Sticky Thai Chicken Wings

  • Ready in 45m

  • Serves 8

  • 279 calories

  • 9.91g carbs

The recipe Sticky Thai Chicken Wings is ready in roughly 45 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Asian food. This recipe makes 8 servings with 280 calories, 20g of protein, and 18g of fat each. For $2.6 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. If you have garlic, green onions, thai chili sauce, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. Several people made this recipe, and 7652 would say it hit the spot. It works well as a hor d'oeuvre.

15 ingredients

  1. 4 tbsps brown sugar
  2. 3 lb chicken wings
  3. 3 tbsps fish sauce
  4. 1/4 cups fresh cilantro
  5. 1 tbsp garlic
  6. 2 green onions
  7. 1 tbsp lemongrass
  8. 2 tbsps lime juice
  9. 8 servings red chilli flakes
  10. 4 tbsps rice wine vinegar
  11. 1 pinch salt
  12. 1/2 tbsps sea-salt
  13. 2 tsps sesame oil
  14. 1/4 cups soy sauce
  15. 3/4 cups thai chili

Instructions

  1. Preheat oven to 200C | 400F. Lightly spray a large baking tray with cooking oil spray; set aside.To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined.
  2. Pour half of the sauce into a small saucepan and reserve for later.Trim any excess skin off of the wing edges. Season with salt to taste.
  3. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.While the wings are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).Once the chicken wings are cooked on the one side, rotate each piece and bake again for an extra 10 minutes. Change oven settings to grill (or broil) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 5 minutes. They will look golden and shiny from the glaze.Once the wings are golden, remove them from the oven and baste again with glaze.
  4. Garnish with the cilantro, onion slices, chilli flakes and sprinkle with salt (if needed).
  5. Serve with any remaining glaze for dipping!
Sticky Thai Chicken Wings

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