Peek Gai Nam Daeng (Spicy Thai Chicken Wings)

Name: Peek Gai Nam Daeng (Spicy Thai Chicken Wings)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: Canola oil, for frying; 2 lb. chicken wings; Kosher salt, to taste; 1 ⁄ 2 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; 1 ⁄ 4 cup roasted, chopped peanuts; Cilantro leaves, for serving; Celery sticks, for serving

Serves
serves 4-6

TODD COLEMAN

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.

Ingredients

Canola oil, for frying
2 lb. chicken wings
Kosher salt, to taste
¹⁄₂ 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
¹⁄₄ cup roasted, chopped peanuts
Cilantro leaves, for serving
Celery sticks, for serving

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Instructions

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.

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.
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.