Peek Gai Nam Daeng (Spicy Thai Chicken Wings)
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the food cart Nong's in Portland, Oregon. See the recipe »
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Cooking tools:
- Deep-fry thermometer
- Dutch oven
- Mixing bowl
- Slotted spoon
- Cooling rack
- Baking sheet
- Saucepan
- Tongs
- Serving platter
- Measuring cup
- Measuring spoon
- Stove
- Chef's knife
- Cutting board
- Spoon
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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