Crispy Thai Fried Chicken Wings
The dreamiest, crunchiest Crispy Thai Fried Chicken Wings. It’s all in the batter and the heat of the oil for this one, and it comes out SO crunchy.
Servings: 4
Ingredients
- 1 pound party wings
- salt and white pepper to taste
- 1/2 cup tapioca flour
- 1/2 cup white rice flour
- 1/2 cup all purpose flour
- 2 cup seltzer
- vegetable or canola oil for frying
Instructions
- Dry off your chicken wings and season with salt and white pepper.
- Make your tempura frying batter by mixing your tapioca flour, white rice flour and all purpose flour. Mix well. Slowly add in your seltzer and mix well so there are no lumps. You want a thick consistency, and not too watery but not too thick - think a little lighter than a pancake batter.
- Dredge your chicken in the wet 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!
Notes
- Prepping: You can make the batter ahead of time and store it in the fridge to cool until ready to fry.
- Storing: Store any leftover fried chicken in an airtight container and reheat in either the air fryer or fry again when ready to serve.
Nutrition
Calories: 107kcal | Carbohydrates: 25g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 25mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 0.04g | Calcium: 8mg | Iron: 1mg