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Chicken Wings in Black Pepper Caramel ปีกไก่พริกไทยดำซอสคาราเมล ; bpeek gai phrik thai dam sauce caramel

Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation
By: Hanuman
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Here is a quick, tasty dish that allows me to be genuinely emotional: from the tears I shed each time I chop the mountain of shallots…to my delighted grin when I behold the beautiful, deep amber color flaunted by the chicken after less than 15 minutes of preparation –  a hue that one might expect to see only in a gourmet magazine photo…or on Thaifoodmaster.com.

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As you read the list of ingredients, you may suspect that there are errors in the quantities. After all, this dish calls for an amount of black pepper that might last an entire year in the average western kitchen. But trust me, the anatomy of the taste in this dish is simple, yet dazzling. Between two layers – slightly bitter, sweet caramel and the saltiness from the fish sauce – a naughty peppery beat pops up and cuts through, draping itself in the savory sweetness of the shallots and a pungent ginger punch. It flavors and colors the skin to perfection, leaving the meat moist, white and easily separated from the bones.

This dish is one that will win a recurring role in many menus to come…

Chicken Wings in Black Pepper Caramel ปีกไก่พริกไทยดำซอสคาราเมล (bpeek gai phrik thai dam sauce caramel)
Hanuman
Here is a quick, tasty dish that allows me to be genuinely emotional: from the tears I shed each time I chop the mountain of shallots…to my delighted grin when I behold the beautiful, deep amber color flaunted by the chicken after less than 15 minutes of preparation – a hue that one might expect to see only in a gourmet magazine photo…or on Thaifoodmaster.com.
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetiser
Cuisine Thai
Servings 4

Ingredients
  

  • 400 gr chicken wings (ปีกไก่) preferably the wingette
  • 1 cup shallots (หอมแดง) chopped
  • 1/3 cup black peppercorns (พริกไทยดำ) roughly crushed
  • 2 tablespoons ginger (ขิง) chopped
  • 2/3 cup granulated sugar (น้ำตาลทราย)
  • 1/2 cup fish sauce (น้ำปลา)

Instructions
 

  • Chop the ginger and shallots; roughly crush the black peppercorns.
  • Moisten the sugar. With a spoon, arrange the sugar in an even layer in a saucepan. Heat the sugar over moderate heat, keeping an eye on it. Once it begins browning at the edges (caramelizing), tilt the saucepan and continue to cook over very low heat – stirring as little as possible – until it takes on a nice, mellow brown color. Be careful not to burn it!
  • Turn off the heat, and carefully add the fish sauce. Be very careful, as the caramel may start to splatter.
  • Add the chicken, shallots, black pepper and ginger. Mix well and bring to a boil.
  • Cover the saucepan and cook for 7-10 minutes or until the wings are completely done; they will take on a beautiful deep amber color.
  • Remove the chicken wings from the pan, and place them on a baking plate. With a spoon, scoop just a bit of the caramel sauce, making sure to include some of the glazed shallots and a couple of peppercorns on each chicken piece.
  • Place the chicken in a preheated oven and grill at 250C (480F) for 5 minutes or until the skin begins to get crispy.
  • Move the wings to a serving dish, drizzle more of the caramel sauce on each wing – and serve!
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

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Nadda Mueller
Nadda Mueller
Guest
11 years ago

Hmm ur chicken wing looks so yummy..The word CARAMEL in Thai, u can say ปีกไก่พริกไทยดำในซอสคาราเมล Or Peek Khai Prikthai Dam Nai Sauce Caramel.

Kalamae is a kind of thai sweet that is like kanom more than food. When u said Kalamae, people will think about kalamae that is thai dessert snack.

Better say In Sauce Caramel..That makes me feel like a fusion food..

However, this dish is super nice and I would pefer to make it one day because I like chicken wing ;)

jimmy Morrissey
jimmy Morrissey
Guest
11 years ago

Hi there..Great site and excellent pictures. Makes a person very hungry and longing to be back in Thailand again.
Anyway i was wodering if you might one day consider a recipe for the thai style dark stock beef noodles..I think its called Khuay-tiew Nur toon??
I asked my thai friend how they get that distinct but subtle taste and she was always told it was from the use of pigs blood..which i have my doubts about!
So, from my efforts I would imagine the stock base would have to start from star anise/ five spice and the diced onions cooked until blackened for the dark colour?
I imagine using beef ribs on the bone as the meat and adding all the other essentials to that mix?
We’ve both experimented while in Australia but neither me or my thai friend have ever been able to get it quite right..
cheers and keep up the good work!

rai
rai
Guest
11 years ago

great recipe, thank you for your wonderful recipes. do you have any thai soup recipes coming in the future? i love the hot and sour chicken soup or the shrimp soup.

thanks

Nadda Mueller
Nadda Mueller
Guest
11 years ago

Hi Khun Hanumarn, I just wonder who are you? I follow you from Kruaklaibaan. I am a membership there and I am just proud of a foriengner can cook real Thai like this!! I am proud for my country ;)

Where are you from? It seems u are not a Thai?? I live in Switzerland but I am Thai!

Ur website is good..U know it’s nice that I see some nice website like this more than some website who talks about how Pattaya, Nana, Patpong :P

I will always come visiting ur site :))

Have a good evening…

mycookinghut
mycookinghut
Guest
11 years ago

This is such mouth watering dish!

Ebichan
Ebichan
Guest
11 years ago

I saw some of your recipe in Pantip.com and make me visit your website ;) I personally fond of chicken wings dish. So this menu looks awesome for me. Just wonder that is it really necessary to use only the granulated sugar? Cuz I dont cook very often and most recipe (simple menu) uses just white sugar. I dont want to buy some and keep the rest of it for ages wondering how or what menu to get rid of it :P as I am only the amateur cooker !! -_-”

your menu inspires me to change from “read-only” mode to “action” mode 5555

ขอบคุณค่าาาาาา

Ebichan
Ebichan
Guest
11 years ago

น่าทานมากๆ ค่ะ

chefsw
chefsw
Guest
11 years ago

thats me off to buy some chicken wings right now, don’t think i dare look at any other recipes yet or i’ll be all night in the store.
great site and fabulous recipes my best find this year thank you

lapina
lapina
Guest
11 years ago

Hello,
Hanuman, your site makes me so hungry !! :)
and i think you’re awesome..

lee mather
lee mather
Guest
11 years ago

Hi Khun Hanumarn,

my name lee I am only the amateur cooker !! this it my frst time visit your website ;)
just love it. you are cook fabulous food.thank you

Pook
Pook
Guest
11 years ago

Sawasdee Khun Hanumarn,
Yesterday I tried to do this dish.It’s wonderful taste and easy to cook..
The recipe and methods are easy to understand and cook..
I’ll try to do other dish.

Thank you very much and keep up your good work
Cheers!!

Nong Mali
Nong Mali
Guest
11 years ago

it’s look delicious.
thank you very much .
I’ll try

Becca
Becca
Guest
11 years ago

That looks so good. I must try it!

Ross
Ross
Guest
10 years ago

Great recipe Hanuman – made it last night & served it with a spicy cucumber salad & some plain steamed rice – Deeeelicious, thanks for sharing

Kratai
Kratai
Guest
10 years ago

Finally, I cook it today .. taste good even I’m not good at cooking. :) Thank you.

Adeline Lee
Adeline Lee
Guest
6 years ago

Hi, my family members are picky eaters n I am glad to chance upon your food blog. This dish is amazing n thanks for sharing.

richard
richard
Guest
6 years ago

Sawatdee Krup,
Instead of using white sugar or granulated sugar, will it alter the taste of this recipe if using palm sugar? Also, what is your suggestion for the dipping sauce? any recommendation? thank you.

ac.dorer
ac.dorer
Guest
2 years ago

Sawadee Kha,
Thank you for this great blog and Thai cooking inspirations! I have ordered your book and as I couldn’t wait for it to arrive I started using your online recipes…
I was wondering about the quantity of fish sauce to use here. Is it really a little more that half a cup?
Thank you so much for sharing!
Best regards,
Anna

Theresa
Theresa
Guest
1 year ago

Can’t wait to try this recipe!
I found it online when searching for a Thai black pepper /garlic chicken recipe. Hanuman, can I add garlic to Thai recipe or use garlic instead of ginger?
or will it ruin the taste ?

Thanks

Mark Hogan
Mark Hogan
Guest
3 months ago

Hi, I don’t seem to be able to sign in the “get started” click doesn’t do anything. Any advice? thanks, Mark

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