Chicken wings are most often dressed to an extremely spicy or sticky-sweet finish, but this unique preparation renders them uniquely uber peppery. After you’ve downed several (good luck having just one) and your tongue tingles from the Asian-inspired sauce, balance your palate with cool pickled vegetables (or a cold beer will do).
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 10 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- Deselect All
- 5 radishes, cut into 1/8-inch-thick rounds
- 4 medium carrots, cut into 2-inch sticks
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil, plus more for greasing
- One 2-inch piece ginger, finely grated
- 3 garlic cloves, finely chopped
- 1/2 cup rice vinegar
- 1/3 cup fish sauce
- 1/3 cup sugar
- 1 tablespoon coarsely ground black pepper
- 3 pounds chicken wings, wings and drummettes separated
- Bibb lettuce leaves, cilantro and lime wedges for serving
Instructions
- For the vegetable pickles: Put the radishes and carrots in a medium nonreactive bowl. Combine the vinegar, sugar, salt and 4 1/2 cups water in a medium saucepan and bring to a boil. Pour the hot mixture over the vegetables and allow to cool. Cover the bowl and refrigerate the pickles up to 2 days.
- For the chicken wings: Heat the oil in a medium saucepan over medium heat. Add half of the ginger and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the vinegar, fish sauce and sugar and bring to a high simmer; adjust the heat and cook, whisking occasionally, until the bubbles become foamy and the mixture is thick enough to coat the back of a spoon, 20 to 25 minutes. Remove from the heat and stir in the reserved ginger and garlic and the pepper. Let the mixture cool to room temperature and then refrigerate until chilled, at least 1 hour (can be made up to 2 days ahead).
- Position an oven rack in the top position of the oven and preheat to 425 degrees F. Grease a rimmed baking sheet and arrange the chicken wings in a single layer on it. Roast until the wings are golden and crispy, about 45 minutes, flipping the wings with a metal spatula about halfway through cooking.
- Transfer the wings to a large bowl and toss with the chilled pepper sauce. Arrange the wings on a serving platter along with the pickled vegetables, lettuce, cilantro and lime wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 433 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 31 g |
| Cholesterol | 189 mg |
| Sodium | 1113 mg |
| Serving Size | 1 of 8 servings |
| Calories | 433 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 31 g |
| Cholesterol | 189 mg |
| Sodium | 1113 mg |