Chicken Wings in Black Pepper Caramel (ปีกไก่พริกไทยดำซอสคาราเมล ; bpeek gai phrik thai dam sauce caramel)

By Trix

I know that when you will go through the list of ingredients you will think that there must be some typos in the quantities, after all, this dish call for the yearly amount of black pepper used in an average western kitchen. But no, trust me; the taste anatomy of this dish is simple yet genius. Between two layers of somewhat bitter sweet caramel and the saltiness from the fish sauce pop up a naughty peppery beat that cuts through, dressing itself with the savory sweetness of the shallots and the pungent taste of ginger. It flavors and colors the skin to perfection leaving the meat moist, white and easily separated from the bones.

I am offering this dish today as a new candidate for a menu that will surely win its place on your table.

Ingredients

• 400 gr Chicken wings (preferably the wingette)
• 1 cup, Chopped shallots
• 1/3 cup Roughly crushed black pepper corns
• 2 tbs Chopped fresh ginger
• 2/3 cup Granulated sugar
• 1/2 cup plus 3 tbs Fish sauce

Details

Servings 1
Adapted from thaifoodmaster.com

Preparation

Step 1

Chop the ginger, shallots and roughly crush the black pepper corns.
Moist the sugar. With a spoon arrange the sugar as an even layer in a saucepan. Heat the sugar over moderate heat, keeping an eye on it. Once the caramel starts browning at the edges tilt the saucepan and continue cooking over very low heat, stirring as little as possible until it takes on a nice, mellow brown color. Be careful not to burn it!

Turn off the heat, and carefully add the fish sauce.  be very careful as the caramel will start splattering!

Add the chicken, shallots, black pepper and ginger. Mix well and bring to a boil.
Cover the saucepan and cook for 7-10 minutes or until the wings are completely done and got a beautiful deep amber color.Take out the chicken wings and place them on a baking plate, scoop with a spoon just a bit of the caramel sauce, make sure to include some of the glazed shallots and couple of pepper corns on each.

Place the chicken in a preheat oven –grill at 250C (480F) for 5 minutes until the skin begins to be crispy.Move the wings to a serving dish, spoon some of the caramel sauce on each and serve!