Spicy and Salty Fried Chicken Wings Recipe

Spicy and Salty Fried Chicken Wings

Worawut's Spicy and Salty Fried Chicken Wings, ปีกไก่ทอดเกลือ (Peek Gai Tod Gluea), are neither too spicy nor too salty. They are just right. He marinates the wings in a mixture that includes our homemade red curry paste, and then the wings are fried in a batter containing the same sauce, giving these Thai-style hot wings an amazing blend of flavors and aromas from fresh lemongrass, galagal, kaffir lime, and dry roasted cumin, coriander, and peppercorns. They are very easy to make up in advance, and are normally served at room temperature making them an easy party food or appetizer that your guests have probably never had before.

Yield: 8 - 12 servings
Prep time: 10 minutes
Cooking time: 10 minutes
Ready in: 30 minutes


  • 3 pounds Chicken Wings
  • 2 Tablespoons Thai Red Curry Paste
    (or more for a stronger flavor)
  • 1 - 2 teaspoons ground dried Thai Hot Chili
    ( whole hot chili, seeds in)
  • 1 teaspoon Sugar
  • 1 Tablespoon Oyster Sauce
  • 1 - 2 teaspoons Fish Sauce
  • 1/2 cup Water
    (or more as needed)
  • 6 - 8 Kaffir Lime leaves
    (optional, used as a garnish)
  • 1/2 cup Vegetable Oil
    (or more as needed)

Basic Directions:

1) Whisk together 1 tablespoon of red curry with the water, oyster sauce, fish sauce, and sugar, and ground chili.

2) Poor over the chicken wings and marinate them for at least 4 hours.

3) Remove the chicken from the sauce. Add about 1 - 2 tablespoons of flour to the sauce and whisk it together to make a thin batter.

4) Lightly dust the chicken with flour, then dip them into the batter until they are well coated.

5) Fry in deep oil for 3 - 5 minutes on each side. Drain well. Top with crispy fried kaffir lime leaves.

For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=34