Extra crispy Thai-style sweet and spicy chicken wings
I'm not exaggerating about the post title , that's really the name of these uber crispy wings . When you think about it , in this finger lickin' dish beside having the protein , the chicken , there's also carbohydrates , the flour and tapioca combo ( breading ) so , all you need is some steamed or stir fried vegetables to have complete well-balanced meal , sounds good , right ?! Heh !
I'm sure you know by now what makes chicken wings very crispy right ?! No ?! Tsk tsk lol
To have that extra crispy texture is double dip or dredge the chicken in flour/tapioca mixture , baking powder is also added to make wings crispier and deep-frying them , of course ! As you can see above , those wings look really crispy but a bit puffed up , I reckon somebody had forgotten to shake off some excess breading *sigh*
One of the things that I would change in this recipe is to marinate it overnight and maybe add smashed lemongrass for more flavor . I marinated these wings for about 45 minutes and that wasn't enough to give much flavor on the inside . The original recipe doesn't call for marinating the wings but I like my wings not only tasty on the outside but also the inside .
I used tapioca starch in making the sweet and spicy sauce but I think using 1 1/2 tablespoon of it is too much . The sauce turns very thick as it cools down and I had to add another 2 tablespoon of water to thin it out . I guess you won't have any problem if using cornstarch .
Please check original recipe @ Serious Eats
3 pounds chicken wings , combination of mid-joints and drumsticks
1 liter oil , for frying
For the sticky , sweet and spicy sauce :
1/2 cup rice vinegar
1/2 cup plus 1 tablespoon sugar
1/4 cup water
3 tablespoon fish sauce
1 tablespoon Chinese rice wine
3 cloves garlic , grated
1/2 teaspoon ginger juice , made from squeezing grated ginger
1 1/2 teaspoon chili flakes
1 1/2 tablespoon tapioca starch dissolved in 3 tablespoon water
3/4 cup rice flour
3/4 cup tapioca starch
1 1/2 teaspoon baking powder
2 large egg , beaten
* In a large mixing bowl , combine chicken wings with 2 cloves of garlic , minced , 1 1/2 teaspoon grated ginger , 1/2 teaspoon freshly ground black pepper and salt , to taste . Marinate for at least an hour or overnight .
* Place vinegar , sugar , water , fish sauce , wine , garlic , ginger juice and chili flakes in a small saucepan and let boil over medium-high heat . Reduce heat to medium and let boil until mixture is reduced by half , 6-8 minutes , stirring occasionally . Whisk the tapioca mixture and cook for another 2 minutes until sauce thickens , remove from heat and set aside .
* In a shallow bowl , mix together flour , starch and baking powder . Beat eggs in another shallow bowl . Pat dry wings with paper towel . Working in batches few wings at a time , dip / dredge wings into the flour mixture , coat into beaten egg , dip again in the flour mixture . Continue until wings are coated .
* Preheat over to 200°F . Fill pan with 1-inch of oil , when oil is hot , place chicken wings into the oil and fry over medium-high heat until golden brown on the first side , flip over and continue to fry the other side , 5-7 minutes per side . When cooked , place wings into the plate lined with paper towel to remove some excess oil then transfer to a baking sheet and into the oven to keep them warm . Continue with the remaining wings .
* Place all wings in a mixing bowl then pour in the sauce and toss until wings are well coated . Serve immediately .