Thai Style Sticky Chicken Wings
6as a side
6as a side
  • 18 whole chicken wings split at the joint
  • 1/2cup of Asian chilli sauce
  • 4tbsp palm sugaror light brown sugar
  • 3tbsp soy sauce
  • 1/2cup water
  • 2tbsp gingerminced
  • 1clove of garlicminced
  • 2tbsp rice vinegar
  • 2tbsp lime juice
  • 1/2cup chopped peanuts
  • 1/2cup fresh corinaderchopped
  • 1/2tsp chili flakes
  • 2 shallotsthinly sliced
  • pinch Generousof salt
  • pinch Generousof cracked black pepper
  1. Preheat an oven to 180C and line a large baking tray with parchment paper.
  2. Lay the chicken wings on the tray, and generously season with salt and pepper allow to sit for 10 minutes.
  3. 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.
  4. 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.
  5. Remove the wings from the oven.
  6. Pour the sauce into a large mixing bowl, then add in the wings and toss to coat.
  7. Pour the wings and sauce back on to the tray and return to the oven for 10 minutes.
  8. Take that same mixing bowl and toss in the shallots, coriander, and chopped peanuts.
  9. Once the wings are cooked, remove and add them back into the bowl, tossing with the green onions, cilantro, and peanuts.
  10. Gently slide everything onto your serving dish, and dig in!