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Prep time
12 hours -
Cook time
30 hours -
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
Ingredients
3 tablespoons
Sugar
2 tablespoons
Salt
3 tablespoons
Garlic powder
Dash
Red chili flakes
1/2 cup
Rice vinegar
1 tablespoon
Fish sauce
1/4
Onion
1 1/2 pieces
Ginger
1/2 cup
Cayenne
1/8 cup
Fish sauce
1/8 cup
Sesame oil
1 tablespoon
Rice vinegar
1 tablespoon
Honey
1/4 cup
Sambal
1 pound
Wings-
Rice flour, to coat.
Directions
- 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.
- Pat dry, then toss in a bit of rice flour, then brown over high heat. Set aside.
- Preheat oven to 400°, and whizz together next 9 ingredients. Reserve some sauce for dipping, then toss the wings in the sauce.
- Bake for 20 minutes, flip, bake 10 minutes.