This is a recipe for sticky, messy chicken wings, cooked with Pad Thai sauce—it was an experiment on my part. They turned out good, but the tamarind does add a level of sourness to them. With that said, you can cut back on the tamarind for a sweeter-saltier result.
Don’t skip the garnishes with this recipe, they make a profound difference.
What you’ll need
- 2 lbs chicken wings (flats and drumettes)
- 4T brown sugar
- 7T fish sauce
- 7T tamarind concentrate
- 1T sambal oelek
- 2-3T unsalted peanuts, chopped
- 1-2 green onions, thinly sliced
- 2-3T cilantro, coarsely chopped
What to do
Heat your oven to 400 degrees F, with a rack each in the middle and at the broil setting. Remove any excess fat from the wing parts and pat them dry.
Put cooking racks on a large baking sheet lined with foil. Spray the racks well with spray oil.
While the oven is heating, mix the brown sugar, fish sauce, tamarind and sambal oelek in a small bowl. Add about half of the mixture to a 1-gallon sealable freezer bag, reserving the rest in the bowl.
Add the chicken wings to the freezer bag, seal it, and toss the wings around so they’re each covered with the Pad Thai sauce. Remove the wings from the bag and place them on the rack, skin-side up.
Put in the oven and cook for 15 minutes. After the initial 15 minutes, turn the wings over and baste them with the Pad Thai sauce. Cook for another 10 minutes. About 8 minutes into the additional 10 minutes, set the oven to broil.
At the 10-minute mark, turn the wings again, and baste them. Return them to the oven for broiling. Broil for 1-2 minutes—keep an eye on them so they don’t burn.
Turn the wings, re-baste and broil for 1-2 more minutes. Repeat yet again—for a total of three baste/broil cycles.
Remove from the oven and move the wings into a serving dish. Garnish with the peanuts, green onions and cilantro.