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Spicy and Zingy Thai Wings

Crispy and flavorful Thai-style chicken wings with a unique blend of spices that bring a zing to your taste buds.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Snacks
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1.5 lb chicken drumettes Look for fresh or frozen chicken without added preservatives.
  • 2 tablespoons fish sauce Preferably Red Boat Fish Sauce for its quality and depth of flavor.
  • 2 tablespoons water Just enough for binding.
Breading
  • 3/4 cup all-purpose flour Using unbleached flour will yield a better texture.
  • 1/4 cup cornstarch Helps achieve an extra crispy coating.
Spices
  • 1.5 tablespoons uncooked jasmine rice Use good quality jasmine rice for better aroma.
  • 2 makrut lime leaves (optional) Adds a distinctive citrus aroma.
  • 1 tablespoon sugar Balances the heat from spices.
  • 2.5 teaspoons paprika Adds a rich color and mild flavor.
  • 2.5 teaspoons cayenne pepper Adjust to your heat preference.
  • 1 teaspoon lime juice powder A great substitute if fresh limes aren't on hand.
  • 1.5 teaspoons table salt Enhances the flavors.
Frying
  • Frying oil Look for oils with high smoke points like canola or peanut oil.

Method
 

Preparation
  1. Trim off any flappy bits of skin from the drumettes. Place them in a bowl and pour in the fish sauce. Mix well and let marinate for about 20 minutes.
  2. Heat a skillet over medium heat. Add uncooked jasmine rice and toasted makrut lime leaves (if using) until fragrant (approximately 3-4 minutes). Cool slightly, then grind into a fine powder.
  3. Mix the ground rice with cayenne pepper, paprika, lime powder, sugar, and salt in a bowl, and set aside.
  4. In another bowl, whisk together all-purpose flour and cornstarch. Toss marinated wings in this flour mixture.
Cooking
  1. Heat frying oil in a deep pot or heavy skillet to 375°F.
  2. Fry wings in batches for about 6-8 minutes, turning occasionally, until golden brown and cooked to an internal temperature of at least 165°F.
  3. Remove wings and drain on paper towels. Coat with the Zabb Powder while they are still hot.
  4. Serve and enjoy with a side of cold beer or your favorite dipping sauce.

Notes

For extra crunchiness, consider a double-dip method. Leftover wings can be stored in the fridge for up to 3 days or frozen for up to 3 months.