These crispy chicken wings are boiled, then fried to golden perfection and tossed in a delicious sweet and spicy garlic sauce. A fantastic party appetizer!
In a large stock pot, bring the water, shallots, ginger and rice wine to a boil. Add the separated chicken wings and drummettes and boil uncovered for 5 minutes. Remove from heat, cover and set aside for 20 minutes.
Remove the chicken to a wire rack and pat dry with a paper towel. Chill uncovered for 30 minutes if pressed for time or, preferably, 24 hours.
In a small saucepan, place the soy, vegetable oil, rice wine, brown sugar, minced thai chilis, minced garlic and honey. Bring to a simmer on medium – low heat and stir until the sugar dissolves, about 5-7 minutes. Turn heat to low and set aside.
In a small bowl, mix the soy sauce and honey and brush a thin layer on all sides of the wings. Toss in the tapioca starch until evenly coated.
Heat a wok or large skillet filled with vegetable oil to 350F and gently place the wings inside. Depending on the size of your skillet, this may need to be done in batches. Leave 1-2 inches of room between each. Fry for about 8 minutes, flipping often, until an even golden brown. Drain on a plate lined with paper towels.
Using a pair of tongs, gently lower the basil a fraction at a time into the hot oil.** NEVER drop handfuls or whole leaves straight into the oil. Fry 30 seconds – 1 minute, or until the basil holds its shape and appears mostly translucent.
To assemble, toss the fried wings in the sauce and garnish with fried basil and diced red pepper. Serve warm.
**Like many fresh herbs, basil leaves contain water – expect the oil to splatter and avoid the area. Alternatively, dry out the basil in the oven at 150F for 1-1 ½ hours.
See post for more tips and substitutions.
Keywords: crispy chicken wings, fried chicken wings, crispy garlic chicken wings, crispy garlic chicken, chicken wings