Peek Gai Nam Daeng (Spicy Thai Chicken Wings)

saveur.com

aczuprynski

Canola oil, for frying

2 lb. chicken wings

Kosher salt, to taste

1⁄2 cup tapioca starch

2 tbsp. coconut oil

3 cloves garlic, minced

2 small shallots, minced

1 small yellow onion, minced

2 medium tomatoes, cored, and finely chopped

1 cup ketchup

2 tbsp. Asian hot sauce, preferably Sriracha

2 tbsp. soy sauce

2 tbsp. sugar

1 tbsp. oyster sauce

1 tbsp. Chinese cooking wine

1⁄4 cup roasted, chopped peanuts

Cilantro leaves, for serving

Celery sticks, for serving

Directions at saveur.com

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