Smoked pad Thai chicken wings from chef Alex Friedman of Bistro off Broad in Winder, Georgia. These umami-packed wings feature a bright, crunchy slaw of red bell pepper, mung bean sprouts, and roasted peanuts.
16 each jumbo cut Springer Mountain Farms chicken wings
2 tablespoons roasted unsalted peanuts, rough chopped
1/2 cup chicken broth
1/4 cup fish sauce
2 tablespoons soy sauce
1/2 cup plus 2 tablespoons light brown sugar
4 tablespoons sriracha hot sauce
1/4 creamy peanut butter (homemade if possible)
1/4 cup red bell pepper, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup mung bean sprouts
1 tablespoon jalapeno, thinly sliced
2 tablespoons cilantro leaves
2 tablespoons Kosher salt
1 teaspoon fresh squeezed lime juice
- Rinse wings under cold water and allow to dry for 10 to 15 minutes/
- Combine all sauce ingredients together in a blender and puree until very smooth.
- Using half the sauce, marinate the wings, cover, and refrigerate for 4 to 48 hours.
- Remove wings from marinade and smoke for 60 minutes at 225 degrees. If a smoker is unavailable, bake in an oven at 250 degrees for 60 minutes.
- Remove wings from the smoker/oven and reserve. Preheat the oven to 425 degrees.
- Place wings on a cooking sheet pan. Cover wings with remaining sauce and chicken broth.
- Cook wings with sauce in oven for 7 to 10 minutes or until sauce has boiled and slightly reduced.
For the slaw
- Combine all slaw ingredients together in a mixing bowl and reserve.
Place wings on a serving platter. Garnish wings with roasted peanuts and slaw. Serve immediately.
- Recipe created by chef Alex Friedman of Bistro off Broad in Winder, Georgia.