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In this "healthy" version of Peek Gai Tod chicken wings are the ideal combination of sweet, salty, spicy, and crunchy. This tasty snack originates from the Paadee restaurant in Portland. Although my version is slightly different you will find it difficult to put them down.
The wings are marinated first in a pungent mixture of Sriracha, fish sauce, garlic, sugar, cilantro, and sliced red peppers ( I use seeded jalapeño) and then air dried before being cooked fried. I then reserve all the leftover marinade, cook it down and kick it back up.
Every crunchy bite has a bit of sweet, salty, spicy, umami kick. But the real key to these wings is the crunch. The oven baking is a healthy alternative to fried. They're light and crispy with the perfect amount of bite. The secret lies in the preparation of baking powder and air drying in the refrigerator before cooking.
3 packs of wing drumettes (about 24)
1 tsp baking powder
Marinade
1/2 cup fish sauce
2 lg cloves garlic crushed and minced
1/3 cup sugar
1/2 bunch cilantro chopped (2 heaping tbsp if dried)
1 seeded and thinly sliced and chopped sliced jalapeño pepper
1 tbsp lime juice
1 tbsp sriracha
Finishing sauce
Reserved marinade (bring to a boil for 2 minutes before adding other)
2 tbsp sweet chili sauce
1 tbsp sriracha
1/2 tsp red curry paste
1 tbsp thick sweet BBQ sauce
2 tsp lime juice
1 tsp tony cachere
1 tsp cayenne papper
Mix the marinade and toss the drumettes liberally. I find a gallon zip lock bag works well. Cover in fridge at least a couple of hours. Turning a couple of times.
Remove the wings and toss in the baking powder and let sit on a cake cooling sheet pan overnight in the fridge.
Bake in preheated oven at 450 for 50-55 minutes turning twice, until golden brown and crispy.
Toss with the finishing sauce and serve immediately.
Urban Cowgill 2018
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