2 pounds chicken wings, split at the joints, wing tips discarded
2 scallions, thinly sliced
1 long, red chile, such as Holland, seeded and finely chopped
One 1-inch piece of fresh ginger, peeled and finely chopped
1 lemongrass stalk, tender inner white part only, finely chopped
1/2 cup vegetable oil, plus more for frying
1 cup tapioca flour mixed with 1 teaspoon baking soda, or 1 cup cornstarch
1 tablespoon chopped cilantro
Lime wedges, for serving
How to Make It
In a medium saucepan, heat the water, sugar and salt, stirring, until dissolved. Let cool. In a large bowl, pour the brine over the chicken wings. Cover and refrigerate for 4 hours; drain and pat dry.
Meanwhile, in a large heatproof bowl, combine the scallions, chile, ginger and lemongrass. In a small saucepan, heat the 1/2 cup of oil until almost smoking. Pour the hot oil over the scallion mixture and let stand until cooled. Add the wings, toss to coat and refrigerate overnight.
In a large saucepan, heat 2 inches of oil to 350°. Drain the wings. In a medium bowl, toss the wings in the tapioca flour mixture until well coated. Fry the wings in batches until golden and cooked through, about 7 minutes per batch. Drain on paper towels, sprinkle with the cilantro and serve with lime wedges.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.