European Sustainable Poultry

Thai-Style Fried Turkey Wings with Jasmine Rice

Turkey wings

Ingredients

For the turkey wings:

1 kg turkey wings
Salt and pepper to taste
1 cup flour
Oil for frying

For the Thai sauce:

4 tablespoons sweet chili sauce
2 tablespoons fish sauce
2 tablespoons lime juice
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon sesame oil
1 tablespoon chopped fresh cilantro

For the side:

2 cups jasmine rice
4 cups water

Preparations

Prepare the turkey wings:

Season the wings: Season the turkey wings generously with salt and pepper on both sides.
Coat with flour: Lightly dredge the seasoned wings in flour, shaking off any excess.
Heat the oil: In a deep fryer or a large, deep pan, heat enough oil to submerge the wings to 180°C (350°F). This should be over medium-high heat.
Fry the wings: Carefully add the floured turkey wings to the hot oil. Fry until golden brown and crispy, about 10-12 minutes. Flip occasionally to ensure even cooking. Once done, remove the wings and drain on paper towels to remove excess oil.

Prepare the Thai sauce:

Mix the ingredients: In a medium bowl, combine the sweet chili sauce, fish sauce, lime juice, minced garlic, grated ginger, sesame oil, and chopped cilantro. Mix well until all ingredients are thoroughly incorporated.

Prepare the jasmine rice:

Rinse the rice: Place the jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
Cook the rice: In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 15 minutes, or until the rice is tender and the water is fully absorbed.
Let the rice rest: Remove the saucepan from the heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

Serve

Toss the wings: In a large bowl, toss the hot fried turkey wings with the prepared Thai sauce, ensuring each wing is evenly coated.
Plate and serve: Serve the sauced wings immediately with a side of the steamed jasmine rice. Garnish with extra cilantro if desired.

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