Thai Basil Chicken Wings
Inspired by Andy Ricker’s addictive Pok Pok Chicken Wings, these fiery wings get an umami kick from fish sauce and a double dose of heat from fresh green chiles and chili flakes. Enjoy them with a nice cold beer.
- Prep Time: 4 hours
- Cook Time: 45 minutes
- Total Time: 4 hours, 45 minutes
- 1/4 cup Red Boat Fish Sauce
- 3 tablespoons Kishibori Artisanal Shoyu
- 1/4 cup lightly packed dark brown sugar, plus 1 tablespoon for glaze
- 4 green Thai bird chiles, finely chopped (or substitute 1 serrano chile)
- 4 large garlic cloves, minced
- 1 tablespoon Chile Flakes
- 1/2 cup basil leaves, finely chopped
- 3 pounds chicken wings, tips removed, cut into two pieces at the joint
In a large bowl, whisk together the fish sauce, shoyu and 1/4 cup brown sugar until the sugar has dissolved. Stir in the chiles, garlic, chili flakes and basil. Add the chicken wings and toss to coat. Cover the bowl and refrigerate for 4 hours.
Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil and place a wire backing rack on top. Remove the wings from the marinade, reserving the marinade for later use, and lay the wings in a single layer on the prepared rack. Roast for 40 – 45 minutes, until the wings are golden brown.
While the wings are roasting, make the glaze: In a small saucepan over medium heat, stir together the reserved marinade and remaining tablespoon of brown sugar. Bring it to a boil and reduce the heat to medium low. Simmer 4 – 5 minutes, until the glaze is reduced by half and coats the back of the spoon. Remove from the heat and set aside.
Once the wings come out of the oven, brush them liberally with glaze, pile onto a platter and enjoy!