Thai Fried Chicken Wings

May 7, 2009 § 2 Comments


If I had a dollar for every time I said I love fried chicken wings…

I finally made Pim’s Thai Fried Chicken recipe using chicken wings. I had a family sized package in the freezer and have not fried anything in over a month (unheard of!). I like cooking with wings since I seem to have a better handle on cooking it just right. Besides, how can you resist those cute little and delicious drummettes.

I didn’t do anything too different from Pim’s original recipe. I do, however, like my fried chicken (wings and other parts) very crunchy. So instead of putting straight into the oil after dredging, I let the wings sit a bit to help crust formation. I then dredged it one more time and then shaking off excess flour before putting them into the oil. While one batch was cooking, which took about 7 minutes to cook through and to get a nice golden brown, I would dredge the next batch and let them rest. Then while the oil was getting back up to temperature (350 degrees), I’d dredge them again and then into the oil. If you like the thinner crust, just follow Pim’s original directions. Either way, I think you’ll love these.

Here’s what I modified for the chicken wings.

Ingredients:
3-4 lbs of chicken wings, separated, discard tips
6-8 cloves of garlic, peeled
1 Tbsp coarsely chopped cilantro stalks
1 Tbsp ground black pepper
1 tsp kosher salt (or other course salt)
6 Tbsp oyster sauce
1/3 cup fish sauce
2 cups of rice flour, you might need more if double dredging
Canola oil for frying

In a small food processor, ground cilantro stalks, garlic and salt until you get a rough paste. You can also do this in a mortar/pestle or using the flat side of a wide knife to grind into paste.

In a large container or food storage bag, combine paste with oyster sauce, fish sauce and ground pepper. Add chicken wings and mix until all wings have been coated. Marinate in the refrigerator for at least 3 hours. About half way through the marinating time, retoss to make sure all the wings get equal marination.

In a Dutch oven, add about 1 – 1 1/2″ of oil. Heat oil to 350 – 360 degrees Fahrenheit. Preheat the oven to 200 degrees Fahrenheit; put a cooling rack on top of a baking sheet into the oven. This will keep the cooked wings warm and crispy as you finish frying all the wings.

Put rice flour in a medium to large bowl for dredging. Dredge the wings and let rest for a few minutes. I did this while the oil was just reaching 350 degrees F. Dredge the wings again and shake off excess flour and gently put it into the hot oil. I was able to get about 9-10 wing sections into my DO and adjusted the heat to keep the temperature around 315 degrees F. The wings were done around 7-8 minutes.

Drain the wings on paper towel for a minute or two before putting it into the oven. I did this to remove any excess oil that might have been on the wings. Let the oil temperature come back to 350 degrees before putting in the next batch. Continue frying up remaining wings in the same way.

The wings were not greasy at all and were wonderfully crunchy and mouth-smacking good! We had them with some macaroni salad and steamed white rice. Delicious! The Mister said these were the most crunchiest chicken to date and called them “money.” What more can I want? Okay, maybe a vacation to Hawaii but I’ll take what I can get!

Hope y’all are having a wonderful week. Now go and eat well.

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