Whether you're gearing up to root on your favorite team for Super Bowl Sunday, or ringing in Lunar New Year this weekend, my version of these deep-fried chicken wings will definitely get you a standing ovation. I first crafted this recipe for my baby shower (yes, I did some cooking at my own shower, but hey, you should have already known I'd pull something like this), and my guests were licking their fingers. Perfectly seasoned and fried to a golden brown hue, I know it'll pair perfectly with that ice cold bottle of beer (or mocktail, in my case) and a side of freshly pickled Thai cucumber relish (recipe to follow). Dip your wings in a sweet chili or hot sauce of your choice, and no matter what you're celebrating this weekend, I'm going to bet that you'll leave a lasting impression on your guests. Enjoy!
|Deep-Fried Chicken Wings with Thai Pickled Cucumber Relish | via Chandara Creative|
Deep-Fried Chicken Wings with Thai Pickled Cucumber Relish
Ingredients• 2 lbs (about 12-15) chicken wings, cleaned & sectioned
• 2 tsp seasoned salt, preferably Lawry's
• 2 tsp garlic salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp paprika
• 1 tsp black pepper
• 3 tbs fish sauce
• 2 tbs oyster sauce
• Vegetable oil for frying
- 1. Put your chicken wings in a large mixing bowl, and sprinkle all the seasoning ingredients over them. Mix well, making sure you rub each wing generously with the marinade. Cover and refrigerate for at least 2 hours to allow the marinade to fully season your chicken.
- 2. Heat a large pot with vegetable oil over medium high heat to a frying temperature of 350°F. Once oil is heated to proper temperature, fry the chicken wings in small batches for 6-8 minutes each, or until wings turn a nice golden brown color. Transfer cooked wings to a plate lined with a paper towel. Allow the oil to return back to 350°F and continue frying the rest of the wings.
- 3. Serve the wings with Mae Ploy sweet chili dipping sauce and a side of Thai pickled cucumber relish (recipe below) .
• 1/2 cup water
• 1/2 cup rice vinegar
• 1/2 tsp salt
• 3 tbs sugar
• 2 small cucumbers, Persian or Japanese variety (otherwise, use 1/2 English cucumber), diced
• 1/4 red onion or 1 medium scallion, diced
• Optional: 1-2 Thai birdseye chili, minced
- 1. Prepare the brine: In a small sauce pan, heat the water, vinegar, salt, and sugar mixture. Bring to a boil, and turn off heat. Allow brine to cool and set aside.
- 2. Mix the cucumber, onion/scallion, and chili in a glass bowl or jar. Pour the cooled brine over the fresh ingredients and let cool. Once cooled to room temperature, chill in refrigerator for at least 30 minutes and it will be ready to use as a condiment.
- NOTE: You can prepare this relish 1-2 days ahead of time and store in your refrigerator for use.