- 2 pounds chicken wings, tips removed, drumettes and flats separated, patted dry
- 2 teaspoons vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 cup sugar
- 1/2 medium garlic clove, finely grated
- 1/4 cup fish sauce
- 1–2 jalapeño or serrano chiles, stemmed, seeded, finely chopped
- 1/2 cup finely chopped roasted peanuts
- 3 tablespoons chopped fresh cilantro
- Preheat oven to 500°F. Set a wire rack inside a large rimmed baking sheet. Toss wings, oil, and salt in a large bowl. Arrange wings in a single layer on rack and bake until golden brown, crispy, and cooked through, about 30 minutes.
- Heat a small saucepan over medium. Sprinkle a thin layer of sugar into pan, let melt, then add another layer (no stirring necessary). Repeat until all sugar is melted and turns into a syrup. Cook the syrup undisturbed until it becomes deep amber in color and smells nutty, 2–3 minutes. Remove from heat and slowly whisk in garlic and fish sauce (it might splatter); stir until smooth.
- Place cooked wings in a large bowl and toss well with glaze to coat. Add jalapeños, peanuts, and cilantro, toss, and serve.