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
For 4 Person(s)
- 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
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.