Crab Fat-Caramel Wings

Ingredients

• •½ cup fish sauce
• •1½ cups sugar
• •¼ cup Thai crab or shrimp paste with bean oil
• •10 cups Peanut or vegetable oil
• •1 cup all-purpose flour
• •1 teaspoon baking powder
• •1½ cups cornstarch
• •½ cup vodka
• •2 pounds chicken wings
• •1 tablespoon Kosher salt
• •1 teaspoon Freshly ground pepper
• •¼ cup chopped salted, roasted peanuts
• •¼ cup fresh cilantro
• •1 piece deep-fry thermometer

Cooking Instructions

1. 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°F (mixture will become thick and dark). Whisk in crab paste and 1 tablespoons water until smooth. Reduce heat to low; keep warm until ready to dip wings.

   15 min

2. 2.

   Fit a large pot with clean thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°F.

   10 min

3. 3.

   Meanwhile, whisk flour, baking powder, and 1 cup cornstarch in a medium bowl. Whisking constantly, gradually add vodka and 1 3/4 cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk).

   5 min

4. 4.

   Place remaining 1/2 cup cornstarch in a shallow dish. Season chicken with salt and pepper and dredge in cornstarch, shaking off excess.

   10 min

5. 5.

   Working in 3 batches and returning oil to 350°F 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.

   25 min

6. 6.

   Caramel sauce can be made 3 days ahead. Keep airtight at room temperature. Reheat before using.