Spicy Thai Chicken Wings
Spicy Thai Chicken Wings - Thai-version of buffalo wings, easy, quick, delicious and the taste is out of this world.
Servings: 6 people
Ingredients
- oil for frying
- 2 pounds (1kg) chicken wings
- salt to taste
- 1/2 cup tapioca starch
- 2 tablespoons peanut oil
- 3 cloves garlic minced
- 2 shallots minced
- 1 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
Instructions
- Pour enough oil into a 6-quart Dutch oven, about 1.5-2 inches (3.5-5 cm) deep. Heat over medium until the temperature reaches 400°F (200°C).
- In a bowl, season the chicken wings with salt. Add tapioca starch and toss to coat.
- When the oil is ready, fry the chicken wings in batches, turning occasionally, until golden brown and crisp, about 10-12 minutes. Transfer to a rack over a baking sheet to drain.
- In a 6-quart saucepan, heat the peanut oil over medium heat. Add the garlic, shallots, and onion, stirring until they turn brown.
- Next, add the tomatoes and cook, stirring, until they become soft and smooth. Stir in the ketchup, Sriracha, soy sauce, sugar, oyster sauce, and water, cooking until the sauce slightly thickens. Add the wine and give it a quick stir. Toss the chicken wings in the sauce until well-coated.
- Transfer the chicken wings to a serving plate, sprinkle with chopped peanuts, and serve with cilantro and celery on the side. If there's extra sauce, pour it into a bowl and serve alongside 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.
Nutrition
Serving: 6people | Calories: 383kcal | Carbohydrates: 30g | Protein: 18g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 985mg | Fiber: 1g | Sugar: 15g