Thai Chicken Wings are super simple to make. They have a thin, crispy crust with a perfect balance of sweet and spicy flavors. The wings are first marinated in a flavorful marinade and then fried until crispy. This finger food will be a hit at your next dinner party!
Jump to:
Recipe card
Thai Chicken Wings | Thai Fried Chicken
Equipment
Ingredients
For the Thai chicken marinade
- 1 inch Ginger
- 5 to 6 Garlic cloves
- ¼ cup Cilantro stems or roots
- 3 to 5 Green chilies Thai bird chilies, adjust to taste
- 20 pieces Chicken wings
- 1 tablespoon Lemon juice
- 1 tablespoon Brown sugar
- 1 tablespoon Soy sauce
- 1 teaspoon Salt
- ¾ tsp Lemon zest
- 2 tablespoon Rice flour or Tempura batter flour
Other ingredients
- Oil for frying
- Fried green chilies or kaffir lime leaves, for garnish
Instructions
Marinate the chicken wings
- Add ginger, garlic, cilantro, and green chilies in a blender with 2 tablespoon of water and blend it to a smooth paste.1 inch Ginger, 5 to 6 Garlic cloves, ¼ cup Cilantro, 3 to 5 Green chilies
- Add chicken wings to a bowl. Add the ground paste, lemon juice, brown sugar, soy sauce, salt, lemon zest, and rice flour and toss until combined.20 pieces Chicken wings, 1 tablespoon Lemon juice, 1 tablespoon Brown sugar, 1 tablespoon Soy sauce, 1 teaspoon Salt, ¾ teaspoon Lemon zest, 2 tablespoon Rice flour
- Marinate it for 2 to 4 hours, preferably overnight.
How to fry chicken wings?
- Heat oil in a pan for frying on a medium heat. (A temperature of 350 to 375 degrees F is preferred).Oil for frying
- Once the oil is hot, drop the chicken wings based on the size of your pan.
- Leave it undisturbed for 2 minutes.
- Using a slotted spoon, stir and cook for 10 to 12 minutes or until the chicken is cooked through and crispy outside.
- Transfer it to a paper towel to absorb any excess oil.
- Repeat it for the remaining chicken wings.
- Garnish and serve hot with Thai sauce and steamed rice, and enjoy.Fried green chilies
Video
Notes
- You can even add Fish sauce for authentic Thai flavor.
- 1 tablespoon of freshly chopped lemon grass can be added if available.
- Substitute rice flour with corn starch.
- Adjust the amount of ingredients to taste.
- No extra breading, egg, or coating is needed for this recipe.
- To bake chicken wings, preheat the oven to 400 degrees F. Bake the wings for 35 to 40 minutes, flipping it halfway through.
Nutrition
Best ever Thai crispy fried chicken
- Try these Thai-style chicken wings if you want easy yet delicious and aromatic fried wings to serve for your Super Bowl Sunday game night or any dinner party.
- The unique combination of ingredients in the marinade makes the meat tender and flavorful. Unlike American-style fried chicken, these wings do not have a thick crust and are not coated with sauce. They have a very thin and crispy crust.
- Serve these wings with peanut sauce or Thai dipping sauce and a bowl of hot steamed rice.
- These are great as appetizers, party food or finger food, and dinner sides.
Ingredients
Chicken wings: Bone-in chicken wings (drumettes or flats or both)
Garlic, ginger, green chilies: Gives the best flavor to your wings. Adjust these ingredients to your taste.
Cilantro: Fresh flavor. Use stems or roots or both.
Soy sauce: Adds umami flavor. Feel free to add fish sauce instead of soy sauce.
Rice flour: Adds light, crunchy texture to your wings. You can use cornstarch instead.
Lemon juice and zest: Brightens the flavor.
Brown sugar: Balances the spiciness.
Check out the recipe card for a full list of ingredients.
Thai chicken wings marinade
Step 1: Add ginger, garlic, cilantro, and green chilies in a blender with 2 tablespoon of water and blend it to a smooth paste. Add chicken wings to a bowl and the ground paste.
Step 2: Add lemon juice, brown sugar, soy sauce, salt, lemon zest, and rice flour and toss until combined. Marinate it for 2 to 4 hours, preferably overnight.
How to fry chicken wings?
Step 3: Heat oil in a pan for frying on a medium heat. (A temperature of 350 to 375 degrees F is preferred). Once the oil is hot, drop the chicken wings based on the size of your pan. Leave it undisturbed for 2 minutes.
Step 4: Using a slotted spoon, stir and cook for 10 to 12 minutes or until the chicken is cooked through and crispy outside. Transfer it to a paper towel to absorb any excess oil.
Repeat it for the remaining chicken wings. Serve hot with Thai sauce and steamed rice, and enjoy. You can also serve these chicken wings with chunky guacamole or Thai salad.
Tips
- You can even add Fish sauce for authentic Thai flavor.
- 1 tablespoon of freshly chopped lemon grass can be added if available.
- Substitute rice flour with corn starch.
- Adjust the amount of ingredients to taste.
- No extra breading, egg, or coating is needed for this recipe.
- To bake chicken wings, preheat the oven to 400 degrees F. Bake the wings for 35 to 40 minutes, flipping it halfway through.
Recipe FAQs
The time it takes to fry the chicken wings varies depending on the size of the pan, the wings, and the temperature of the oil. If you are deep-frying chicken wings, it will take 10 to 12 minutes. You can open the fried meat. It should be tender and not pink in color once done.
Once the fried chicken wings cool down, store them in a zip-lock bag or airtight container in the refrigerator for 4 days and in the freezer for up to 4 months. Reheat them in a deep fryer or oven. Microwave reheating may not give them a crispy exterior.
More chicken wings recipe
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Ieva
This recipe looks right up my street. Looks delicious!