Extra-Crispy Thai-Style Sweet and Spicy Wings Recipe - 华体会体育推荐

Why This Recipe Works

The real magic of these wings is the thick batter, which creates an extra-crispy shell.

After a long week of doing next to nothing over the holidays, I pushed to get us out of the house and into a bowling alley. My sister-in-law was quite receptive, and even suggested a particular alley because of their "awesome" wings. I equate bowling alleys with cheap beer, greasy food, and sub-par wings—part of the attraction, really—so I was immediately drawn to the notion that we were choosing a location to roll primarily on the quality of their wings.

I have to say, the wings were pretty damn good. Coated with the familiar Thai sweet and spicy sauce, the real magic of these wings was the batter, which was golden brown, crunchy, thick, and filled with little nooks and crannies for the sauce to settle in to.

Trying to recreate these at home, I needed to forgo the usual light coating of cornstarch I use for wings and go full throttle with a heavy batter. The wings were dunked in a mixture of flour, cornstarch, and baking powder, then in an egg wash, then back in the flour mixture to create an extra-crispy, thick shell. Although it didn't quite match all the qualities of the bowling alley wings—I'm starting to think they had some panko in their batter that created the unique texture—these were still top notch. The initial crunch of the wing gave way to a sweetness, then tang, and ended with a punch of heat, a combination that ensured every last one of them was devoured.

January 2011

Extra-Crispy Thai-Style Sweet and Spicy Wings

Prep10 mins

Cook50 mins

Active90 mins

Total60 mins

服务4 servings

These crispy, crunchy wings have sweetness, tang, and a punch of heat.

For the Sauce:

1/2cuprice vinegar
1/2cupand2tablespoonswhite sugar
1/4cupwater
3tablespoonsfish sauce
2tablespoonssherry
3clovesgarlic, minced
1/2tablespoondried crushed chile
1 1/2tablespoonscornstarch, dissolved in 3 tablespoons water

For the Wings:

1/2cupflour
1/2cupcornstarch
1teaspoonbaking powder
1蛋, beaten
3poundschicken wings, cut into drummettes and flats
Peanut oilfor frying

Place the vinegar, white sugar, water, fish sauce, sherry, garlic, and chile in a small sauce pan over medium-high heat. Bring to a boil, reduce the heat to medium, and let boil until reduced by half, about 10 minutes, stirring occasionally. Whisk in the cornstarch and water mixture and let boil until sauce thickens, about 2 minutes. Remove from heat and set aside.
In a shallow bowl, mix together the flour, 1/2 cup of cornstarch, and baking powder. Place the beaten egg in another shallow bowl. Pat the wings dry with a paper towel. Working in batches of a few wings at a time, toss the wings in the flour mixture, then coat in the egg, and toss again in the flour mixture, continue until all wings are battered.
Preheat oven to 200 degrees. Fill a 12-inch cast iron skillet with 1-inch of peanut oil. Bring the oil to 375 degrees over medium-high heat. Place half of the wings in the oil and fry until golden brown on first side, then flip and continue to fry until second side is browned, 5-7 minutes per side. Remove wings to a paper towel lined plate, then place in the oven to stay warm. Repeat with the second batch of wings.
Place all of the wings in a large bowl. Pour in the reserved sauce and toss to coat. Place wings on a plate an serve immediately.

Special Equipment

12-inch cast iron skillet

Nutrition Facts(per serving)
889	Calories
46g	Fat
64g	Carbs
51g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	889
% Daily Value*
Total Fat46g	59%
Saturated Fat 11g	55%
Cholesterol232mg	77%
Sodium1411mg	61%
Total Carbohydrate64g	23%
Dietary Fiber 1g	3%
Total Sugars 32g
Protein51g
Vitamin C 2mg	11%
Calcium 118mg	9%
Iron 5mg	25%
Potassium 506mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.