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.