Appetizer: Thailand – ปีกไก่ทอดน้ำปลา ➤ Peek Gai Tod Nam Pla (Fried chicken wings seasoned with fish sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

- 12 chicken wings, approx. 2 lb (900 g) total
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 2 tsp (8 g) palm sugar, grated (or light brown sugar)
- 4 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground white pepper
- 1/2 cup (60 g) rice flour
- 1/2 cup (60 g) cornstarch
- Vegetable oil for deep-frying
- 2 Thai chiles, thinly sliced (optional)
- Fresh cilantro leaves for garnish

Instructions

1. Combine fish sauce, lime juice, palm sugar, minced garlic, salt, and white pepper in a bowl; add chicken wings and toss to coat. Marinate at least 30 minutes or up to 2 hours in the refrigerator.
2. Preheat oil in a deep fryer or heavy pot to 320°F (160°C).
3. In a shallow bowl mix rice flour and cornstarch until uniform. Drain excess marinade from wings, then dredge each wing in the flour mixture, shaking off excess.
4. Fry wings in batches at 320°F (160°C) until pale golden and cooked through, about 8–10 minutes per batch. Remove and rest on a wire rack.
5. Increase oil temperature to 375°F (190°C). Return wings to hot oil and fry a second time until deeply golden and crispy, about 2–3 minutes.
6. Drain on paper towels, toss briefly with a squeeze of lime juice and sliced Thai chiles if using.
7. Transfer to a platter, garnish with cilantro and lime wedges, and serve immediately.
8. Provide small bowls of extra fish sauce and sliced chiles at the table for dipping if desired.