Thai Chili Lime Wings

a plate of thai chili lime wings dressed with basil as a garnish



Makes 4-6 servings


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

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.

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