The dreamiest, crunchiest thai party wings eva! It’s all in the batter and the heat of the oil for this one - and it comes out SO crunchy. Pair with your favorite dip ( I love a good Nahm Prik Noom or Chili Dip).
This recipe brings me back to Thailand like crazy! (you can find these on almost every corner). And this was one of my favorite things to eat in Thailand with sticky rice.
Crunchy Thai Party Wings
1 lb party wings
1/2 cup tapioca flour
1/2 cup white rice flour
1/2 cup all purpose flour
2 cup seltzer
salt and white pepper to taste
vegetable or canola oil to fry
Dry off your chicken and season with salt and pepper. (you can also make a brine for the night before for extra flavor and tenderness, but it’s not super necessary if you’re in a pinch!)
Make your tempura frying batter by mixing tapioca flour, white rice flour and all purpose flour. Mix well. Slowly add in your seltzer and mix well so there are no lumps. If you see the batter is too watery, add more flour.
Dredge your chicken in the batter and fry in HOT canola or vegetable oil until super crispy and fried and cooked on the inside (around 10-15 minutes for the party wings). Serve with your favorite dip and/or rice!
Keep up with me on instagram @lindseyeatsla!