Spicy Thai Chicken Wings
Ingredients
The wings
-
2
pounds
chicken wings
-
salt
to taste
salt
-
½
cup
tapioca starch
-
2
tablespoons
peanut oil
The sauce
-
3
cloves
garlic, minced
-
2
shallots
shallots, minced
-
1
medium
onion, minced
-
2
medium
tomatoes, cored and finely chopped
-
1
cup
ketchup
-
2
tablespoons
Sriracha or any Asian hot sauce
-
2
tablespoons
soy sauce
-
2
tablespoons
sugar
-
1
tablespoon
oyster sauce
-
¼
cup
water
-
1
tablespoon
Chinese cooking wine
-
¼
cup
roasted peanuts, chopped
For serving
-
celery sticks
-
cilantro leaves
Instructions
- Heat oil in a Dutch oven to 400°F (200°C).
- Season chicken wings with salt and coat with tapioca starch.
- Fry the chicken wings in batches until golden brown and crisp, about 10-12 minutes, then drain on a rack.
- In a saucepan, heat peanut oil and sauté garlic, shallots, and onion until brown.
- Add tomatoes and cook until soft, then stir in ketchup, Sriracha, soy sauce, sugar, oyster sauce, and water, cooking until the sauce thickens.
- Add Chinese cooking wine and stir, then toss the fried chicken wings in the sauce.
- Serve wings on a plate, topped with chopped peanuts, and garnish with cilantro and celery.
Nutrition Facts (estimated)
Servings
6
Calories
383
Total fat
20g
Total carbohydrates
30g
Total protein
18g
Sodium
985mg
Cholesterol
62mg
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