Crispy Ginger ThaiWings
Ingredients(23)
- 1 cup
cornstarch
- 2 teaspoons
baking powder
- ½ teaspoon
Kosher salt
- 3 lbs.
whole chicken wings
- 4 cups
canola oil, for frying
- ½ cup
cornstarch
- ½ cup
brown rice flour
- ½ teaspoon
baking powder
- ½ teaspoon
Kosher salt
- ¼ cup
water
- ¾ cup
club soda
- ½ cup
sweet chili sauce
- ¼ cup
soy sauce
- 1 tablespoon
Sriracha
- 1 tablespoon
toasted sesame oil
- 1 teaspoon
freshly grated ginger, peeled
- 1 cup
- ½ teaspoon
toasted sesame oil
- 2 tablespoons
Sriracha
- 1 tablespoon
rice wine vinegar
- 1 tablespoon
sweet chili sauce
- ½ teaspoon
toasted sesame seeds
- 1 bunch
scallions (thinly sliced, divided for garnish)
For safe meat preparation, reference the USDA website.
Steps(6)
- 1
In a gallon-sized food storage zipper bag, add the cornstarch, baking powder, salt and chicken wings. Seal the bag and shake to coat the wings in the cornstarch mixture.
- For the Batter:
- 2
In a large Dutch oven, heat the frying oil to 360ºF.
- 3
In a large bowl, add the cornstarch, flour, baking powder, salt, water, and club soda, and whisk to combine.
- 4
Line a plate with paper towels. Dredge the cornstarch-coated wings in the batter, letting any excess drip off, and place them in the oil. Fry until golden brown and crispy. Repeat with remaining wings. Remove to the plate. Add the wings to the bowl containing the sauce and toss to coat. Remove to a platter and garnish with sesame seeds and half the scallions.
- For the Sauce:
- 1
In the large bowl, whisk together the sweet chili sauce, soy sauce, sriracha, toasted sesame oil and ginger. Set aside.
- For the Dipping Sauce:
- 1
In a medium bowl, stir together the Hidden Valley® Original Ranch® Organic Dressing, sesame oil, Sriracha, rice vinegar, sweet chili sauce, toasted sesame seeds and half the scallions. Set aside until ready to serve.
Tip: Fry the wings in advance and keep warm in a 200ºF oven. Toss in sauce right before serving to keep wings crispy.
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