Prep:
15 min
|
Cook:
20 min
Crispy Ginger Thai Wings
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 6–8
Rated 4.68/5
based on 25 customer reviews
Recipe courtesy of The Chew on behalf of Hidden Valley
Ingredients (23)
-
1 cup cornstarch
-
2 teaspoons baking powder
-
½ teaspoon Kosher salt
-
3 lbs. whole chicken wings
-
4 cups canola oil, for frying
Batter:
-
½ cup cornstarch
-
½ cup brown rice flour
-
½ teaspoon baking powder
-
½ teaspoon Kosher salt
-
¼ cup water
-
¾ cup club soda
Sauce:
-
½ cup sweet chili sauce
-
¼ cup soy sauce
-
1 tablespoon Sriracha
-
1 tablespoon toasted sesame oil
-
1 teaspoon freshly grated ginger, peeled
Dipping Sauce:
-
-
½ teaspoon toasted sesame oil
-
2 tablespoons Sriracha
-
1 tablespoon rice wine vinegar
-
1 tablespoon sweet chili sauce
-
½ teaspoon toasted sesame seeds
-
1 bunch scallions (thinly sliced, divided for garnish)
Steps (6)
-
Step 1In a gallon-sized food storage zipper bag, add the cornstarch, baking powder, salt and chicken wings. Seal the bag and shake to coat the wings in the cornstarch mixture.
For the Batter:
-
Step 1In a large Dutch oven, heat the frying oil to 360ºF.
-
Step 2In a large bowl, add the cornstarch, flour, baking powder, salt, water, and club soda, and whisk to combine.
-
Step 3Line a plate with paper towels. Dredge the cornstarch-coated wings in the batter, letting any excess drip off, and place them in the oil. Fry until golden brown and crispy. Repeat with remaining wings. Remove to the plate. Add the wings to the bowl containing the sauce and toss to coat. Remove to a platter and garnish with sesame seeds and half the scallions.
For the Sauce:
-
Step 1In the large bowl, whisk together the sweet chili sauce, soy sauce, sriracha, toasted sesame oil and ginger. Set aside.
For the Dipping Sauce:
-
Step 1In a medium bowl, stir together the Hidden Valley® Simply Ranch Classic Dressing, sesame oil, Sriracha, rice vinegar, sweet chili sauce, toasted sesame seeds and half the scallions. Set aside until ready to serve.
Tip: Fry the wings in advance and keep warm in a 200ºF oven. Toss in sauce right before serving to keep wings crispy.
-
For safe meat preparation, reference the USDA website.
Crispy Ginger Thai Wings
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
Ingredients (23)
-
1 cup cornstarch
-
2 teaspoons baking powder
-
½ teaspoon Kosher salt
-
3 lbs. whole chicken wings
-
4 cups canola oil, for frying
Batter:
-
½ cup cornstarch
-
½ cup brown rice flour
-
½ teaspoon baking powder
-
½ teaspoon Kosher salt
-
¼ cup water
-
¾ cup club soda
Sauce:
-
½ cup sweet chili sauce
-
¼ cup soy sauce
-
1 tablespoon Sriracha
-
1 tablespoon toasted sesame oil
-
1 teaspoon freshly grated ginger, peeled
Dipping Sauce:
-
-
½ teaspoon toasted sesame oil
-
2 tablespoons Sriracha
-
1 tablespoon rice wine vinegar
-
1 tablespoon sweet chili sauce
-
½ teaspoon toasted sesame seeds
-
1 bunch scallions (thinly sliced, divided for garnish)
Crispy Ginger Thai Wings
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
