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Spicy and Zingy Thai Wings

A flavorful twist on traditional chicken wings, these Spicy and Zingy Thai Wings combine sweet, salty, and spicy notes for an unforgettable dining experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Wings
  • 1.5 lb chicken drumettes Choose fresh or thawed drumettes for the juiciest results.
  • 2 tablespoons fish sauce Opt for high-quality fish sauce for authentic flavor.
  • 3/4 cup all-purpose flour Try to use unbleached for a more substantial crunch.
  • 1/4 cup cornstarch Provides added crispiness.
  • 2 tablespoons water Helps create a clumpy texture.
  • Frying oil Use a high-smoke-point oil like peanut or canola.
  • 1.5 tablespoons uncooked jasmine rice Toast to enhance its flavor.
  • 2 pieces makrut lime leaves (optional) Adds aromatic punch if available.
  • 1 tablespoon sugar Balances the savory elements.
  • 2.5 teaspoons paprika Use smoked paprika for added depth.
  • 2.5 teaspoons cayenne pepper Adjust according to your heat preference.
  • 1 teaspoon lime juice powder For that zesty zing.
  • 1.5 teaspoons table salt Essential for flavor.

Method
 

Preparation
  1. Marinate the Wings: Trim off any flappy bits of skin from the drumettes and place them in a mixing bowl. Add the fish sauce and mix well. Let them marinate for about 20 minutes.
  2. Prepare the Zabb Powder: In a small skillet, toast the uncooked jasmine rice and makrut lime leaves (if using) over medium-high heat until the rice is dark brown and the leaves are dry. Remove from heat and grind into a fine powder.
  3. Combine Spices: Mix the toasted rice powder with cayenne, paprika, lime powder, sugar, and salt until well combined. Set aside.
Cooking
  1. Coat the Wings: In another bowl, whisk together the all-purpose flour and cornstarch. Add this mixture to the marinated wings and toss to coat. Drizzle water over the wings and toss again to create a craggy texture.
  2. Fry the Wings: Heat frying oil to 375°F (190°C) and fry the wings in batches for about 6-8 minutes, or until the internal temperature reaches at least 165°F.
  3. Season with Zabb Powder: After frying the first batch, sprinkle half of the Zabb powder over them while still hot, tossing to coat.
  4. Finish Up: Fry the second batch of wings, toss with most of the remaining Zabb powder, then allow to cool before serving.

Notes

Make ahead by marinating the wings a day in advance. For optimal crispiness, let the coated wings sit for 20-30 minutes before frying.