Pad Thai Chicken Wings
Season wings overnight by tossing them in a plastic bag lightly coated with a mix of garlic powder, paprika, salt and white pepper.
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.
Heat oil to 375 degrees. Take wings and toss them in a shallow pan with corn starch, coating both sides of each wing.
Once oil is heated to 375 degrees, fry wings in small batches for 4 minutes, then remove and rest on a paper towel.
When you're ready to serve the wings, pop them back in the oil for 2 minutes to finish them.
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!