Thai Fried Chicken Wings Recipe

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Recipe Ingredients

1 tablespoon red curry paste
2 tablespoons all purpose flour
6-7 kaffir lime leaves
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons water
1 1/2 lbs chicken wings


Recipe Method
Prepping:

I use the mid joint wings, but you can use the drumettes or both. If you use both, separate the mid joint from the drumettes for even cooking.
Taste your curry paste first. Often store-bought curry pastes can have quite a bit of salt. If so, skip the salt. Mix the chicken wings with red curry paste, salt, flour and water. You need just enough flour so that the curry paste can cling to the skin. I add a little bit of water to dissolve the curry paste and flour. You can let the wings marinate overnight or a few minutes.
Wash and shred the kaffir lime leaves into big pieces by tearing away from the center stem. Pat the kaffir lime leaves dry.
Cooking:
In a frying pan, heat up enough oil. The oil should be enough to cover the bottom side of the chicken. When the oil starts to shimmer, add the kaffir limes. They should come out of the oil as soon as they get in. Strain the leaves out and set aside.
Over medium to low medium heat, add the chicken wings to the hot oil. Let the wings fry until crispy. It should takes about 8-10 minutes. When the wings look cooked, turn up the heat to get the skin crispy. When the wings are done remove them from the oil and set them on a serving plate. Sprinkle with the crispy kaffir lime leaves.
Serve hot as appetizer or main course.