These coriander and garlic chicken wings are a treat, an easy side to prepare and cook in a deep fryer or on the BBQ during the warm weather! I made these wings as part of our Thai feast to celebrate Songkran (Thai New Year). You can read about the traditions of Songkran in our blog post here.
What I love about these wings is that they can be enjoyed by everyone as they aren’t spicy, so these will be great for the younger family members. You can add spice with the dipping sauce, I paired these wings with a sweet chilli sauce but you can also make a Nam Ajad dip as well. Have a look at our Chicken Satay page to find the recipe for this dip!
I like to use fresh coriander roots when cooking dishes as they are really aromatic and sturdier than the leaves. It’s very common at some shops that the roots are trimmed off their stalks, which is a shame as the roots help keep the herb fresher for longer. You can pop them in water to regrow the coriander too. It can be harder to find coriander roots but if you visited an asian supermarket or oriental shop, I'm sure you would be able to find them, if not use the coriander leaves and stalks for this recipe!
Cooking tip: Keep the garlic skin on! The skin has so much flavour that you shouldn’t waste and throw it away. Keeping the skin for a marinade will add texture and once deep fried you will get lovely crispy coriander and garlic chicken wings! To garnish, add sliced sweet red chilli and coriander leaves for a pop of colour!
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Coriander and garlic - chicken wings
Coriander and Garlic Chicken Wings
Chicken wings for the whole family to enjoy, either deep fry or BBQ!
- 1 Kg Chicken Wings
- Fresh Coriander Root (Small Handful)
- 1 Whole Garlic Bulb
- 5 tbsp Fish Sauce
- 1.5 tbsp Palm Sugar
- 1 tsp Black Pepper (Whole or powdered)
- Tempura Flour
- Deep Fry Oil
Preparation
Take the garlic cloves off the bulb and take off the outer pale skin and cut off the ends and keep the clove skin on. In a pestle and mortar, crush the garlic with black pepper and coriander into a stalky-chunky paste
Put palm sugar, fish sauce, garlic paste in a mixing bowl and stir together into one mixture
Add chicken wings to the bowl. Using your hands, massage the marinade all over the chicken. Cover and chill in the fridge for 1 hour.
Cooking Method
Pour oil into a wok until 2 thirds full and heat to a high temperature.
Put tempura flour in a separate bowl. Cover each chicken wing in the flour on both sides before dropping the wing into the oil.
Cook the wings for about 10 minutes or until golden brown. Take out of oil and place on kitchen tissue to take off excess oil. Do batches of 4 - 5 wings and repeat until all wings are cooked. Serve up and enjoy with sweet chilli dip and sticky rice!
