Bo's Wings Recipe

Prepare and marinate

Pat the 8 chicken wings dry with paper towels. Place in a large bowl. Add 3 tbs soy sauce, 2 tbs fish sauce, 1.5 tbs light brown sugar, 1 tbs fresh lime juice, 3 cloves minced garlic, 1 tsp grated ginger, 2 tbs vegetable oil and 1 tsp white pepper. Toss thoroughly to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Bring to room temperature

Remove wings from fridge 20 minutes before cooking so they lose chill and cook evenly.

Preheat oven to 200°C (400°F) if baking, or prepare a medium-high grill or heat 1 tbs vegetable oil in a large skillet over medium-high heat if pan-frying. If deep-frying, heat oil to 180°C (350°F).

Cooking methods (choose one): - Oven: Line a rimmed baking sheet with foil and a rack. Arrange wings in a single layer. Roast 35–40 minutes, turning once, until skin is crisp and internal temperature reaches 74°C (165°F). - Pan-fry: Add marinated wings (shake off excess marinade) to hot skillet in a single layer. Cook 6–8 minutes per side until golden and cooked through. - Deep-fry: Fry wings in batches 8–10 minutes until crisp and cooked through; drain on paper towels.

Make the glaze

While the wings cook, whisk together 1.5 tbs Thai red chili paste (nam prik pao) or red chili garlic sauce, 1 tbs Sriracha, 1 tsp tamarind concentrate, 2 tbs honey, 0.5 tbs dark soy sauce, 1 tbs rice vinegar and 2 tbs water in a small saucepan. Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and add to the saucepan. Bring to a gentle simmer over medium-low heat, stirring until glossy and slightly thickened, about 2–3 minutes. Taste and adjust heat or sweetness as needed.

Coat the wings

When wings are cooked and hot, place them in a large bowl. Pour the warm glaze over the wings and toss thoroughly so each wing is evenly coated. If you prefer a thicker sticky coating, return glazed wings to the hot oven or skillet for 2–3 minutes to set the glaze.

Transfer glazed wings to a serving platter. Sprinkle with 2 tbs chopped fresh cilantro, 2 sliced scallions, and 1 tsp toasted sesame seeds. Garnish with sliced fresh red chilies if using and serve with lime wedges on the side for squeezing.

Serve immediately while hot. These Thai-style spicy wings are best eaten fresh and are sized to serve 1–2 people as an appetizer or share among more as part of a larger meal.