Crispy Ginger Thai Wings


Ingredients(23)
cornstarch
1 cup
baking powder
2 teaspoons
Kosher salt
½ teaspoon
whole chicken wings
3 lbs.
canola oil, for frying
4 cups
cornstarch
½ cup
brown rice flour
½ cup
baking powder
½ teaspoon
Kosher salt
½ teaspoon
water
¼ cup
club soda
¾ cup
sweet chili sauce
½ cup
soy sauce
¼ cup
Sriracha
1 tablespoon
toasted sesame oil
1 tablespoon
freshly grated ginger, peeled
1 teaspoon
1 cup
toasted sesame oil
½ teaspoon
Sriracha
2 tablespoons
rice wine vinegar
1 tablespoon
sweet chili sauce
1 tablespoon
toasted sesame seeds
½ teaspoon
scallions (thinly sliced, divided for garnish)
1 bunch
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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