Thai Fish Sauce Chicken

Instructions

1. Prepare the chicken
   Pat the chicken wings dry with paper towels. Place them in a large bowl and set aside. For extra crispy skin, you can refrigerate them uncovered for 1-2 hours before cooking.
2. Make the marinade
   In a small bowl, whisk together 2 tablespoons fish sauce, 1 tablespoon brown sugar, vegetable oil, minced garlic, and black pepper. Pour this mixture over the chicken wings and toss to coat evenly. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Bake the wings
   Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated wings in a single layer on the rack. Bake for 30-35 minutes, turning once halfway through, until the skin is crispy and golden brown and the internal temperature reaches 165°F (74°C).
4. Prepare the fish sauce glaze
   While the wings are baking, make the glaze. In a small saucepan over medium heat, combine the remaining 1 tablespoon fish sauce, 2 tablespoons brown sugar, and lime juice. Stir until the sugar dissolves. In a small bowl, mix cornstarch with water to create a slurry. Add to the saucepan and cook, stirring constantly, until the mixture thickens slightly, about 2-3 minutes. Remove from heat.
5. Glaze the wings
   When the wings are done, transfer them to a large bowl. Pour the warm glaze over the wings and toss gently to coat evenly. The heat from the wings will help the glaze adhere and caramelize slightly.
6. Garnish and serve
   Transfer the glazed wings to a serving platter. Sprinkle with sliced Thai chilies (if using), chopped cilantro, and roasted peanuts. Serve immediately while hot and crispy.