Chicken wings are most often dressed to an extremely spicy or sticky-sweet finish, but this unique preparation renders them uniquely uber peppery. After you've downed several (good luck having just one) and your tongue tingles from the Asian-inspired sauce, balance your palate with cool pickled vegetables (or a cold beer will do).
For the vegetable pickles: Put the radishes and carrots in a medium nonreactive bowl. Combine the vinegar, sugar, salt and 4 1/2 cups water in a medium saucepan and bring to a boil. Pour the hot mixture over the vegetables and allow to cool. Cover the bowl and refrigerate the pickles up to 2 days.
For the chicken wings: Heat the oil in a medium saucepan over medium heat. Add half of the ginger and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the vinegar, fish sauce and sugar and bring to a high simmer; adjust the heat and cook, whisking occasionally, until the bubbles become foamy and the mixture is thick enough to coat the back of a spoon, 20 to 25 minutes. Remove from the heat and stir in the reserved ginger and garlic and the pepper. Let the mixture cool to room temperature and then refrigerate until chilled, at least 1 hour (can be made up to 2 days ahead).
Position an oven rack in the top position of the oven and preheat to 425 degrees F. Grease a rimmed baking sheet and arrange the chicken wings in a single layer on it. Roast until the wings are golden and crispy, about 45 minutes, flipping the wings with a metal spatula about halfway through cooking.
Transfer the wings to a large bowl and toss with the chilled pepper sauce. Arrange the wings on a serving platter along with the pickled vegetables, lettuce, cilantro and lime wedges.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off