These chicken wings are ridiculously delicious, ridiculously cheap and ridiculously easy! They will no doubt become part of the weekly repertoire.
Thai Sticky Chicken Wings
Photo: Tim Elwin
Ingredients
- 1.2kg Chicken Wings
- 3 tablespoons of Cornflour
- 1 x Tablespoon Fish Sauce
- 3 x Tablespoon Light Soy Sauce
- 2 x Tablespoon Thai Coconut or Palm Sugar (otherwise brown is fine)
- Juice from Half a Lemon
- 1 teaspoon grated Ginger
- 2-3 liters of Vegetable Oil
- 1-2 Birdseye or long red chilli, finely chopped
- 1 Tablespoon finely chopped Shallots or Chives
What You’ll need
- A large Wok
- A Deep Fryer (otherwise use the wok)
- Tongs
- Large Serving Plate
Method
If using the deep fryer, set to 190ºC. If using the wok for deep frying, hold off until after you have made the sauce below.
Place the wok on a high heat and add the fish sauce, soy sauce, sugar and ginger then cook for a couple of minutes or until the sugar dissolves, then take off the heat. Squeeze in the lemon juice and mix well to loosen the sauce. (if using the wok for frying transfer the sauce to a bowl then clean and thoroughly dry the wok before adding the oil).
Dust the chicken wings in the cornflour and deep fry (190ºC) in 3-4 batches until a dark golden brown. Set aside to cool slightly.
Throw in the chicken wings and toss well to coat with the sticky sauce.
Place the wings on a serving plate and coat with the chilli and shallots or chives.
NOTE: To ramp this dish up a few notches simply add a tablespoon of Sriracha Hot Sauce with the soy sauce when making the sticky sauce.
© Tim Elwin 2016