Thai Style Chicken Wings ไก่ทอดน้ำปลา - Episode 144
Thai Style Chicken Wings ไก่ทอดน้ำปลา - Episode 144 is a medium Thai recipe that serves 4. 250 calories per serving. Recipe by Spoon Fork Heart on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $15.14 total, $3.78 per serving
Ingredients
- 2 lb Chicken Wings (middle part, flats and drumettes) (Skin on, bone‑in; use the middle part for extra skin)
- 2 Tbsp Fish Sauce (Thai brand, high quality for authentic flavor)
- 0.5 tsp White Pepper (Freshly ground if possible)
- 0.25 cup Tapioca Flour (Also called tapioca starch; creates a light crisp coating)
- 4 cup Vegetable Oil (Neutral oil with high smoke point for deep frying)
- 1 Tbsp Palm Sugar (Grated or finely chopped; provides sweet balance)
- 1 Tbsp Lime Juice (Freshly squeezed)
- 1 tsp Chili Flakes (Adjust to desired heat level)
- 1 tsp Toasted Rice Powder (Adds subtle nuttiness; optional)
- 2 Tbsp Fresh Cilantro Leaves (Chopped for garnish)
Instructions
Prepare the Wings
Separate the middle part of each chicken wing (the flat) and pat them dry with paper towels.
Time: PT5M
Marinate and Coat
In a large mixing bowl combine fish sauce, white pepper, and tapioca flour. Add the wings and toss with your hands until every piece is evenly coated.
Time: PT5M
Heat the Oil
Fill the frying pan with about 2 inches of vegetable oil and heat over medium‑high heat until it reaches 350°F.
Time: PT5M
Temperature: 350°F
Fry the Wings
Carefully add the coated wings in a single layer. Fry for 2‑3 minutes at 350°F, then lower the heat to medium and continue cooking, turning occasionally, until the wings are golden‑brown and crispy, about 8 minutes total.
Time: PT8M
Temperature: Medium (≈300°F)
Drain the Wings
Using tongs, remove the wings and place them on a cooling rack set over a sheet pan to let excess oil drip away.
Time: PT2M
Make the Dipping Sauce
In a small bowl combine palm sugar, fish sauce, lime juice, chili flakes, and toasted rice powder. Stir until the palm sugar dissolves, then fold in chopped cilantro.
Time: PT5M
Serve
Arrange the crispy wings on a serving platter and serve alongside the Thai dipping sauce.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 10 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Fish
Ingredient Substitutions
- Instead of Chicken Wings (middle part, flats and drumettes): Chicken wing tips
- Instead of Fish Sauce: Soy sauce with a dash of lime (less authentic)
- Instead of White Pepper: Black pepper (milder)
- Instead of Tapioca Flour: Cornstarch, Potato starch
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Palm Sugar: Brown sugar, Coconut sugar
- Instead of Lime Juice: Rice vinegar (less bright)
- Instead of Chili Flakes: Fresh chopped Thai chilies, Sriracha
- Instead of Toasted Rice Powder: Ground peanuts (different flavor)
- Instead of Fresh Cilantro Leaves: Thai basil, parsley
Equipment Needed
- Large Mixing Bowl
- Small Bowl
- Frying Pan or Deep Pot
- Tongs
- Cooling Rack
- Measuring Spoons
- Whisk or Spoon
- Thermometer (optional)
Critical Steps — Do Not Skip
- Ensuring the oil reaches 350°F before adding the wings.
- Coating the wings evenly with fish sauce and tapioca flour.
- Lowering the heat after the initial sear to avoid burning the coating.
Chef Tips from the Video
- Use a high‑quality Thai fish sauce for authentic umami depth.
- Toast the rice briefly in a dry pan before grinding for a richer flavor.
- For extra crunch, finish the wings under a broiler for 1‑2 minutes after frying.
Troubleshooting
Wings are soggy instead of crispy.
Make sure the oil is hot enough (350°F) before adding the wings and avoid overcrowding the pan.
Coating falls off during frying.
Pat the wings completely dry before coating and let the coated wings rest 5 minutes so the flour adheres.
Dipping sauce is too thick.
Add a teaspoon of warm water or extra lime juice until the desired consistency is reached.
Storage
Refrigerator: Store wings in an airtight container for up to 3 days; reheat in a hot oven to regain crispness.
Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a freezer bag; keep for up to 2 months. Reheat directly from frozen in a 375°F oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate and coat the wings up to 30 minutes before frying; keep refrigerated.
- The dipping sauce can be prepared a day ahead and stored in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of Thai style chicken wings in Thai cuisine?
Thai style chicken wings are a popular street‑food snack in Thailand, often enjoyed with a sweet‑sour, fish‑sauce based dip. They reflect the Thai love for balancing salty, sweet, sour, and spicy flavors in bite‑size, shareable dishes.
What are the traditional regional variations of Thai style chicken wings across Thailand?
In central Thailand the wings are usually fried and served with a palm‑sugar‑lime dip, while in the north they may be grilled and paired with a tamarind‑based sauce. Southern versions often add extra chilies for heat.
How are Thai style chicken wings traditionally served in Thailand?
They are typically served hot, placed on a banana leaf or a simple plate, and accompanied by a small bowl of dipping sauce made from fish sauce, palm sugar, lime juice, and chopped chilies. Fresh herbs like cilantro are sprinkled on top.
During which Thai celebrations or occasions are chicken wings commonly enjoyed?
Crispy chicken wings are a favorite at casual gatherings, night markets, and festivals such as Songkran. They are also served as a bar snack during evenings with friends.
What makes Thai style chicken wings special compared to other Asian wing recipes?
The use of fish sauce and tapioca flour creates a uniquely fragrant, slightly salty coating, while the dipping sauce balances sweet palm sugar, tangy lime, and heat from chilies—an unmistakable Thai flavor profile.
What authentic ingredients are essential for Thai style chicken wings and what are acceptable substitutes?
Key ingredients are Thai fish sauce, palm sugar, lime juice, and tapioca flour. If palm sugar is unavailable, brown sugar works; for fish sauce, a high‑quality soy‑fish sauce blend can be used, though flavor will differ.
What other Thai dishes pair well with Thai style chicken wings?
Serve the wings alongside papaya salad (som tam), sticky rice, or a light cucumber relish. They also complement a cold Thai iced tea or a refreshing lemongrass drink.
What are the most common mistakes to avoid when making Thai style chicken wings at home?
Common errors include frying at too low a temperature, which yields soggy wings, and overcrowding the pan, which drops oil temperature. Also, not drying the wings properly can cause the coating to slide off.
Why does this Thai style chicken wing recipe use tapioca flour instead of regular wheat flour?
Tapioca flour creates a lighter, crispier crust and keeps the wings gluten‑free. Wheat flour can become gummy and weigh the coating down, preventing the desired crunch.
What does the YouTube channel Spoon Fork Heart specialize in?
Spoon Fork Heart focuses on approachable, home‑cooked recipes that blend comfort food with global flavors, often highlighting simple techniques and pantry‑friendly ingredients for everyday cooks.
Last updated: August 30, 2026
