Crispy Thai Chili Lime Wings

Crispy Thai Chili Lime Wings

This recipe is sure to be the MVP of Game Day snacks

Yield: 1 - 2 servings

Ingredients:

6 whole wings
½ cup sweet thai chili sauce, chef recommends
Pantai or Mae Ploy brands
3 Tbsp. Sambal chili sauce
1 tsp. lime zest
2 Tbsp. lime juice
1 tsp. Kosher salt
3 Tbsp. cilantro leaves
2 Tbsp. peanuts, chopped (optional)
1 qt. canola oil

Method:

1. For the sauce, mix the sweet thai chili sauce, sambal chili sauce, lime zest, lemon juice and salt until well combined and salt is dissolved. Set aside.
2. Add oil to a fryer or deep saucepan and place over medium-high heat, enough to fill at least 2 inches.
3. Using a sharp knife, separate chicken wing flats from the drums. Find the joint by feeling for the softer area where the drum connects to the flat. Stretch the wing open in a “V” shape to make cutting easier. Cut along the natural line of the drum, slicing through the skin and tendon at the joint. If you hit bone, adjust your angle.
4. Pat dry chicken wings with a paper towel.
5. Once the oil reaches a temperature of 350˚ fry the wings for 8-10 minutes, or until golden and crispy on all sides.
6. In a small saucepan bring sauce to a quick boil.
7. In a large mixing bowl add the fried wings, then add sauce over the wings mixing well to coat the wings.
8. Place wings on a serving platter and garnish with cilantro leaves and chopped peanuts.

CHEF’S NOTE: You can also bake the wings at 375˚ oven for about 20-30 minutes
until wing are crispy and golden brown The total cook time will depend on the size of the wings.