• prep: 5 min
• cook: 35 min
• total: 40 min

servings:

Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

• 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

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