Share this on Facebook, opens in a new window
Share this on Twitter, opens in a new window
Share this on Pinterest, opens in a new window
Print this recipe
Featuring
Servings
Makes 4-6 servings
Ingredients
2½ lbs whole chicken wings (about 8-10)
2 tablespoons + 1 teaspoon Vegetable Magic®
2½ cups all-purpose flour
1 teaspoon salt
2 eggs
2 tablespoon yellow mustard
1 tablespoon white vinegar
4 tablespoon water
THAI CHILI LIME SAUCE:
5 tablespoons hot water
2 tablespoons + 1 teaspoon light brown sugar
2 tablespoons + 2 teaspoons lime juice
1 tablespoon + 2 teaspoons fish sauce
2 teaspoons minced garlic
2 teaspoons thinly sliced Thai chilies
¼ cup chopped cilantro
2 tablespoons + 1 teaspoon Vegetable Magic®
2½ cups all-purpose flour
1 teaspoon salt
2 eggs
2 tablespoon yellow mustard
1 tablespoon white vinegar
4 tablespoon water
THAI CHILI LIME SAUCE:
5 tablespoons hot water
2 tablespoons + 1 teaspoon light brown sugar
2 tablespoons + 2 teaspoons lime juice
1 tablespoon + 2 teaspoons fish sauce
2 teaspoons minced garlic
2 teaspoons thinly sliced Thai chilies
¼ cup chopped cilantro
How To Prepare
Toss the whole wings with the Vegetable Magic® in a mixing bowl. Place in the refrigerator for at least one hour.
Preheat oil in a deep fryer to 350°F.
In a large bowl, mix the flour and salt together and set aside. In another bowl, mix the eggs, mustard, vinegar, and water.
Place the wings in the flour and toss to coat. Shake to remove excess, then dip in the egg mixture. Let excess drip off, then place back into the flour and toss to coat well. Remove from flour, shake off excess then fry for 14 minutes.
While the wings are frying, whisk all sauce ingredients, except cilantro, in a small bowl until sugar has melted. Set aside.
When wings are done, remove from the oil, add to a mixing bowl, and immediately toss with a few tablespoons of the Thai Chili Lime Sauce.
Garnish with cilantro and serve hot with the remaining sauce on the side.
Preheat oil in a deep fryer to 350°F.
In a large bowl, mix the flour and salt together and set aside. In another bowl, mix the eggs, mustard, vinegar, and water.
Place the wings in the flour and toss to coat. Shake to remove excess, then dip in the egg mixture. Let excess drip off, then place back into the flour and toss to coat well. Remove from flour, shake off excess then fry for 14 minutes.
While the wings are frying, whisk all sauce ingredients, except cilantro, in a small bowl until sugar has melted. Set aside.
When wings are done, remove from the oil, add to a mixing bowl, and immediately toss with a few tablespoons of the Thai Chili Lime Sauce.
Garnish with cilantro and serve hot with the remaining sauce on the side.
