Spicy Thai Chicken Wings, 'Peek Gai Nam Daeng'

Spicy Thai Chicken Wings, 'Peek Gai Nam Daeng'

We noticed this recipe in Saveur Magazine, and it turned out superb. Under the wet spicy red sauce coating is a nice crispy well done chicken wing--so delicious. We followed along almost exactly as the magazine except for the use of our Maxchup brand Thai ketchup rather than regular American ketchup. We also have a recipe for drunken chicken wings

Ingredients

For 4 Person(s)

Ingredients

  • Vegetable Oil, For Frying
  • 2 Pound Chicken Wings
  • Kosher Salt, to Taste
  • 1/2 Cup Tapioca Starch
  • 2 Tablespoons Coconut Oil
  • 3 Cloves Garlic, Minced
  • 2 Small Shallots, Minced
  • 1 Small Yellow Onion, Minced
  • 2 Medium Tomatoes, Cored, and Finely Chopped
  • 1 Cup Thai Ketchup
  • 2 Tablespoon Sriracha Sauce
  • 2 Tablespoon Thin Soy Sauce
  • 2 Tablespoon Sugar
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Chinese Cooking Wine or Whisky such as Bourbon
  • 1/4 Cup Roasted, Chopped Peanuts
  • Cilantro Leaves, for Serving
Buy ingredients for this Recipe

Method for Spicy Thai Chicken Wings, 'Peek Gai Nam Daeng'

1. Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 400 degrees. Place chicken wings in a bowl and season with salt; add tapioca starch and toss to coat. Working in batches, add chicken to oil and fry, stirring occasionally, until golden brown and crisp, about 12 minutes. Using a slotted spoon, transfer wings to a wire rack set over a baking sheet to drain; set aside.

2. Meanwhile, heat coconut oil in a 6-qt. saucepan over medium-high heat. Add garlic, shallots, and onion, and cook, stirring, until golden brown, about 8 minutes. Add tomatoes, and cook, stirring, until broken down and smooth, about 4 minutes. Add ketchup, hot sauce, soy sauce, sugar, and oyster sauce, and cook, stirring, until thickened, about 6 minutes. Stir in wine, and then add wings, and toss to coat; cook until heated through, about 3 minutes. Using tongs, transfer wings to a serving platter, and sprinkle with peanuts; serve with cilantro, celery, and remaining sauce from the pan, on the side.


Top