Spicy Thai chicken wings

Spicy beef patties infused with red curry paste, served on a baguette with lettuce and sweet chili sauce.

Ingredients

• Oil, to fry
• Chicken wings, 2lbs
• Salt, to taste
• Tapioca starch, ½ cup
• Peanut oil, 2 tbsp
• Garlic, 3 cloves, minced
• Shallots, 2, minced
• Onion, 1, minced
• Tomatoes, cored and finely chopped
• Ketchup, 1 cup
• Hot sauce, 2 tbsp
• Sugar, 2 tbsp
• Oyster sauce, 1 tbsp
• Water, ¼ cup
• Cooking wine, 1 tbsp
• Peanuts, ¼ cup, roasted, chopped

Directions

1. Add oil into the Dutch oven and place on medium flame.
2. Season chicken wings with salt into the bowl. Add tapioca starch and toss to combine.
3. Add chicken wings in the hot oil until golden brown, about 10 to 12 minutes. Transfer the chicken wings to the baking sheet.
4. Add peanut oil into the saucepan and place on medium flame.
5. Add onion, shallots, and garlic and cook until brown.
6. Add tomatoes and stir well. Then, add water, oyster sauce, sugar, soy sauce, hot sauce, and ketchup and stir until thickened.
7. Add cooking wine and stir well. Then, add chicken wings to the sauce and toss to combine.
8. Transfer chicken wings to the plate.
9. Sprinkle with chopped peanut.