Peek Gai Nam Daeng (Spicy Thai Chicken Wings)

  • Serves

    serves 4-6


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.


  • Canola oil, for frying
  • 2 lb. chicken wings
  • Kosher salt, to taste
  • 12 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
  • 14 cup roasted, chopped peanuts
  • Cilantro leaves, for serving
  • Celery sticks, for serving


Step 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.

Step 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.

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