Pad Thai Inspired Brined and Baked Chicken Wings
Prep time: 24 hours
Cook time: 50 minutes
I finally made pad thai for the first time this year, and I had leftover tamarind water and palm sugar. I decided, why not use these in a brine for chicken wings? The sweet syrup and the salty fish sauce harmonize with the unique tartness of the tamarind. So I am going to go ahead and call these pad thai brined and baked chicken wings.
I like to eat a wing, and then eat a slice of Fresno chile. The wings have a lot of flavor, but they don’t have heat. The pepper gives just enough heat for you to want to go back for a sweet and succulent wing.
Why pad thai chicken wings? Because the brine is made up of the ingredients you would use to make the sauce for pad thai. After making these baked chicken wings, you will also have leftover palm sugar syrup and tamarind water. Definitely plan on making pad thai later in the week. I recommend starting with chef Andy Ricker’s recipe. He is the chef of Pok Pok in Portland. Their wings are also amazing, but that recipe is a bit intimidating, so I haven’t tried to make them at home. If you are ever in Portland, definitely make sure to try out his food.
You may have to head to an Asian market to get the tamarind paste and palm sugar. The tamarind paste will come in a block, and for the palm sugar. get one in a jar that is scoop-able. For the fish sauce Squid brand is good. It is inexpensive and the only ingredients are anchovies, salt and sugar. Three crabs is popular but has other ingredients (such as fructose and hydrolyzed vegetable protein). Red Boat (anchovies, salt) is my favorite and preferred by most chefs, although it is on the pricier side.
Before making the brine, make sure the tamarind water and palm sugar syrup are cooled down to at least room temperature. You may even want to make them the night before and store in the refrigerator.
When are the wings done? We are going to take them right to the edge before they burn. This will give us the crispiest skin and the tastiest meat. If you just want tasty meat, try brining chicken thighs instead. Hell, I’m going to go do that right now!
Special Equipment
Baking sheet (either quarter pan or half pan)
Wire rack that fits your baking sheet
Ingredients
10 chicken wing pieces (a mix of drums and flats)
1 cup palm sugar
for the palm sugar syrup
2 oz tamarind paste
for the tamarind water
1 Fresno chile pepper, for garnish
For the brine
1/3 cup fish sauce
1/3 cup tamarind water
1/3 cup palm sugar syrup
Mise en place
(Set yourself up for success before you start cooking)
Make the palm sugar syrup
In a small sauce pot, combine 1 cup palm sugar with 1 cup water. Bring to a boil and stir until the sugar is dissolved. Remove from heat and let cool at room temperature.
Make the tamarind water
In a small sauce pot, combine roughly 2 ounces of tamarind paste with 2 cups of water. Bring to a boil and break up the tamarind paste as best as you can. Cover and remove from heat. Let sit for 35 or 40 minutes. Then stir and break up the tamarind paste, again, do the best you can. Strain the mixture into a bowl and use a spatula or the back of a spoon to press out and much liquid as you can. Discard what is left in the strainer.
Directions
Step 1
Add the fish sauce, tamarind water, and palm sugar syrup to a bowl. Stir well to combine.
Step 2
Place the chicken wings in a ziplock bag. A quart sized bag is the perfect size. Pour the brine over the wings, press out as much air as you can, and seal the bag closed. Place the bag on a plate or in a bowl and put in the fridge. This is just in case there is any leakage. After 12 hours or so, flip the bag over.
Step 3
After the chicken wings have been brining for 24 hours, pour the contents of the bag into a strainer. Rinse the chicken wings well.
Step 4
Dry the wings well on a plate line with paper towels. If the wings are wet, the skin won’t get as crispy. I would wait at least 30 minutes before cooking them.
Step 5
Preheat oven to 400 degrees. You can do this while the wings are “drying.” Put the wings on a wire rack inside of a baking pan that has been lined with aluminum foil. Once the oven has pre-heated, add the wings. Bake for 45 to 50 minutes. We are going to take them right to the edge before they burn. This will give us the crispiest skin and the tastiest meat.
Step 6
When the wings are done, remove from the oven. Thinly slice the Fresno chili Serve the wings with the sliced chili and enjoy!
PAD THAI BAKED AND BRINED CHICKEN WINGS
Ingredients
- 10 chicken wing pieces (a mix of drums and flats)
- 1 cup palm sugar
- 2 oz tamarind paste
- 1 Fresno chile pepper, for garnish
- For The Brine
- 1/3 cup fish sauce
- 1/3 cup tamarind water
- 1/3 cup palm sugar syrup
Instructions
- Add the fish sauce, tamarind water, and palm sugar syrup to a bowl. Stir well to combine.
- Place the chicken wings in a ziplock bag. A quart sized bag is the perfect size. Pour the brine over the wings, press out as much air as you can, and seal the bag closed. Place the bag on a plate or in a bowl and put in the fridge. This is just in case there is any leakage. After 12 hours or so, flip the bag over.
- After the chicken wings have been brining for 24 hours, pour the contents of the bag into a strainer. Rinse the chicken wings well.
- Dry the wings well on a plate line with paper towels. If the wings are wet, the skin won’t get as crispy. I would wait at least 30 minutes before cooking them.
- Preheat oven to 400 degrees. You can do this while the wings are “drying.” Put the wings on a wire rack inside of a baking pan that has been lined with aluminum foil. Once the oven has pre-heated, add the wings. Bake for 45 to 50 minutes. We are going to take them right to the edge before they burn. This will give us the crispiest skin and the tastiest meat.
- When the wings are done, remove from the oven. Thinly slice the Fresno chili Serve the wings with the sliced chili and enjoy!
Notes
Remember to refer to the website for additional notes and images.
