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Pok Pok-Style Hot Wings with Peanuts and Cilantro

4.0

(10)

A blue ceramic plate of pok pok hot wings on top of gingham dishcloths.
Photo by Chelsea Kyle, food styling by Katherine Sacks

Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

Recipe information

  • Total Time

    35 minutes

  • Yield

    Serves 4–6

Ingredients

For the wings:

2 pounds chicken wings, tips removed, drumettes and flats separated, patted dry
2 teaspoons vegetable oil
1/2 teaspoon kosher salt

For the glaze:

1/4 cup sugar
1/2 medium garlic clove, finely grated
1/4 cup fish sauce

For serving:

1–2 jalapeño or serrano chiles, stemmed, seeded, finely chopped
1/2 cup finely chopped roasted peanuts
3 tablespoons chopped fresh cilantro

Preparation

  1. Cook the wings:

    Step 1

    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.

  2. Make the glaze:

    Step 2

    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.

  3. Serve the wings:

    Step 3

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

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