top of page

Thai Style Chicken Wings Part 1

These amazing fried chicken wings will be the highlight of any dinner party as an appetizer or a main dish.

These are always a crowd pleaser!

Crispy, salty, savory deliciousness spiced up with nam prik dipping sauce.



  • 12 Chicken Wings - whole

  • 2-3 tablespoons RosDee® Chicken powder - Check out my seasonings page

  • 2 cups (500ml) Vegetable Cooking Oil*

We usually purchase the wings whole. Whan then breaks each wing down into its 3 parts, the drumette, the wingette, and the wing tip. The favorite around the table is always a source of heavy debate though I prefer the drumette.


Step 1 - Preparing the Chicken wings

After you have separated the wings or have them cut to your liking it is best to give your wings a nice rinse with room temperature water ( we use tap water and wash them by hand). After they are all clean let them sit in a colander or a bowl to drain excess water for 5-10 minutes.

Step 2 - Season them up

In a mixing bowl add the chicken wings and 2 ta