Gai Tod Nam Pla -Glazed Chicken Wings

Recipe By: Dylan Vickers-Fukakusa

These sweet and salty chicken wings make a great appetizer and go great with beer.

1

Mix together the marinade ingredients.
2

Place 2 tbsp of the phrik nam pla into a mixing bowl with the chicken wings and mix them together. Marinated in the fridge for 3 hours or, even better, overnight.
3

Prepare a pot for deep frying, placing 700ml of vegetable oil over medium-low heat until it reaches 170C.
4

Prepare the batter by mixing together the rice flour, tempura flour and the water.
5

Dip each chicken wing into the batter until it is thoroughly coated. Allow some of the excess batter to drip off. Fry for 5-6 minutes until the chicken wings are golden brown and crispy. Drain on paper towels.
6

Heat a heavy-bottomed skillet over medium-low heat. Place the remaining 3 tbsp of the phrik nam pla into the pan along with the chicken wings. Cook the chicken wings, stirring and tossing constantly until the sauce reduces to a syrup-like consistency.