Active Time

　　5 minutes

　　Total Time

　　35 minutes

　　Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

　　

Ingredients

Serves 4–6

　　

For the wings:

2 pounds chicken wings, tips removed, drumettes and flats separated, patted dry

　　2 teaspoons vegetable oil

　　1/2 teaspoon kosher salt

　　

For the glaze:

1/4 cup sugar

　　1/2 medium garlic clove, finely grated

　　1/4 cup fish sauce

　　

For serving:

1–2 jalapeño or serrano chiles, stemmed, seeded, finely chopped

　　1/2 cup finely chopped roasted peanuts

　　3 tablespoons chopped fresh cilantro

　　

Cook the wings:

Step 1

Preheat oven to 500°F. Set a wire rack inside a large rimmed baking sheet. Toss wings, oil, and salt in a large bowl. Arrange wings in a single layer on rack and bake until golden brown, crispy, and cooked through, about 30 minutes.

　　

Make the glaze:

Step 2

Heat a small saucepan over medium. Sprinkle a thin layer of sugar into pan, let melt, then add another layer (no stirring necessary). Repeat until all sugar is melted and turns into a syrup. Cook the syrup undisturbed until it becomes deep amber in color and smells nutty, 2–3 minutes. Remove from heat and slowly whisk in garlic and fish sauce (it might splatter); stir until smooth.

　　

Serve the wings:

Step 3

Place cooked wings in a large bowl and toss well with glaze to coat. Add jalapeños, peanuts, and cilantro, toss, and serve.