These mind-altering wings are just one example of the wide-ranging, irreverent, and profoundly irresistible dishes from San Antonio’s Hot Joy. Their funky flavor comes from the fish sauce and crab paste in the glossy caramel that lacquers the wings, a combo that riffs on more a traditional Vietnamese approach. If you cannot find crab paste (the jarred condiment is often stocked at Asian markets) use the shrimp version instead.
Ingredients
4 Servings
½
1½
¼
1
1
1½
½
2
¼
special equipment:
Preparation
-
Step 1
Bring fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes. Stir in sugar and fit saucepan with thermometer. Cook until thermometer registers 230° (mixture will become thick and dark). Whisk in crab paste and 1 Tbsp. water until smooth. Reduce heat to low; keep warm until ready to dip wings.
Step 2
Fit a large pot with clean thermometer and pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 350°.
Step 3
Meanwhile, whisk flour, baking powder, and 1 cup cornstarch in a medium bowl. Whisking constantly, gradually add vodka and 1¾ cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk).
Step 4
Place remaining ½ cup cornstarch in a shallow dish. Season chicken with salt and pepper and dredge in cornstarch, shaking off excess.
Step 5
Working in 3 batches and returning oil to 350° between batches, coat chicken in batter, letting excess drip back into bowl, and fry until skin is golden and chicken is crisp and cooked through, about 5 minutes. Transfer to a wire rack set inside a baking sheet to drain. Using tongs, add hot wings to warm caramel, turn to coat, then transfer wings to a platter. Serve wings topped with peanuts and cilantro.
Step 6
DO AHEAD: Caramel sauce can be made 3 days ahead. Keep airtight at room temperature. Reheat before using.
