Spicy Thai Chicken Wings
January 29th, 2013 13 Comments

Spicy Thai Chicken Wings

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Thai Spicy Chicken Wings


Thai Spicy Chicken Wings (Peek Gai Nam Daeng) Recipe

Adapted from Saveur No. 148
Serves 4-6 | Prep Time: 10 minutes | Cook Time: 40 minutes


Oil for frying
2 pounds chicken wings
Salt to taste
1/2 cup tapioca starch
2 tablespoons peanut oil
3 cloves garlic, minced
2 small shallots, minced
1 small 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
1/4 cup water
1 tablespoon Chinese cooking wine
1/4 cup roasted peanuts, chopped

For serving:

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.

Cook’s Notes:

I cut the chicken wings into two part, the wings and the drummettes for easier cooking.

I used Shaoxing cooking wine.

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13 comments... read them below or add one

  1. Lail | With A Spin says:

    Looks spicy and delicious.

  2. Tom says:

    this looks great. Am I to assume that the cooking wine is the white rice wine or the shaoxing wine? or does it even matter with only 1 Tablespoon?

  3. Jayne says:

    You reckon I can replace the rice wine with mirin? I’ve got a bit bottle of mirin and don’t really feel like running out to get a bottle of rice wine.

  4. Zeenath A. Rahim says:

    Hi recipe sounds great. Plan to make it for a coffee morning with friends. What can I replace tapioca starch with? Will cornflourcor arrowroot work? ZAR

  5. Reem says:

    I jusy saw these Bee… These are to die for!

  6. Love this recipe. Great fingerfood which is easy to prepare for many people as an appetizer. Your cookbook review coming up in february upon blog launch.

  7. I love the flavors and the deep red color on these yummy wings!

  8. ChristerWe says:

    Made this today and it was very yummy! However I would recommend that if you want to eat the wings with your fingers, don’t shuffle them around in the pan with the sauce! Better just to put the sauce in a dish and dip the wings in there.beforeeating. Used dry sherry instead of the rice wine which I couldn’t find. In our stores here in Sweden.

  9. The red colored chicken wings are so inspiring..your clicks are just benchmarks!!!

  10. Kelly @ LifemadeSweeter says:

    Oooh yum!!! These look deeelicious and I definitely want to try out this recipe soon. My hubby would love these as he is a chicken wing fanatic. Thank you so much for sharing and I absolutely love your blog and all your recipes :)))

  11. PIYA says:

    Thanks for mouth watering recipes -.Its great.

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