Spicy Thai Oven-Fried Chicken Wings
Try this Spicy Thai Oven-Fried Chicken Wings recipe, or contribute your own.
Try this Spicy Thai Oven-Fried Chicken Wings recipe, or contribute your own.
- Carbohydrate 13.354404167996 g
- Cholesterol 354.1661249 mg
- Fat 73.618059822337 g
- Fiber 0.865541658202807 g
- Protein 88.6718439228478 g
- Saturated Fat 21.0080315093344 g
- Serving Size 1 1 Serving (668g)
- Sodium 5339.76077332966 mg
- Sugar 12.4888625097932 g
- Trans Fat 8.0306548083341 g
- Calories 1084 calories
Step-by-step
- Adjust oven racks to upper-middle and lower-middle positions and preheat to 250°F. Set a wire rack into an foil lined rimmed baking sheet.
- Pat the wings dry with paper towels and place into a large ziplock bag. Combine the baking powder and salt and add to the bag. Seal and toss to evenly coat.
- Arrange the wings, skin side up, in a single layer on the rack. Bake on the lower rack for 30 minutes and then move the wings to the upper rack.
- Increase the temperature to 425°F and roast until golden brown and crispy, 40-50 minutes. Rotate the sheet halfway through baking.
- Remove from the oven and let stand for 5 minutes. In a large bowl, whisk together the fish sauce, lime juice, sugar, garlic, and black pepper.
- Add the wings to the bowl and toss to coat. Sprinkle on the cilantro, toss and enjoy hot!
Unlike deep-fried versions that demand constant attention over hot oil, oven-rendered wings rely on a precise two-stage temperature shift to achieve crispness. Achieving shatteringly crisp skin without a deep fryer requires specific preparation and careful management of oven thermodynamics. Neglecting to dry the skin thoroughly with paper towels before applying the alkaline coating is the most common error that leads to soggy, rubbery meat.
- Bake the wings initially at 250 degrees Fahrenheit on the lower rack for 30 minutes to render the subcutaneous fat efficiently.
- Move the foil-lined baking sheet to the upper-middle rack and ramp the temperature to 425 degrees Fahrenheit for the final 40 to 50 minutes of roasting.
- Whisk the fish sauce, lime juice, sugar, minced garlic, and black pepper in a large bowl while the hot wings rest for 5 minutes.
Rotate the baking sheet halfway through the high-heat phase to ensure even browning across all pieces. Toss the roasted wings in the pungent citrus glaze immediately before serving to preserve the crisp exterior texture.
