Thai Style Sticky Chicken Wings
Ingredients
- 18 whole chicken wings split at the joint
- 1/2 cup of Asian chilli sauce
- 4 tbsp palm sugar or light brown sugar
- 3 tbsp soy sauce
- 1/2 cup water
- 2 tbsp ginger minced
- 1 clove of garlic minced
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 1/2 cup chopped peanuts
- 1/2 cup fresh corinader chopped
- 1/2 tsp chili flakes
- 2 shallots thinly sliced
- pinch Generousof salt
- pinch Generousof cracked black pepper
Instructions
- Preheat an oven to 180C and line a large baking tray with parchment paper.
- Lay the chicken wings on the tray, and generously season with salt and pepper allow to sit for 10 minutes.
- Place in the oven on a middle rack and cook for about a two hours turning the wings as they get a dark golden and almost crispy texture. Continue cooking until the flipped side gets nice and crispy.
- During this cooking time, make the sauce. Add everything but the shallots, coriander, and peanuts to a pan. Cook on medium, to medium high heat, stirring along the way, until it begins to boil, then reduce the heat to a simmer, and continue cooking until you have reduced the sauce in half.
- Remove the wings from the oven.
- Pour the sauce into a large mixing bowl, then add in the wings and toss to coat.
- Pour the wings and sauce back on to the tray and return to the oven for 10 minutes.
- Take that same mixing bowl and toss in the shallots, coriander, and chopped peanuts.
- Once the wings are cooked, remove and add them back into the bowl, tossing with the green onions, cilantro, and peanuts.
- Gently slide everything onto your serving dish, and dig in!
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