When John Chantarasak from the acclaimed Thai restaurant Anglothai tells you how to make Thai chicken wings, you should definitely listen! These awesome chicken wings with black pepper caramel are insanely tasty and seriously levelled up when cooked in Roccbox.
Thai Chicken Wings with Black Pepper Caramel
Toss the chicken wings in the vegetable oil and salt. Preheat a heavy cast iron pan in the Roccbox and, once hot, add the chicken wings to the pan and cook in Roccbox for around 5 minutes.
Make sure you turn the wings regularly to render their fat and colour evenly to a golden brown. Remove from the pan and set the wings to one side.
Make a paste from the black peppercorns, garlic, ginger, bird’s eye chilli and salt using a mortar and pestle.
Combine the caster sugar, fish sauce and water in the same heavy cast iron pan and transfer to Roccbox. Heat until the sugar is completely dissolved and the caramel begins to bubble.
Add the black peppercorn paste to the caramel and stir to combine. Allow the caramel to simmer and reduce to a slightly syrup consistency - around 1 minute.
Return the browned chicken wings to the cast iron pan, tossing in the caramel to coat well. Continue to simmer the chicken wings with the caramel for 5 minutes, turning regularly to glaze the wings. The caramel should reduce to a sticky amber glaze that will coat the wings.
Once glazed, transfer the wings to a serving plate and sprinkle with the sliced long red chilli, sliced spring onions and coriander leaves.
450-500g Chicken Wings
2 Tbsp Vegetable Oil
1 Tsp Salt
1 Spring Onions, thinly sliced
1 Long Red Chilli, thinly sliced
1 Tbsp Picked Coriander Leaves
For The Black Pepper Caramel:
1 Tbsp Black Peppercorns
2 Tbsp Garlic, peeled and chopped
1 Tbsp Ginger, peeled and chopped
2 Red Bird’s Eye Chillies
½ Tsp Salt
100g Caster Sugar
4 Tbsp Fish Sauce
2 Tbsp Water