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Thai Spicy Chicken Wings




Source of Recipe


Combined two recipes into one.


Recipe Introduction


Hot, but not, depending on the amount of additional hot sauce.


List of Ingredients




Canola oil, for frying
2 pounds chicken wings
Kosher salt
½ cup tapioca or cornstarch
2 tablespoons coconut oil
3 garlic cloves, peeled and minced
2 shallots, peeled and minced
1 small yellow onion, minced
2 teaspoon freshly grated ginger
2 vine-ripened tomatoes, cored and finely chopped
1 cup ketchup
2 tablespoons Asian hot sauce (I prefer Sriracha)
2 tablespoons low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon oyster sauce
1 tablespoon Chinese cooking wine (Mirin or Sherry cooking wine works well)
¼ cup roasted, chopped peanuts
Fresh cilantro leaves for garnish
Celery sticks for serving platter
Fresh lime wedges for garnish


Recipe



Set a wire rack over a baking sheet and set aside.
Pour canola oil to a depth of 2 inches into a 6-quart Dutch oven. Heat oil over medium-high heat until a deep-fry thermometer reads 400°F.
Place chicken wings in a bowl, and season with kosher salt. Add tapioca starch and toss to coat with tongs. Working in small batches, add chicken wings to oil and fry, stirring occasionally, until golden brown and crisp, approximately 12 minutes. Remove wings with a large slotted spoon and transfer them to the prepared wire rack. Allow wings to drain over rack.
Heat coconut oil in a 6-quart saucepan over medium-high heat. Add garlic, shallots and onion, and cook, stirring, until golden brown, about 8 minutes. Add fresh ginger, tomatoes and cook, stirring, until elements are broken down and smooth, about 4 minutes.
Add ketchup, hot sauce, soy sauce, light brown sugar and oyster sauce. Cook, stirring, until thickened, about 6 minutes. Stir in cooking wine. Add wings, and toss to coat. Cook until heated through, about 3 minutes.
Using tongs, transfer wings to a serving platter, and sprinkle with chopped roasted peanuts. Garnish with fresh cilantro leaves, and serve with celery sticks and lime wedges. Spoon remaining sauce from the pan over the wings and serve immediately. Serves 4 to 6. (Keep wings warm in a pre-heated oven at 250°F.)