Pok Pok-Style Hot Wings with Peanuts and Cilantro
Crispy chicken wings glazed in a sweet and savory fish sauce caramel, topped with spicy jalapeños, crunchy peanuts, and fresh cilantro. These Thai-inspired wings offer the perfect balance of sweet, salty, and spicy flavors.
Ingredients
- •2 pounds chicken wings, tips removed, drumettes and flats separated, patted dry
- •2 teaspoons vegetable oil
- •½ teaspoon kosher salt
- •¼ cup sugar
- •½ clove medium garlic clove, finely grated
- •¼ cup fish sauce
- •1½ whole jalapeño or serrano chiles, stemmed, seeded, finely chopped
- •½ cup finely chopped roasted peanuts
- •3 tablespoons chopped fresh cilantro
Cooking Instructions
- 1.
Preheat oven to 500°F. Set a wire rack inside a large rimmed baking sheet. Toss wings, oil, and salt in a large bowl. Arrange wings in a single layer on rack and bake until golden brown, crispy, and cooked through, about 30 minutes.
30 min
- 2.
Heat a small saucepan over medium. Sprinkle a thin layer of sugar into pan, let melt, then add another layer (no stirring necessary). Repeat until all sugar is melted and turns into a syrup. Cook the syrup undisturbed until it becomes deep amber in color and smells nutty, 2-3 minutes. Remove from heat and slowly whisk in garlic and fish sauce (it might splatter); stir until smooth.
5 min
- 3.
Place cooked wings in a large bowl and toss well with glaze to coat. Add jalapeños, peanuts, and cilantro, toss, and serve.
2 min
