Nutty Wing

1. Combine coconut milk, fish sauce, coriander seeds, cumin seeds, white pepper, black pepper, cinnamon, and turmeric powder to create the marinade.

2. Marinate chicken wings in the mixture for at least 2 hours, preferably overnight.

3. For the satay sauce: In a pot over medium heat, add 1/3 of the coconut milk and simmer.

4. Add red curry paste and boil until fat separates and mixture thickens.

5. Add the remaining coconut milk and minced garlic, bring to a boil.

6. Mix in peanut butter, fish sauce, palm sugar, tamarind paste, and white vinegar.

7. Adjust seasoning with more fish sauce and palm sugar if needed.

8. Prepare the dredge by combining corn starch, rice flour, all-purpose flour, baking powder, salt, garlic powder, white pepper, and cayenne pepper.

9. Coat the marinated chicken wings with the dredge, ensuring craggly bits form on the surface.

10. Fry the wings at 350°F for 5-7 minutes until golden brown.

11. Serve wings garnished with thinly sliced scallions, Thai chillies, crushed roasted peanuts, and toasted rice powder.