Smoked Pad Thai Chicken Wings

By: Hannah Lee Leidy
Pad Thai Chicken Wings

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.

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  • 16 each jumbo cut Springer Mountain Farms chicken wings
  • 2 tablespoons roasted unsalted peanuts, rough chopped
  • 1/2 cup chicken broth
  • Sauce/Marinade
  • 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)
  • Slaw
  • 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
  1. Rinse wings under cold water and allow to dry for 10 to 15 minutes/
  2. Combine all sauce ingredients together in a blender and puree until very smooth.
  3. Using half the sauce, marinate the wings, cover, and refrigerate for 4 to 48 hours.
  4. 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.
  5. Remove wings from the smoker/oven and reserve. Preheat the oven to 425 degrees.
  6. Place wings on a cooking sheet pan. Cover wings with remaining sauce and chicken broth.
  7. Cook wings with sauce in oven for 7 to 10 minutes or until sauce has boiled and slightly reduced.

For the slaw

  1. 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.

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