This Thai-version of buffalo wings, easy, quick, delicious and the taste is out of this world.
• Prep time: 10 minutes
• Cook time: 40 minutes
• Yield: Serves 6
• salt to taste
• oil for frying
• 2 tbsps sugar
• 1/4 cup water
• 1 cup ketchup
• 1 onion, minced
• 2 tbsps peanut oil
• 2 tbsps soy sauce
• 2 shallots, minced
• 1 tbsp oyster sauce
• 1/2 cup tapioca starch
• 3 cloves garlic, minced
• 1 tbsp Chinese cooking wine
• 1/4 cup roasted peanuts, chopped
• 2 pounds (about 1kg) chicken wings
• 2 tbsps Sriracha or any Asian hot sauce
• 2 medium tomatoes, cored and finely chopped
• celery sticks
• cilantro leaves
- Pour enough oil in a 6-quart Dutch oven, about 1.5-2 inches high. Heat it at medium heat until the temperature reaches approximately 400°F (200°C).
- In a bowl, season the chicken wings with salt to taste. Add in the tapioca starch and toss to coat.
- When the oil is ready for frying, working in batches, slowly add the chicken wings to the oil. Cook, turning occasionally, until the chicken wings are golden brown and crisp, about 10-12 minutes. Transfer the chicken wings to a rack over a baking sheet to drain.
- In a 6-quart sauce pan, heat the peanut oil over medium heat. Add in the garlic, shallots and onion. Stir well until the ingredients turn brown.
- Then add in the tomatoes and cook while stirring until soft and smooth. Add in the ketchup, Sriracha, soy sauce, sugar, oyster sauce and water. Stir until it slightly thickens. Then add in the wine and give it a quick stir. Add the chicken wings to the sauce and toss to coat.
- Transfer the chicken wings to a serving plate, sprinkle the chopped peanut and serve with cilantro and celery on the side. If there's extra sauce, transfer into a bowl and serve it with the chicken wings.
NOTES: I cut the chicken wings into two part, the wings and the drummettes for easier cooking. I used Shaoxing cooking wine.
This great family recipe is thanks to RASA MALAYSIA at https://rasamalaysia.com/spicy-thai-chicken-wings/