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Crispy Chicken Wings

These chicken wings are crispy and flavorful, perfect game-day snacks. 

Crispy Chicken Wings


1 kg (About 12) Chicken Wings, tips removed
½ Cup Rice Flour
Lime Wedges
Thai sweet chili sauce


¾ tsp Garlic Powder
1 ½ tsp Ground Coriander
½ tsp Ground White Pepper
1 Tbsp Sugar

1 ½ tsp Chili Flakes

1 Tbsp Fish Sauce
1 Tbsp Soy Sauce

¼ tsp Sea Salt


In a medium bowl, whisk together the garlic powder, ground coriander, white pepper, sugar, chili flakes, fish sauce, soy sauce, and sea salt. Marinate the chicken wings for about 4 hours, or overnight.

When ready to cook: Preheat the oven to 450˚F.

Coat the chicken wings with rice flour, making sure that all the nooks and crannies are covered, and shake off any excess flour. Arrange coated chicken wings in a single layer. Bake for about 20 to 25 minutes on each side. Serve warm with some lime wedges and Thai sweet chili sauce, if desired.


  1. Thanks for sharing this wonderful recipe. I've never floured my marinated chicken when I baked them, only when I deep fried them. Now, I can do that and still have crispy chicken. Thanks again!

  2. Hi, this is very tempting and yummy. Thanks for sharing :)

  3. Am sure this will a favourite dish for weekend. Thanks!


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