I can only tell you, that I am glad I found the recipe! It is messy! You do have to deep fry. But, the results speak for themselves. Spicy, sweet, tantalizing, easy to do, I could go on and on. This recipe made the rotation list in our house with a resounding "this is a keeper!"
Depending on the condiments you utilize this recipe can be gluten free. Here is a picture of the dish followed by the recipe. I hope you enjoy. Be sure to have plenty of napkins on hand!
Peek Gai Nam Daeng (Spicy Thai Chicken Wings)
SERVES 4–6
INGREDIENTS
Canola oil, for frying
2 lb. chicken wings
Kosher salt, to taste
½ cup tapioca starch (flour)
2 tbsp. coconut oil
3 cloves garlic, minced
2 small shallots, minced
1 small yellow onion, minced
2 medium tomatoes, cored, and finely chopped
1 cup ketchup
2 tbsp. Asian hot sauce, preferably Sriracha
2 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. oyster sauce
1 tbsp. Chinese cooking wine
¼ cup roasted, chopped peanuts
Cilantro leaves, for serving
Celery sticks, for serving
2 lb. chicken wings
Kosher salt, to taste
½ cup tapioca starch (flour)
2 tbsp. coconut oil
3 cloves garlic, minced
2 small shallots, minced
1 small yellow onion, minced
2 medium tomatoes, cored, and finely chopped
1 cup ketchup
2 tbsp. Asian hot sauce, preferably Sriracha
2 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. oyster sauce
1 tbsp. Chinese cooking wine
¼ cup roasted, chopped peanuts
Cilantro leaves, for serving
Celery sticks, for serving
INSTRUCTIONS
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°. 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.
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.
Notes: We omitted the celery sticks. Never missed them, didn't want anything coming between us these wings!
Until next time:
Bon Appetit Y'all
Chef Leslie Bartosh