Thai Chicken Wings

Step 1

Set the oven to 425°F and wait until the indicator light or beep confirms it has finished heating, about 10 minutes.

Step 2

Pat the chicken wings dry with paper towels, rubbing firmly until the surface feels dry to the touch; this helps them crisp.

Step 3

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 4

Cut the lime in half, then squeeze both halves into a small bowl until you have about 3 tablespoons of juice.

Step 5

Pour the fish sauce, lime juice, brown sugar, minced garlic, and chili powder into the bowl and stir with a spoon until the sugar dissolves, about 20 seconds.

Step 6

Arrange the chicken wings in a single layer on a large rimmed baking sheet, leaving space between each piece so they do not touch.

Step 7

Drizzle the fish sauce mixture evenly over all the wings, using a spoon or your hands to turn each wing and coat all sides.

Step 8

Slide the baking sheet into the oven and roast for 32–35 minutes until the skin is dark golden brown and the thickest part of a wing reaches 165°F when tested with an instant-read thermometer.

Step 9

Remove the baking sheet from the oven and let the wings rest for 2 minutes so the sauce sets slightly.

Step 10

Transfer the wings to a serving plate, sprinkle the crushed peanuts over the top, then scatter the chopped cilantro and green onion across in a light layer.