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1 kg (2 lb) chicken wings, cut in half through the drumette joint
15 small Thai garlic cloves or 5 regular garlic cloves
1½ tbsp whole black peppercorns
1 cup sweetened condensed milk
2 tbsp fish sauce
1 tsp sea salt
1 tbsp dried chilli flakes
1 cup plain flour
vegetable oil, for deep frying
carrot som tum and rice, to serve (optional)
Use a mortar and pestle to pound the garlic and pepper to a rough paste. Transfer to a large mixing bowl. Add the condensed milk, fish sauce, salt, chilli flakes. Mix until well combined. Add the chicken and mix until well combined.
Place flour onto a large tray. Dip chicken pieces into the flour and tap off any excess.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over medium heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook chicken in batches until golden and cooked through (about 7-8 minutes). Drain on paper towel and serve.
– Chicken can be marinated and used straight away or left to marinate overnight.
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