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Place oil in a large, heavy-bottomed pot; heat to 375°F. Combine 1/3 cup cornstarch and 1/2 teaspoon each baking powder and salt in a bowl. In a separate bowl, whisk the remaining 1 cup cornstarch, flour, remaining 1 teaspoon baking powder, garlic powder, ginger, remaining 3/4 teaspoon salt and 1/2 teaspoon cayenne. Pour in beer and whisk until smooth.
Dredge drumettes and wings in dry mixture, then dip into batter, allowing excess to drip off. Fry wings in 2 to 3 batches for 10 to 15 minutes each, until golden brown, making sure oil temperature stays close to 375°F. (Keep the first two batches warm in a 200°F oven.)
In a clean bowl, combine lime juice, fish sauce, brown sugar and the remaining 1/4 teaspoon cayenne. Toss hot cooked wings with half the sauce; reserve the other half to serve alongside. Garnish with sliced scallions and lime zest.