Crab Fat-Caramel Wings
Crab Fat-Caramel Wings is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Bring fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes.
Stir in sugar and fit saucepan with thermometer.
Cook until thermometer registers 230°F (mixture will become thick and dark).
Whisk in crab paste and 1 tablespoons water until smooth.
Reduce heat to low; keep warm until ready to dip wings.
Fit a large pot with clean thermometer and pour in oil to measure 2".
Heat over medium-high heat until thermometer registers 350°F.
Meanwhile, whisk flour, baking powder, and 1 cup cornstarch in a medium bowl.
Whisking constantly, gradually add vodka and 1 3/4 cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk).
Place remaining 1/2 cup cornstarch in a shallow dish.
Season chicken with salt and pepper and dredge in cornstarch, shaking off excess.
Working in 3 batches and returning oil to 350°F between batches, coat chicken in batter, letting excess drip back into bowl, and fry until skin is golden and chicken is crisp and cooked through, about 5 minutes.
Transfer to a wire rack set inside a baking sheet to drain.
Using tongs, add hot wings to warm caramel, turn to coat, then transfer wings to a platter.
Serve wings topped with peanuts and cilantro.
Caramel sauce can be made 3 days ahead.
Keep airtight at room temperature.
Reheat before using.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.