Thai Basil Chicken Wings (Pad Krapow Gai)

Name: Thai Basil Chicken Wings (Pad Krapow Gai)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon sweet soy sauce ((Kecap manis)); 1 tablespoon fish sauce; 2 teaspoons soy sauce; 2 teaspoons oyster sauce; 2 teaspoons brown sugar; 2 eschalots, roughly chopped; 1-2 long red chillies, roughly chopped ((or use 2-3 birds eye chilli for extra hot)); 4 cloves garlic; 1 tablespoon neutral cooking oil; 1.2kg chicken wings, cut at the joint, tips discarded; 2 spring/green onions, cut into 4cm lengths; 1 small red capsicum, cut into strips; 1 cup Thai basil leaves ((Use Holy basil if you can get it)); Steamed jasmine rice; Thai basil leaves; Sliced red chilli; 4 fried eggs ((Optional))

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Among Thailand’s beloved street foods, Thai basil chicken holds a special place, and rightfully so. Its simplicity, sweetness, subtle spiciness, and aromatic profile make it a crowd favourite. In this rendition, however, I take a creative twist by featuring the humble chicken wing, transforming the classic Thai basil chicken into irresistibly finger-licking Thai Basil Chicken Wings!

Indulge in the ease and charm of these wings, perfect for a hassle-free weeknight dinner or a delightful entree when entertaining guests. In just 35 minutes, from start to finish, you’ll have these wings ready.

My partner Rob just loves chicken wings, so I decided to venture beyond the usual breast fillets that I would most commonly use when making this dish and gave it a twist by using wings instead. It was an instant hit!

Whilst traditionally made with chicken breast, thighs, or ground chicken mince, this recipe may seem slightly strange with wings, but the result is truly delicious. After all, who can resist the allure of a perfectly cooked wing?

In its Thai homeland, this dish tends to pack quite a punch in the spice department. However, I’ve tempered the heat in my version by opting for long red chillies instead of the smaller, fierier Thai ones. While it offers a subtle warmth, feel free to adjust the spiciness by adding more chillies or opting for the smaller, hotter variety if you’re a fan of HOT food!

close up of fried egg in bowl of chicken wings

TOP WITH A FRIED EGG FOR A CREAMY & TEXTURAL ELEMENT

Thai basil

Thai basil originates from Southeast Asia and boasts a delightful blend of anise and liquorice like flavours. Unlike Italian sweet basil, Thai basil’s robust leaves withstand high cooking temperatures. Featuring long, slender dark leaves with purple stems and flowers, it imparts a highly aromatic essence that pairs seamlessly with Southeast Asian-style curries, soups, and salads.

In my garden, Thai basil thrives year-round, although during the cooler months its leaves are relatively small hence why they are like this in these images as its winter here atm.

While tradition dictates the use of Holy basil for its peppery and clove-like notes, the scarcity of Holy basil leads me to using Thai basil, which is more accessible.

Tip: If Thai basil is unavailable, everyday sweet basil serves as the best substitute. While lacking the distinctive pungency of anise, it’s a worthwhile compromise. Just use more!!

Hold basil in white bowl on dark background — Thai Basil

Step-by-step

Like with all stir-fry’s, its best to have all your ingredients prepped and ready to go to make this a breeze to cook!

Sauce – combine sweet soy, fish sauce, soy sauce, oyster sauce and brown sugar in a small bowl. Stir well to dissolve the sugar. Set aside.
Aromatics – place eschalots, garlic and chilli into a small chopper or food processor and pulse until roughly chopped. Alternately, chop by hand or in a mortar and pestle. Set aside.
Brown wings – heat oil in a large frying pan or wok over medium high heat. Add half of the wings and brown for 3-4 minutes on each side. Transfer to a plate and set aside. Repeat with remaining wings.
Stir-fry – add spring/green onions to pan and stir-fry briefly then set aside.
Cook – Add eschalot mixture to and and cook for 1 minute or until aromatic
Return wings – return wings to pan along with the prepared sauce and toss to coat. Cover with a lid, reduce heat and simmer gently for 10 minutes, stirring occasionally or until wings are cooked through and nicely glazed.
Add Thai basil – return capsicum mixture to pan or wok along with the Thai basil leaves. Toss to combine.
Serve – transfer wings to serving bowls or place onto a large plate. Garnish with sliced red chilli and Thai basil leaves. Serve with steamed jasmine rice if desired.

eschalots, garlic and chilli in food processor bowl

aromatics chopped in food processor bowl

Serving suggestions

Steamed jasmine or white rice
Noodles – hokkien or rice
Appetiser Platter: Feature the wings as a star attraction on an appetiser platter alongside other Thai-inspired snacks like spring rolls, satay, and dumplings.
Cucumber Salad: Pair the wings with a refreshing cucumber salad dressed in a light lime and chilli vinaigrette.

close up of Thai basil chicken wings with fried egg.

FAQ’s

How do I cut chicken wings?

Whole chicken wings are easy to cut into smaller pieces. Lay the chicken wing out flat and using a sharp knife, cut through at each joint using a bit of pressure. For each whole wing, there will be 2 cuts at the joint. Discard the tips or reserve them to make stock with. (I freeze mine each time till I have enough)

Can I use regular basil?

You certainly can. It won’t have the same pungent aroma and taste of Thai basil but its the next best thing. I usually use slightly more though than I would a Thai basil.

I couldn’t get eschalots, what can I use instead?

The best option here would be to use a small brown or red onion instead.

Do I need to serve fried eggs with this dish?

Fried eggs go extremely well with Thai basil chicken and it is quite authentic to serve them but by all means, skip the eggs. It is an extra element that enhances the chicken but not mandatory.

How do I store leftover chicken wings?

Any leftover chicken wings can be stored in an airtight container in the fridge for up to 3 days.

Can I freeze leftover chicken wings?

Yes, although the spring onion and capsicum doesn’t fair as well in the freezer. You can remove OR eat them prior to freezing. Transfer cooled chicken wings to an airtight container or zip-lock bag. Label, date and freeze for up to 3 months. Thaw in the fridge overnight before reheating in the microwave on MEDIUM power until piping hot.