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:
For the glaze:
For serving:
Preparation
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.
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.
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.
Recipe notes
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