Pok Pok-Style Hot Wings with Peanuts and Cilantro

chicken appetizer kid-friendly quick & easy peanut hot pepper super bowl asian tailgating dairy free wheat/gluten-free tree nut free soy free small plates

JJ Goode

Serves 4–6

Source

Ingredients

2 pounds chicken wings, tips removed, drumettes and flats separated, patted dry

2 teaspoons vegetable oil

1/2 teaspoon kosher salt

1/4 cup sugar

1/2 medium garlic clove, finely grated

1/4 cup fish sauce

1–2 jalapeño or serrano chiles, stemmed, seeded, finely chopped

1/2 cup finely chopped roasted peanuts

3 tablespoons chopped fresh cilantro

Method

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.

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.

Place cooked wings in a large bowl and toss well with glaze to coat. Add jalapeños, peanuts, and cilantro, toss, and serve.