Ingredients
Chef notes
I love how crispy these wings are and how you can par-fry them in advance and they hold up really well. I also love the curry sauce because it hits all your taste buds: sweet, salty, sour, spicy and umami.
Technique tip: Double flouring and double frying the wings results with an extra crispy product.
Swap option: If you can't find palm sugar you can substitute brown sugar.
Preparation
To make the curry:
Soak the guajillo peppers in hot water for 20 minuntes, then drain off excess water.
Combine peppers, shallot, garlic, ginger, coriander seeds, cinnamon, tumeric, salt and Thai chili flakes in a food processor. Blend until it makes a smooth paste. In an 8-quart saucepot, combine the oil and the curry paste and fry until it becomes aromatic (approximately 10 minutes). Make sure to constantly stir the paste so it doesn't burn.
Deglaze the pan with fish sauce, palm sugar, and tamarind paste. Once all ingredients are combined add the coconut milk and bring up to a boil. Once it boils, turn it down to a simmer and cook for 15 minutes. If it needs more salt to balance out the sweetness add more fish sauce.
To make the marinade:
Whisk all the ingredients together and pour the marinade over the wings. Marinate for a minimum of 1 day, maximum of 2.
To make the wings:
Drain off the marinade from the wings and dredge them in flour. Put them back in the fridge for 15 minutes and then dredge them in flour a second time.
In the meantime, heat a pot of oil to 300°F. Fry the wings until light golden brown. Remove from the fryer and let cool to room temperature. Heat the oil to 350°F. Then, fry the wings a second time until fully cooked (about 4-5 minutes)
To serve:
Warm the remaining curry sauce, then toss with the wings. Garnish with cilantro and serve.
