Ingredients

The following ingredients have 4 Servings
  • 25 chicken wingettes (already separated)
  • 1 cup buttermilk
  • 1/3 cup sriracha sauce
  • 2 tablespoons fish sauce (or soy sauce)
  • 3 tablespoons green curry paste
  • 5 Thai chilies (diced, optional)
  • 1/3 cup sugar
  • 1 can (14 oz) coconut milk
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 lime
  • 1/2 cup rice flour
  • Oil for frying
  • 3 limes, cut into 8ths
  • 5 scallions, diced
  • 1/4 cup cilantro, chopped

Instruction

  • Mix the marinade ingredients and pour over the wings. Allow to sit at least an hour but as long as overnight.
  • Bring frying oil to 350°F. While the oil is coming to temperature, take the wings out of the marinade and place them onto a paper towel to dry. Sprinkle with the rice flour.
  • To make the sauce, begin by cooking the Thai chilies in a little oil for 2 minutes. Add the curry paste and cook 2 minutes while stirring. Add in the coconut milk, fish sauce, sugar and juice of 1 lime, and bring to a simmer. Lightly simmer, stirring often until it reduces by about half. Remove from heat.
  • Toss the wings so they’re evenly covered with a light coating of the rice flour, adding a little more if needed. Shake off any excess flour. Fry the wings in 3 batches for about 8-10 minutes until golden brown. Drain for about 30 seconds and then add directly to the sauce. Stir to coat.
  • Place the wings on a platter and top with the cilantro, scallion and lime.