup (60 g) cornstarch
1 tsp (5 ml) baking powder
Vegetable oil for frying
Fresh Thai basil for garnish

Show original ingredient measurements

1 lb (450 g) whole chicken wings
2 tbsp (30 ml) Thai chili paste
3 tbsp (45 ml) fish sauce
1 tsp garlic powder
1 tsp ground coriander
1 cup (120 g) rice flour
1 / 2 cup (60 g) cornstarch
1 tsp baking powder
Vegetable oil for frying
Fresh Thai basil for garnish

Instructions

1. **Marinate the Chicken Wings**: In a bowl, mix the Thai chili paste, fish sauce, garlic powder, and ground coriander. Add the chicken wings and coat them thoroughly in the marinade. Let them marinate for at least 1 hour in the refrigerator.

2. **Prepare the Coating**: In another bowl, combine rice flour, cornstarch, and baking powder. Mix well.

3. **Coat the Wings**: Remove wings from the marinade, allowing excess to drip off, then dredge them in the flour mixture, ensuring an even coat on all sides.

4. **Fry the Wings**: Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken wings in batches, avoiding overcrowding, for about 8-10 minutes or until they are golden brown and cooked through. Drain on a paper-towel-lined plate.

5. **Garnish and Serve**: Once all the wings are cooked, garnish with fresh Thai basil and serve immediately while hot and crispy. Enjoy with your favorite dipping sauce if desired.