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Crispy Ginger Thai Wings THE CHEW

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Want to kick up your wing sauce? These Crispy Ginger Thai Wings are your answer!

1 Cup cornstarch
2 teaspoons baking powder
1/2 teaspoon Kosher salt
3 pounds chicken wings (whole wings)
4 Cups canola oil (for frying)
1/2 Cup cornstarch
1/2 Cup brown rice flour
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1/4 Cup water (chilled)
3/4 Cup club soda (chilled)
1/2 Cup sweet chili sauce
1/4 Cup soy sauce
1 tablespoon Sriracha
1 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger (peeled, minced)
1 Cup Hidden Valley® Simply Ranch Classic Dressing
1/2 teaspoon toasted sesame oil
2 tablespoons Sriracha
1 tablespoon rice wine vinegar
1 tablespoon sweet chili sauce
1/2 teaspoon toasted sesame seeds (plus additional to garnish)
1/2 bunch scallions (thinly sliced, plus additional for garnish)

For the Dredge: In a gallon-sized 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: In a large Dutch oven, heat 2-3 inches of oil to 360ºF.
In a large bowl, add the cornstarch, flour, baking powder, salt, water, and club soda and whisk to combine.
Line a plate with paper towels. Dip 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 scallions.
For the Wing Sauce: In a large bowl, whisk together the sweet chili sauce, soy sauce, sriracha, toasted sesame oil, and ginger. Set aside.
For the Dipping Sauce: In 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.

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