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Prep time
12 hours
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Cook time
30 hours
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Serves
3
Author Notes
I miss going out to eat at ethnic restaurants and I love spicy food. This dish was inspired by a Thai restaurant in Portland OR, Pok Pok. Their wings are amazing, these are a bit spicier. This recipe calls for 1/2 cup cayenne, so beware! —Wendy Harmon
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Ingredients
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3 tablespoons
Sugar
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2 tablespoons
Salt
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3 tablespoons
Garlic powder
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Dash
Red chili flakes
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1/2 cup
Rice vinegar
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1 tablespoon
Fish sauce
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1/4
Onion
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1 1/2 pieces
Ginger
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1/2 cup
Cayenne
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1/8 cup
Fish sauce
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1/8 cup
Sesame oil
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1 tablespoon
Rice vinegar
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1 tablespoon
Honey
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1/4 cup
Sambal
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1 pound
Wings
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Rice flour, to coat.
Directions
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Mix the first six ingredients together in a large bowl, add a little warm water to dissolve, add wings. Cover and let brine in the refrigerator for up to 24 hours.
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Pat dry, then toss in a bit of rice flour, then brown over high heat. Set aside.
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Preheat oven to 400°, and whizz together next 9 ingredients. Reserve some sauce for dipping, then toss the wings in the sauce.
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Bake for 20 minutes, flip, bake 10 minutes.
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