Street Food Snack: Crispy Thai Basil Wings with Spicy Dipping Sauce

Allergens

Fish, Soy, Sesame (Sesame found in oyster sauce)

Ingredients

• 1 kg chicken wings
• 4 cups vegetable oil for frying
• 2 cups fresh Thai basil leaves
• 3 cloves garlic, minced
• 1 tbsp oyster sauce
• 1/4 cup fish sauce
• 2 tbsps soy sauce
• 1/4 cup lime juice
• 2 tsps sugar
• 1/2 tsp ground black pepper

Instructions

1. Combine the fish sauce, soy sauce, oyster sauce, lime juice, sugar, and black pepper in a small bowl to create the spicy dipping sauce. Mix well and set aside.
2. In a large pot, heat the vegetable oil over medium high heat until it reaches 350°F (175°C).
3. While waiting for the oil to heat, prepare the chicken wings by removing and discarding any excess fat or skin. Pat them dry with paper towels.
4. Carefully drop a few wings at a time into the hot oil and fry for 8 10 minutes, turning occasionally until they turn golden brown and crispy. Remove wings from the oil and place them on a paper towel to drain excess oil.
5. In a large wok or frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and cook for 30 seconds, then add the Thai basil leaves and cook until the leaves turn bright green, about 1 minute.
6. Toss in the cooked wings to the wok or frying pan and stir well to coat them with the garlic basil mixture. Turn off the heat and transfer wings immediately onto a serving plate.
7. Serve hot with the spicy dipping sauce on the side for an added kick.

Chef’s Insight

The key to crispy, delicious chicken wings is patting them dry before frying. This allows the wings to become super crispy and ensures even cooking.

Notes

Feel free to adjust the spiciness of the dipping sauce by adding more or less fish sauce according to your preference.