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Thai Sweet and Sour Cold Chicken Wings

Name: Thai Sweet and Sour Cold Chicken Wings
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: thai
Ingredients: chicken wing; lemongrass stalks; celery; Garlic; shallot; Coriander; lemon; Thai sweet chili sauce; fish sauce; ginger; Salt; sugar; rice wine

groups4 servingsspeedEasycountertopsPrep: 35 minsskilletCook: 15 minsscheduleTotal: 50 minsoutdoor_grillBoiledlocal_fire_departmentMild

Allergens:warningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

schedulePrepare in advance

circleThai cold chicken wings need to be refrigerated and marinated for at least 12 hours in advance to absorb flavors.12h

Preparation

00:00:49

warningStay safe

Wash hands thoroughly after handling raw chicken wings to prevent cross-contamination from raw meat bacteria.

Place 10 frozen chicken wings in a basin, add 1.5 liters of warm water and 1 tbsp of salt, soak for 30 minutes to draw out blood and odors, then wash thoroughly 2 to 3 times with clean water.

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Watch out

Use warm salt water for soaking frozen chicken wings

do not use hot water, otherwise the outside will cook while the inside remains raw and the texture will be ruined

Ingredients:chicken wing (10 piece)

Tools:basin

Preparation

00:01:01

warningStay safe

Curl your fingers inward into a claw shape when chopping aromatics with a cleaver to avoid cutting your fingers.

Chop 2 cloves of garlic and 2 shallots into fine minces; finely dice 5 stalks of Chinese celery; smash 2 stalks of lemongrass; cut 1 lemon in half and squeeze for juice.

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Watch out

Chop the celery and garlic finely enough so they release flavors evenly in the dip without ruining the texture.

Ingredients:Garlic (2 clove)shallot (2 piece)celery (5 piece)lemongrass stalks (2 piece)lemon (1 piece)

Tools:Cutting boardcleaver

Preparation

00:01:14

Wash and chop the lemongrass, Chinese celery, and 2 taels of coriander, then soak them in 1 liter of boiled and cooled water for 30 minutes to sterilize.

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Watch out

Chopped raw herbs must be soaked in boiled and cooled water for sterilization

otherwise, bacteria will grow and cause stomach upset

Ingredients:Coriander (2 taels)

Tools:Bowl

Active Cooking

00:02:54

warningStay safe

Be careful of steam burns from boiling water and hot wok. Use a slotted spoon when removing wings to prevent splashing.

Bring 2 liters of water, 3 slices of ginger, and 1 tbsp of salt to a rolling boil in a large wok, add the washed chicken wings, boil on high for 3 minutes to seal in juices, then reduce to the lowest heat, cover, and simmer for 10 minutes until cooked through. Drizzle 1 tsp of rice wine along the wok rim just before removing.

local_fire_departmentHigh heat for 3 minutes, then lowest heat simmer for 10 minutes

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Watch out

Simmer on the lowest heat with a lid

avoid boiling vigorously, otherwise the skin will burst. Check that the wings float and swell before removing

Ingredients:chicken wingginger (3 slices)Salt (1 tbsp)rice wine (1 tsp)

Tools:wokslotted spoon

Active Cooking

00:04:13

In a large bowl, mix 200 ml of Thai sweet chili sauce, 2 tbsp of fish sauce, 3 tbsp of lemon juice, and 1 tsp of sugar until the sugar dissolves. Then add the chopped garlic, shallots, celery, lemongrass, and coriander, mix well to form the Thai dressing, and chill in the refrigerator.

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Watch out

Herbs must be thoroughly drained before adding to the dressing, otherwise excess water will cause it to spoil. Dissolve the sugar completely

otherwise, it will settle at the bottom

Ingredients:Thai sweet chili sauce (200 ml)fish sauce (2 tbsp)lemonsugar (1 tsp)Garlicshallotcelerylemongrass stalksCoriander

Tools:Bowlspoon

Waiting Time

00:07:29

Place the cooked chicken wings in a draining basket and cool them completely to room temperature.

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Watch out

Chicken wings must be completely cooled before soaking in the dressing

otherwise, warm wings will release moisture into the sauce, spoil the flavor, and cause it to spoil

Ingredients:chicken wing

Tools:colander

Waiting Time

00:08:15

Place the fully cooled chicken wings into the chilled Thai dressing, mix well with a spoon so each wing is completely submerged, cover tightly with plastic wrap, and refrigerate for at least 12 hours (overnight recommended).

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Watch out

Wings must be fully submerged in the dressing, otherwise exposed parts won't absorb flavor. Seal tightly with plastic wrap, otherwise the chicken will absorb fridge odors.

Ingredients:chicken wing

Tools:refrigeratorplastic wrap

Active Cooking

00:08:40

Take out the marinated Thai cold chicken wings, use clean and dry spoons to lift the wings out, and arrange them neatly on a white square plate to serve.

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Watch out

Use completely clean and dry spoons to take out the wings

avoid bringing in water, otherwise the remaining dressing will spoil

Ingredients:chicken wing

Tools:Platespoon