Spicy Thai Chicken Wings Tutorial

Spicy Thai Chicken WingsTry my recipe for Spicy and Salty Fried Chicken Wings, ปีกไก่ทอดเกลือ (Peek Gai Tod Gluea). They are neither too spicy nor too salty. They’re just right. I used a marinade that includes our homemade red curry paste, and then the wings are fried in a batter containing the same sauce, giving these Thai-style wings an amazing blend of flavors and aromas from fresh lemongrass, galangal, 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 love.


Servings: 8 – 12
Prep time: 10 minutes
Cooking time: 10 minutes
Ready in: 30 minutes

Ingredient List:

3 pounds Chicken Meat (chicken wings)
2 Tablespoons Thai Red Curry Paste (or more for a stronger flavor)
1 – 2 teaspoons Sun Dried Thai Hot Chili (ground 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)


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.

Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand.


Share This: