Pepper Teigen Just Shared Her Crispy Chicken Wings Recipe, and It’s Ridiculously Good

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

Ilove following Chrissy Teigen on social media. She makes me laugh and sometimes cry all in the same post, and the fact that’s she’s as obsessed with food as I am makes her all the more endearing to me. I also love catching glimpses of her adorable Thai mom, Vilailuck “Pepper” Teigen (who also has a massive social media following) — especially when they’re cooking together. Whether they’re recipe testing, tasting, or just preparing a giant spread of food at their house, it always makes me both extremely hungry and jealous.

Ingredients

3 pounds chicken wings, patted dry
1/4 cup plus 3 tablespoons fish sauce
1/2 tablespoon garlic powder
1/2 tablespoon ground white pepper 
1/2 teaspoon kosher salt
Vegetable oil, for deep-frying
3/4 cup all-purpose flour
2 tablespoons cornstarch or tapioca flour
2 teaspoons baking powder 
Thai sweet chili sauce, for serving

Instructions

Put the chicken wings in a large bowl. Add the fish sauce, garlic powder, white pepper, and salt and toss to coat. Set aside for 15 minutes (or refrigerate for 30 minutes).
Meanwhile, fill a wok, large heavy pot, or deep skillet with at least 2 inches of oil, making sure to leave a few inches of clearance from the rim. Heat the oil over medium heat to 370ºF (use a deep-fry thermometer or test the oil by throwing in a little piece of bread or a grain of rice; if it sizzles immediately but doesn’t burn, you’re ready). Set a wire rack in a sheet pan or line a plate with paper towels and have it nearby. 
While the oil is heating, in a small bowl, whisk together the flour, cornstarch and baking powder. Sprinkle the mixture over the wings and toss until a paste forms, making sure all the wings are evenly coated. 
When the oil is hot, add 4 or 5 wings to the pan and fry until they’re a deep golden brown, 3 to 4 minutes. The color of the crust will tell you when they’re cooked, so keep an eye on the wings and adjust the heat as needed as you’re frying.
Drain the wings on the wire rack or paper towels and fry the next batch. Serve warm with sweet chili sauce.