Name: Crunchy Rice Paper Wings (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 lb Boneless skinless chicken thighs; 1 tbsp Soy sauce; 1 tsp Garlic powder; 1/2 tsp Black pepper; 10 Rice paper wrappers; 1/4 cup Cornstarch; 1 tsp Paprika; 1/2 tsp Garlic powder; 1/2 cup Hot sauce (Frank's RedHot); 2 tbsp Butter; 1/4 tsp Garlic powder

Recipe tier

Crispy 'wings' made with chicken coated in seasoned rice paper, baked to golden perfection, and tossed in a classic buffalo sauce.

Total 1h

Serves 4

Steps 11

Ingredients 11

Chicken
1 lb 450 g Boneless skinless chicken thighs
Marinade
1 tbsp 15 mL Soy sauce
1 tsp 5 mL Garlic powder
tsp 2.5 mL Black pepper
Rice Paper Coating
10 10 Rice paper wrappers
cup 60 mL Cornstarch
1 tsp 5 mL Paprika
tsp 2.5 mL Garlic powder
Buffalo Sauce
cup 120 mL Hot sauce (Frank's RedHot)
2 tbsp 30 mL Butter
tsp 1.25 mL Garlic powder

Equipment

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Instructions

🎙️ Cook with voice coach

Cut chicken thighs into wing-sized pieces.
Marinate chicken in Marinade ingredients for at least 15 minutes.
Prepare Rice Paper Coating by combining cornstarch, paprika, and garlic powder in a bowl.
Soften one rice paper wrapper at a time in warm water for a few seconds until pliable. Lay flat.
Place a piece of marinated chicken on the rice paper and tightly roll it up, ensuring the chicken is fully enclosed.
Repeat with remaining chicken and rice paper.
Place rolled chicken onto a baking sheet lined with parchment paper.
Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown and crispy.
While chicken is baking, prepare Buffalo Sauce by melting butter in a saucepan and whisking in hot sauce and garlic powder. Simmer for 5 minutes.
Once chicken is cooked, toss in Buffalo Sauce to coat evenly.
Serve immediately.