Beer-Battered Thai Wings

Beer-Battered Thai Wings
Prep 25 m
Fry 45 m



  1. 1 of 1 In a large, heavy-bottomed pot, heat vegetable oil to 375 degrees . In a bowl, mix 1/3 cup cornstarch and 1/2 tsp each baking powder and salt. In a separate bowl, whisk 1 cup each cornstarch and all-purpose flour, 1 tsp each baking powder and garlic powder, 3/4 tsp each ginger powder and salt, and 1/2 tsp cayenne pepper. Pour in pilsner beer and whisk until smooth. Dredge drumettes and wings in dry mixture, then dip into batter, allowing excess to drip off. Fry wings in 2 to 3 batches for 10 to 15 minutes each, until golden brown, making sure temperature stays close to 375 degrees . (Keep first two batches warm in a 200 degrees oven.) In a clean bowl, combine lime juice, fish sauce and brown sugar, and 1/4 tsp cayenne. Toss hot cooked wings with half the sauce; reserve other half to serve alongside. Garnish with sliced scallions and lime zest.
Nutrition Information for Beer-Battered Thai Wings
Servings Per Recipe:
Per Serving: 10 mg chol., 300 mg sodium, 8 g Fat, total, 120 kcal cal., 0 g fiber, 8 g carb., 4 g pro., 1 g sat. fat