Crispy Thai Peanut Chicken Wings

My inspiration for my Crispy Thai Peanut Chicken wings recipe comes from two places. I absolutely love a great chicken wing from time to time. Every now and then it can get a bit boring and sometimes barbecue sauce or buffalo sauce won’t scratch my itch for a switch up in flavors.  I’ve taken numerous visits to Philly to a pretty unique spot that pairs it’s wings with donuts. They dust their chicken with dry spices instead of coating it with sauce to create a variety of flavors. This is also an adaptation of my recipe for southern fried chicken and a recipe I personally received from Chef Bill Telepan who made an amazing Sweet and Sour chicken wing that was super crispy even after the sauce was drizzled on it.

These wings are a tasty, crunchy treat with a bit of heat and sweat great for any occasion and strays away from your typical bbq or buffalo wing. You can even omit sauce, grind your peanuts and spices and toss the wings, hot from the frier to create a less messy but still tasty game day snack.

For inexperienced cooks, or those who are not comfortable with frying chicken, invest in a fry/candy thermometer. This will ensure that you are frying chicken at a constant 350 degrees and avoid burning oil or undercooking chicken.

Enjoy!

Thai Peanut Chicken Wings

Print Recipe

• CourseAppetizer, Main Dish
• CuisineFried, Fusion, Southern

Servings

5

Servings 5

Thai Peanut Chicken Wings Print Recipe CourseAppetizer, Main Dish CuisineFried, Fusion, Southern Servings 5 Servings 5

Ingredients

Crispy Fried Chicken

• Canola or Peanut Oil for frying
• 10 Chicken wings
• 1 Tbsp Garlic Powder
• 2 Tbsp Kosher Salt plus more for flour
• 1 tsp Black pepper fresh cracked plus more for flour
• 5 Eggs whites and yolks separated
• 2 Cups All purpose flour

Thai Peanut Sauce

• 1/2 Cup Demerara Sugar
• 1/2 Cup Apple Cider Vinegar
• 1 tsp Thai Red Curry Paste
• 1/4 Cup Rice Vinegar
• 6 garlic Minced
• 1/4 Cup Unsweetened Coconut
• 1/2 Cup Roasted Peanuts finely chopped
• 1 tsp Red Chili flakes (optional)

Servings:

Instructions

Fried Chicken Wings

1. Preheat oven to 200 degrees. Heat oil in deep fryer, frying pan or cast-iron skillet to 350 degrees F.
2. Season chicken with salt, pepper and garlic powder. Let marinate for 3 hours or overnight.
3. Whip egg whites. Toss seasoned chicken in whisked egg whites then in flour seasoned with more salt and pepper to taste.
4. Fry seasoned, floured chicken for 10 minutes in oil at a constant 350 degrees. It should be golden brown.*
5. Drain on paper towels and sit in a preheated oven on baking sheet lined with foil to keep crispy.

Thai Peanut Sauce

1. In a small sauce pan, add all of the ingredients except for the coconut and peanuts.
2. Cook over low heat 5 minutes until sugar dissolves. Let cool.
3. Drizzle over fried chicken then sprinkle with chopped peanuts and coconut.

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