Pok Pok-Style Hot Wings with Peanuts and Coriander

Ingredients for Pok Pok-Style Hot Wings with Peanuts and Coriander

• 900g chicken wings, tips removed, drumettes and flats separated, patted dry

• 2 teaspoons vegetable oil

• 1/2 teaspoons kosher salt

• 50g sugar

• 1/2 medium garlic clove, finely grated

• 60ml fish sauce

• 1–2 jalapeño or serrano chillies, stemmed, seeded, finely chopped

• 80g finely chopped roasted peanuts

• 3 tablespoons chopped fresh coriander

Preheat oven to 260°C. 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.

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 colour and smells nutty, 2–3 minutes. Remove from heat and slowly whisk in garlic and fish sauce (it might splatter); stir until smooth.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.