Famous Wings Recipe

Prep and dry

Pat the chicken wings completely dry with paper towels. Trim any excess skin or wing tips if desired.

Season wings evenly with kosher salt, black pepper, garlic powder, and ginger powder. Toss to coat and let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Marinate

In a bowl combine turmeric, fish sauce, 1/2 cup coconut milk, and 1/2 tsp sugar. Add half of the seasoned wings and toss to coat thoroughly. Marinate 20–30 minutes (do not exceed 2 hours). Reserve remaining wings for other preparations or treat all wings the same but keep sections separated if making all three styles.

Prep crisp batter

In a shallow bowl whisk together rice flour, cornstarch and baking powder. After marinating, dredge each marinated wing lightly in 1/4 cup cornstarch so an even dry layer forms, then press into the rice flour mix to coat fully. Shake off excess.

Fry shallots

Heat 2 cups neutral oil in a skillet to 325°F (moderate). Add thinly sliced shallots in batches and fry until deep golden brown and crisp, 3–5 minutes. Remove with a slotted spoon to a paper towel-lined plate and season immediately with a pinch of salt. Reserve for topping.

Deep fry Hat Yai wings

Heat deep frying oil to 350–360°F. Fry the coated wings in batches (do not overcrowd) 6–8 minutes until golden and cooked through. Remove and drain on a rack. For extra crispness: rest 3–4 minutes, then return to oil at 375°F for 1–2 minutes to blister. Drain well and keep warm.

Finish Hat Yai

Top each Hat Yai wing with a generous pinch of fried shallots and serve with lime wedges.

Make the curry glaze

In a small saucepan over medium heat add 1 tbsp coconut milk and stir in the Thai red curry paste. Cook, stirring, 1–2 minutes until fragrant. Slowly whisk in remaining 1 cup coconut milk until smooth. Bring to a gentle simmer (do not boil aggressively) for 3–4 minutes to cook paste.

Stir in 1 tbsp fish sauce, 1 tsp palm sugar, and torn kaffir lime leaves if using. Simmer 2 more minutes to thicken slightly. Taste and adjust seasoning with more fish sauce (to taste) or sugar.

Coat wings

For wings reserved for Gaeng Pet style: after initial frying (see frying step below), toss hot wings in the curry glaze in a large bowl until well coated. Garnish with chopped Thai basil or cilantro and serve immediately.

Toast and grind peppercorns/chilies

In a small dry skillet over medium heat toast the Sichuan peppercorns and dried red chilies 1–2 minutes until aromatic. Let cool slightly then grind roughly in a spice grinder or mortar and pestle. Combine with ground chili and toasted sesame seeds.

Make spicy butter

Melt 2 tbsp butter in a small pan over low heat, add minced garlic and cook 30 seconds until fragrant (do not brown). Remove from heat and stir in the ground Sichuan mixture and sliced scallions.

Coat wings

After frying (see frying step below), toss the hot wings in the spicy butter mixture to evenly coat. Serve immediately; the butter will cling and deliver numbing, spicy flavor.

Dry dust and initial fry

For any wings not in the Hat Yai batter path (or before battering), dust lightly with 1/4 cup cornstarch for an initial dry crust. Heat 4 cups neutral oil in a deep pot to 350–360°F. Fry wings in batches without overcrowding until the internal temperature reaches 165°F and skin is golden, about 6–8 minutes depending on size. Drain on a wire rack.

Double fry for extra crisp

For maximum crispness (recommended for all styles): let fried wings rest 3–5 minutes, then return to oil heated to 375°F and fry 1–2 minutes until extra crisp. Drain on a rack and proceed to finish with the chosen style (Hat Yai shallot topping, toss in Gaeng Pet curry glaze, or toss in Sichuan numbing butter).

Serve: Arrange wings by style on a platter. Provide lime wedges for Hat Yai and a garnish of scallions for Sichuan; Gaeng Pet wings get basil/cilantro and optional sliced kaffir. Serve hot.