Appetizer: Thailand – ปีกไก่ทอดซอสมะขาม ➤ Peek Gai Tod Makham (Tamarind-glazed fried chicken wings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 30 min

Total 50 min

Ingredients

- 12 chicken wings, approx. 2 lb (900 g) total
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 g) tamarind paste
- 2 tbsp (30 ml) water
- 2 tbsp (30 g) palm sugar (or brown sugar)
- 3 cloves garlic, minced
- 1/2 cup (60 g) rice flour
- 1/2 cup (60 g) cornstarch
- Vegetable oil for deep-frying
- 1–2 Thai chiles, thinly sliced (optional)
- Fresh cilantro for garnish

Instructions

1. Toss chicken wings with 1 tbsp fish sauce and minced garlic; marinate 30 minutes.
2. Combine tamarind paste, 1 tbsp fish sauce, lime juice, palm sugar, and 2 tbsp water in a small saucepan. Simmer over low heat, stirring until sugar dissolves and sauce thickens slightly; set aside and keep warm.
3. Mix rice flour and cornstarch in a bowl. Heat oil to 320°F (160°C).
4. Drain wings lightly, coat in flour mixture, and fry at 320°F (160°C) until cooked through, about 8–10 minutes. Remove to drain.
5. Increase oil to 375°F (190°C) and fry wings again until crisp and golden, 2–3 minutes. Drain well.
6. Toss hot wings briefly in the warm tamarind glaze to coat evenly, or brush glaze on just before serving for a lighter coating. Garnish with sliced Thai chiles and cilantro.
7. Serve immediately with lime wedges and extra tamarind sauce on the side.