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Thai basil chicken wings in a black bowl, glazed and topped with fresh basil, sliced red chillies, and spring onions, served with a runny fried egg on top. The bowl sits on a bright white timber background with natural light, alongside a small bowl of rice and chilli dipping sauce.

Thai Basil Chicken Wings

Juicy Thai Basil Chicken Wings simmered in a glossy sweet-savory sauce and finished with loads of fresh basil. Bold, fast and full of flavour.
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Prep Time:10 minutes
Cook Time:25 minutes
Course: Appetiser, Dinner
Cuisine: South East Asian, Thai
Keyword: basil wings, Pad Krapow Gai, stir-fry chicken wings, Thai basil chicken wings, Thai basil recipe, Thai chicken wings, Thai street food
Servings: 4
Author: Kate Brodhurst

Equipment

  • Large frying pan or wok

Ingredients

  • 1 tablespoon each sweet soy sauce and fish sauce
  • 2 teaspoons soy sauce, oyster sauce and 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)

TO SERVE

  • Steamed jasmine rice
  • 4 fried eggs (Optional)

Instructions

MAKE THE SAUCE

  • Combine kecap manis, fish sauce, soy sauce, oyster sauce and brown sugar in a small bowl. Set aside.

PREP AROMATICS

  • Place eschalots, chilli and garlic in a mini processor and pulse until roughly chopped (or chop by hand / mortar and pestle).

BROWN THE WINGS

  • Heat oil in a large frying pan or wok over medium-high heat.Add half the wings and brown for 3–4 minutes per side. Repeat with remaining wings.Pour off excess fat, leaving about 1 tbsp in the pan.

COOK THE VEGGIES

  • Add spring/green onions and capsicum to the pan. Stir-fry for 1 minute until slightly softened, then set aside.

BUILD THE FLAVOUR

  • Add the eschalot mixture to the pan and cook for 1 minute until fragrant.

SIMMER THE WINGS

  • Return wings to the pan, add the sauce and toss to coat.Cover, reduce heat and simmer for 10 minutes, stirring occasionally, until cooked through and glazed.

FINISH WITH BASIL

  • Return the spring onions and capsicum to the pan. Add Thai basil leaves and toss through until wilted.

SERVE

  • Serve hot with jasmine rice, extra basil and sliced chilli. Add a fried egg if you want the full Thai experience.

Notes

  • COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.