15 (about 2 pounds) chicken wings, drumettes and wingettes separated
1/2 cup flour
1 1/2 tablespoon fish sauce
3 tablespoons tamarind concentrate
1/4 cup Thai sweet chili sauce
3 tablespoons sriracha
1/3 cup palm sugar
2 tablespoons salted peanuts, roughly chopped
1 tablespoon garlic, minced
1 tablespoon chives, chopped
1 tablespoon cilantro, chopped
Oil for deep frying
First make the sauce: In a saucepan on medium heat, add tamarind concentrate, palm sugar, Sriracha, Thai chili sauce, and fish sauce to the saucepan. Whisk well to combine. Turn off the heat once the sauce has thickened and reduced. Set aside.
Heat oil in a wok to 350°F. Pat dry chicken wings. Coat in flour and shake off the excess.
These wings are double fried, so you will need to work in several batches, depending on the size of your wok or fryer. Carefully place each wing piece in the oil. Remove first batch after 6-8 minutes, when they are slightly golden brown. Allow oil to heat back up to 350°F before frying the next batch. Remove and let the wings rest for about 5 minutes. Heat the oil up to 380°F and fry the wings for a second time, until they are crispy and golden. Rest wings on a wire rack.
Using a fine mesh strainer, fry minced garlic in the hot oil for a few minutes, until crispy and golden brown. Set aside to drain on paper towel. Prepare the topping by mixing the peanuts, cilantro, and chives.
In a large bowl, toss wings in the sauce with half of the topping mixture. Serve on a platter and sprinkle the remaining half of the toppings.