I've made these chicken wings twice already because my family keeps asking for them. They are spicy, sweet, tangy and, oh so very messy to eat but so delicious. I add a more generous amount of Sriracha (we like it spicy) and I used sweet Vermouth (I didn't have Chinese cooking wine).
Peek Gai Nam Daeng (Spicy Thai Chicken Wings)
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's in Portland, Oregon. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.
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Credit: Todd Coleman
INGREDIENTS
Canola oil, for frying2 lb. chicken wings
Kosher salt, to taste
½ cup tapioca starch
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.
Ratings & Reviews (1)
Peek Gai Nam Daeng (Spicy Thai Chicken Wings)
Reviewed by KITTYLOVESWINE on
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I've made these chicken wings twice already because my family keeps asking for them. They are spicy, sweet, tangy and, oh so very messy to eat but so delicious. I add a more generous amount of Sriracha (we like it spicy) and I used sweet Vermouth (I didn't have Chinese cooking wine).
Rating: 4
 Recipe - Saveur.com){kind=link}