Susan Jung'S Thai-Style Chicken Wings

1. 1

   Cut the wings to separate them into drumette and middle joints.

2. 2

   Put the garlic, chillies and coriander roots in a mortar and pound to a rough paste. Mix the paste with the fish sauce, sugar, lime juice and pepper. Add the wings and stir to combine. Marinate in the fridge for several hours, mixing occasionally.

3. 3

   Take the wings from the fridge 30 minutes before cooking them. Drain them and pat them dry with paper towels. Pour oil to the depth of 3cm-5cm in a deep skillet and heat to 170-180 degrees Celsius. You can measure the oil temperature using an infrared thermometer, or a probe-type, which is less expensive. Add the wings a few at a time - do not overcrowd the pan. Fry the wings until they're a medium brown and cooked through, then drain on paper towels. If you like, fry the wings a second time, to deepen the colour.

4. 4

   Garnish with fresh chillies and lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.