Pad Thai Chicken Wings


lb (around 10) Chicken Wings
disc (about 2oz) palm sugar
cup tamarind concentrate
cup fish sauce
tbsp. sriracha chili sauce
cup water
peanut oil or canola oil for frying
corn starch (to keep it gluten free and extra crunchy!)
chopped scallions
chopped cilantro
crushed peanuts
fresh lime slices
garlic powder
white pepper
chili flakes


Step 1

Season wings overnight by tossing them in a plastic bag lightly coated with a mix of garlic powder, paprika, salt and white pepper.

Step 2

When ready to cook, add palm sugar, tamarind concentrate, fish sauce, water and sriracha to a saucepan over medium-high heat. Stir with whisk to combine ingredients. Bring to a boil and reduce consistency to a light syrup.

Step 3

Heat oil to 375 degrees. Take wings and toss them in a shallow pan with corn starch, coating both sides of each wing.

Step 4

Once oil is heated to 375 degrees, fry wings in small batches for 4 minutes, then remove and rest on a paper towel.

Step 5

When you're ready to serve the wings, pop them back in the oil for 2 minutes to finish them.

Step 6

Drizzle the glaze over the wings, toss with chopped cilantro, scallions, crushed peanuts, and chili flakes, and plate wings. Finish with a few lime wedges and serve!

Specialty ingredients you'll need: