Spicy Thai Chicken Wings
These Thai Chicken Wings are hot and spicy! Get ready to devour lots of steamed rice. It’s easy to make because the sauce is simple and yet absolutely delicious .
Ingredients
6
in
whole chicken wings
cut in half at the joint
1-2
cups
tempura flour
2
cups
cornstarch or potato starch
Oil
oil
for frying
Salt and freshly ground black pepper
to taste
1
Tbsp
XXX hot sauce for xrta hot
2
cups
Thai sweet chili sauce
1/2
cup
sriracha sauce
Instructions
For sauce:
In a bowl, whisk together the chili sauce and sriracha until well combined. Set aside.
For wings:
1. Heat enough oil to 350°F or 17 6°C, in a large deep fryer or large Dutch oven.
2. Wash chicken wings in icy cold water and place wet into a shallow baking dish. Sprinkle
the wings evenly with the tempura flour until a thin batter forms. Place the bowl under a
bowl of ice cubes to maintain coldness (preferably)
3. Dredge chicken wings in the cornstarch. Shake to remove any excess.
4. Deep fry chicken wings in batches (don’t over crowd) and cook for about 8-10 minutes .
Occasionally turning the chicken until cooked through and becomes golden brown.
5. Transfer fried chicken wings into a plate lined with paper towels. Season it with salt and
pepper to taste.
6. Then toss it into the prepared spicy sauce. Garnish with fresh spring onions. Serve and
enjoy!