Blue Ginger Fried Chicken Wings

Method12 steps

1. 1

   Step 1: Pat the chicken wings (1 kg) dry with clean kitchen paper. Trim away any unwanted loose membrane with a knife. Keep raw chicken and its utensils separate from the prepared garnish and cooked food.

   Uses 1 kg whole chicken wings

2. 2

   Step 2: Cut each wing through the joint between the drumlet and the mid-wing section.

   Uses All the raw wings from step 1

3. 3

   Step 3: Make a slit at the joint between each mid-wing and its tip without cutting all the way through. Keep the chicken refrigerated while you prepare the marinade.

   Uses All the wing sections from step 2

4. 4

   Step 4: Peel the galangal and grate it finely, using a ceramic grater if you have one. Squeeze the pulp through a clean fine strainer or cloth and measure 100 ml of the extracted juice. Set that juice aside for the marinade and discard the spent pulp.

   Uses Fresh galangal, enough to extract 100 ml juice

   
5. 5

   Step 5: Wash and drain the limes (3 large) and cilantro (1 tbsp). Cut the three limes in half and have 1 tbsp finely chopped cilantro ready. Keep this garnish separate from the raw chicken.

   Uses 3 large limes · 1 tbsp finely chopped cilantro · Water, as needed to wash the garnish

6. 6

   Step 6: Put the wings in a bowl with the measured 100 ml galangal juice, ¾–1 tsp salt, 1½ tbsp Shaoxing wine and a dash of pepper. Mix well, cover and refrigerate at 4°C or colder for at least 6 hours, or overnight.

   Refrigerate the wings for 6 hours · 360 minUses All the raw wings from step 3 · 100 ml juice measured in step 4 · ¾–1 tsp marinade salt · 1½ tbsp Shaoxing wine · A dash of pepper

7. 7

   Step 7: Lift the wings from the cold marinade, drain well and pat dry with clean kitchen paper to reduce splattering. Discard the spent raw-chicken marinade. Have everything ready to fry before taking the wings from the refrigerator.

   Uses The chicken wings lifted from the marinade in step 6

8. 8

   Step 8: Heat the deep-frying oil in a wok, leaving plenty of space above the oil for safe frying. Add a small first batch of drained wings and fry for about 4–5 minutes, checking from 4 minutes. Separate the pieces gently with tongs and adjust the heat so they turn golden without burning. Continue until every piece is fully cooked and reaches 74°C/165°F at the thickest part, away from the bone.

   Check the first wing batch · 4 minUses A small first batch of wings from step 7 · Deep-frying oil from the allowance, as needed for a safe wok level

9. 9

   Step 9: Lift the fully cooked wings onto a clean plate lined with kitchen paper. First-fry all the remaining wings in small batches using the same oil and the 4–5-minute initial guide from step 8. Cook every piece through to 74°C/165°F before setting it aside; continue beyond the guide as needed.

   Uses The cooked first batch lifted from step 8 · Any remaining uncooked wings from step 7 · The oil retained in the wok after step 8

10. 10

    Step 10: While the frying oil is hot, return a small batch of the fully cooked wings for a second fry, about 3–4 minutes, checking from 3 minutes, until crisp. Watch closely and lower the heat if they are browning too fast. Repeat this second pass for all the wings in small batches using the same oil.

    Check the first second-fry batch · 3 minUses The first-fried wings collected in step 9 · The oil kept in the wok during step 9

11. 11

    Step 11: Lift the twice-fried wings from the oil and transfer them to a clean serving plate.

    Uses All the finished wings lifted out of step 10

12. 12

    Step 12: Top the wings with the prepared cilantro and optional chili flakes. Serve piping hot with the lime halves and 3 tbsp Thai sweet chilli sauce on the side.

    Uses All the plated wings from step 11 · The lime halves prepared in step 5 · The 1 tbsp cilantro prepared in step 5 · 3 tbsp ready Thai sweet chilli sauce · Optional chili flakes, as desired for garnish