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Mae Jum Coriander and garlic chicken wings recipe

Coriander and Garlic Chicken Wings

Chicken wings for the whole family to enjoy, either deep fry or BBQ!
5 from 1 vote
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Course: Appetizer, dinner, lunch, Main Course, Side Dish, Snack
Cuisine: Thai
Keyword: BBQ, Chicken, Chicken Wings, Coriander, Dry fry, Wings
Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4
Calories: 325kcal


  • 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



  • 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!


Calories: 325kcal | Carbohydrates: 5g | Protein: 26g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1874mg | Potassium: 285mg | Fiber: 1g | Sugar: 4g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg