PREP TIME: 20 mins
COOK TIME: 20 mins
TOTAL TIME: 40 mins
INGREDIENTS
- Chicken Wings: separated into drumettes and wings or feel free to use only wings or drummettes.
- Potato starch: make sure it's not potato flour as this is completely different. Or substitute with cornstarch. Avoid using tapioca starch as it'll cause the wings to stick to each other.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Red chili: any large red chili will work for garnishing.
- Green onion: for garnishing
Chicken Wing Marinade
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Fish sauce: a common ingredient used in Southeast Asian cooking made of fish oils and salt that lends a very deep umami flavor! If you're gluten-free: substitute with a gluten-free fish sauce found online.
- Fresh Lime Juice: this helps tenderize the wings and gives it that tangy flavor! As a last resort, substitute with lemon juice.
- White granulated sugar: or substitute with cane sugar but make sure to dissolve it well.
Garlic Butter Sauce
- Unsalted butter
- White sugar: or substitute with cane sugar and make sure it's been well dissolved.
- Fresh garlic
- Fresh lime juice
INSTRUCTIONS
- In a small bowl, combine marinade ingredients until the sugar has dissolved completely and set aside.
- In a large mixing bowl, add separated drumettes and wings and add marinade. Marinate wings for 20 minutes at most, no more than that.
- In small bowl, combine ingredients for garlic butter sauce as listed and set aside.
- Generously coat the marinated wings in potato starch. Press the starch into the wing, shaking off any excess.
- Heat vegetable oil in a large heavy-bottomed pan over medium heat (around 350 degrees F with a digital instant read thermometer). Fry the coated wings in small batches to prevent reducing the oil temperature.
- Deep fry wings on both sides for a total of 6-7 minutes until golden brown. Chicken wings are safe to consume at an internal temperature of 165 F with a digital instant read thermometer.
- Transfer fried wings to a wire rack or paper-towel lined plate to drain off excess oil. Once excess oil is removed, transfer them to a large bowl and keep them warm.
- While wings are still warm, pour garlic butter sauce over wings and add green onions and red chili. Toss wings in sauce and aromatics. Serve hot and enjoy!
INSTRUCTION VIDEO