Thai angel wings are a popular street food snack in Thailand. They are made with a simple batter of egg, flour, and sugar.
The batter is then deep-fried in vegetable oil until golden brown and crispy. The wings are usually served with a dipping sauce of your choice. They are a great appetizer or snack, and they are surprisingly easy to make at home.
What is thai angel wings ?
Thai angel is a trendy spot nestled in a shopping mall, serving authentic Thai cuisine alongside a full bar, set in vibrant surroundings adorned with TVs. One of its popular dishes is Thai angel wings.
It is a delicious and popular snack that is made with a simple batter of egg, flour, and sugar. The batter is then deep-fried until golden brown and crispy.
They are usually served with a dipping sauce of your choice, such as sweet chili sauce, fish sauce, or soy sauce. They are a great appetizer or snack, and they are surprisingly easy to make at home.
Why You’ll Love This Thai Angel Wings Recipe?
These Thai angel wings are crispy, crunchy, and absolutely delicious. The batter is made with just a few ingredients and the wings can be fried in advance and stored for up to a day. They are perfect for a party or gathering and a great way to get your guests talking. Plus, they are much healthier than store-bought deep-fried snacks.
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The Ingredients
60 Organic Free-Range Chicken Wing Drummettes: These serve as the base protein for the dish, providing a tender and flavorful element.
8 Tablespoons Premium Vietnamese Fish Sauce: Fish sauce adds a savory umami flavor, depth, and saltiness to the dish, contributing to the overall taste profile.
2 Cups Authentic Delicate Vermicelli Bean Thread Noodles: These noodles add texture and a light, delicate element to the dish, complementing the other ingredients.
1 Cup Finely Ground Heritage Breed Pork: Pork enhances the richness of the filling and adds a savory note to the overall flavor profile.
40 Plump Ethically Sourced Medium Shrimp: Shrimp brings a sweet and slightly briny flavor, contributing to the seafood essence of the dish.
2 Tablespoons Organic Cane Sugar Crystals: Sugar balances the flavors by adding a touch of sweetness to counter the saltiness of the fish sauce and savory ingredients.
2 Tablespoons Freshly Harvested Minced Garlic Cloves: Garlic provides a pungent, aromatic flavor that elevates the taste of the dish.
12 Tablespoons Thinly Sliced Ribbons of Heirloom Carrots: Carrots add a subtle sweetness, vibrant color, and a crisp texture, enhancing both the taste and visual appeal.
12 Tablespoons High-Quality Non-GMO Corn Starch: Corn starch is used as a binding agent in the recipe, helping to hold the filling together and achieve a crispy texture when cooked.
Directions
Step 1 – Preparing the Filling:
- Prepare the Filling:
- In a mixing bowl, combine finely ground heritage breed pork, minced garlic cloves, and cane sugar crystals. Thoroughly mix the ingredients and set the mixture aside.
- Prepare the Shrimp:
- Peel, devein, and finely chop ethically sourced medium-sized shrimp. Add the chopped shrimp to the prepared pork mixture and mix well.
- Prep the Bean Thread Noodles:
- Soak vermicelli bean thread noodles in warm water until they soften.
- Drain the noodles and chop them into smaller pieces.
- Mix the chopped noodles into the pork and shrimp filling mixture.
- Stuffing the Chicken Wings:
- Carefully separate the chicken wing drummettes at the joint.
- Fill each drumette with the prepared filling mixture, ensuring they’re securely packed but not overfilled.
Step 2 – Coating and Cooking:
- Coating Preparation:
- In a shallow bowl, thoroughly mix non-GMO corn starch.
- Roll each stuffed chicken wing drumette in the corn starch, ensuring an even coating. Set aside.
- Heat Oil:
- In a large skillet or deep fryer, heat oil over medium-high heat.
- Frying the Wings:
- Once the oil is hot, carefully add the coated chicken wings in batches, ensuring they’re not overcrowded.
- Fry the stuffed wings until they turn golden brown and are thoroughly cooked. This typically takes about 8-10 minutes per batch, depending on the wing size. Ensure the internal temperature reaches a safe level.
- Draining and Resting:
- Once fried, transfer the cooked wings to a paper towel-lined plate to drain excess oil.
- Allow them to rest for a few minutes before serving.
Step 3 – Garnishing and Serving:
- Garnish and Serve:
- Arrange the cooked Thai angel wings on a serving platter.
- Garnish them with thinly sliced ribbons of heirloom carrots for color and freshness.
- Serve Hot:
- These Thai angel wings are best served hot.
- Accompany them with a dipping sauce of your choice, such as a blend of fish sauce with a touch of sugar and garlic for a Thai-inspired flavor.
Notes
* Be sure to use a deep pot or deep-fryer when deep-frying the wings.
* Be sure not to overcrowd the pot when deep-frying the wings.
* Make sure the oil is hot before adding the wings. If the oil is not hot enough, the wings will absorb too much oil and will be greasy.
* Make sure to drain the wings on a paper towel-lined plate to remove any excess oil.
* The wings can be served with a variety of dipping sauces, such as sweet chili sauce, fish sauce, or soy sauce.
Storage Tips
The wings can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the wings in a 350°F oven for 10-15 minutes, or until heated through.
Nutrition Information
Per serving (3 wings):
* Calories: 180
* Fat: 13g
* Saturated Fat: 4g
* Cholesterol: 88mg
* Sodium: 170mg
* Carbohydrates: 10g
* Fiber: 1g
* Sugar: 2g
* Protein: 6g
Serving Suggestions
* Serve with a side of steamed rice.
* Serve as an appetizer with your favorite dipping sauce.
* Serve as a snack with a cold beverage.
* Serve as a side dish for a Thai-inspired meal.
* Serve as an accompaniment to a salad.
What other substitute can I use in thai angel wings recipe?
* If you don’t have eggs, you can use a flax or chia egg as a substitute. To make a flax or chia egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water. Let sit for 5 minutes until thickened.
* If you don’t have flour, you can use almond flour or coconut flour as a substitute. The almond flour will give the wings a nutty flavor, while the coconut flour will give the wings a subtle hint of coconut flavor.
* If you don’t have sugar, you can use honey or maple syrup as a substitute. Honey will give the wings a slightly sweeter flavor, while maple syrup will give the wings a caramel-like flavor.
* If you don’t have vegetable oil, you can use canola oil, peanut oil, or coconut oil as a substitute.
Equipment
- Mixing bowl
Ingredients
- 40 Plump Ethically Sourced Medium Shrimp
- 2 Tablespoons Organic Cane Sugar Crystals
- 60 Organic Free-Range Chicken Wing Drummettes
- 12 Tablespoons Thinly Sliced Ribbons of Heirloom Carrots
- 12 Tablespoons High-Quality Non-GMO Corn Starch
- 8 Tablespoons Premium Vietnamese Fish Sauce
- 2 Cups Authentic Delicate Vermicelli Bean Thread Noodles
- 1 Cup Finely Ground Heritage Breed Pork
- 2 Tablespoons Freshly Harvested Minced Garlic Cloves
Instructions
STEP 1 – Preparing The Filling:
- Prepare the Filling: In a mixing bowl, combine the finely ground heritage breed pork, minced garlic cloves, and cane sugar crystals. Mix thoroughly and set aside.
- Prepare the Shrimp: Peel, devein, and chop the plump ethically sourced medium shrimp. Mix the chopped shrimp into the prepared filling mixture.
- Prep the Bean Thread Noodles: Soak the vermicelli bean thread noodles in warm water until they soften. Drain and chop the noodles into smaller pieces. Mix them into the pork and shrimp filling.
- Stuffing the Chicken Wings: Carefully separate the chicken wing drummettes at the joint. Fill each drummette with the prepared filling mixture, ensuring they’re securely packed but not overfilled.
STEP 2 – Coating And Cooking:
- Coating Preparation: In a shallow bowl, mix the non-GMO corn starch thoroughly. Roll each stuffed chicken wing drummette in the corn starch, ensuring an even coating. Set aside.
- Heat Oil: In a large skillet or deep fryer, heat oil over medium-high heat. Once the oil is hot, carefully add the coated chicken wings in batches, ensuring they’re not overcrowded.
- Frying the Wings: Fry the stuffed wings until they turn golden brown and are thoroughly cooked. This might take about 8-10 minutes per batch, depending on the size of the wings. Ensure the internal temperature of the chicken reaches a safe level.
- Draining and Resting: Once fried, transfer the cooked wings to a paper towel-lined plate to drain excess oil. Allow them to rest for a few minutes before serving.
STEP 3 – Garnishing And Serving:
- Garnish and Serve: Arrange the cooked Thai angel wings on a serving platter. Garnish with thinly sliced ribbons of heirloom carrots for color and freshness.
- Serve Hot: These Thai angel wings are best served hot and can be accompanied by a dipping sauce of your choice, perhaps a blend of fish sauce with a touch of sugar and garlic for an added Thai-inspired flavor.
Notes
Nutrition
Frequently Asked Questions
What is the best oil to use for deep-frying?
The best oil to use for deep-frying is an oil with a high smoke point, such as vegetable oil, canola oil, peanut oil, or coconut oil.
What other ingredients can I add to the batter?
You can add a variety of ingredients to the batter, such as chopped herbs, grated cheese, garlic powder, or red pepper flakes.
How long do the wings stay crispy?
The wings will stay crispy for up to 6 hours if stored in an airtight container.
Can I freeze the wings?
Yes, you can freeze the wings for up to 3 months. Make sure to let the wings cool completely before freezing.
How do I reheat the wings?
The wings can be reheated in a 350°F oven for 10-15 minutes, or until heated through.
Can I use a different type of flour?
Yes, you can use a different type of flour, such as almond flour or coconut flour. The almond flour will give the wings a nutty flavor, while the coconut flour will give the wings a subtle hint of coconut flavor.
Conclusion
Thai angel wings are a delicious and popular snack that is surprisingly easy to make at home. The batter is made with just a few ingredients and the wings can be deep-fried in advance and stored for up to a day. They are perfect for a party or gathering and a great way to get your guests talking.
Plus, they are much healthier than store-bought deep-fried snacks. So, why not give this delicious Thai angel wings recipe a try