Ingredients for 3 servings
¼ tsp chili flakes
½ cup of Asian chili sauce
½ cup chopped peanuts
½ cup fresh cilantro, chopped
½ cup water
1 clove of garlic, minced
2 green onions, thinly sliced
2 tbsp ginger, minced
2 tbsp lime juice
2 tbsp rice vinegar
3 tbsp soy sauce
4 tbsp palm sugar, or light brown sugar
18 whole chicken wings, sliced between upper arm and lower arm
Generous pinch of cracked black pepper
Generous pinch of salt
½ cup of Asian chili sauce
½ cup chopped peanuts
½ cup fresh cilantro, chopped
½ cup water
1 clove of garlic, minced
2 green onions, thinly sliced
2 tbsp ginger, minced
2 tbsp lime juice
2 tbsp rice vinegar
3 tbsp soy sauce
4 tbsp palm sugar, or light brown sugar
18 whole chicken wings, sliced between upper arm and lower arm
Generous pinch of cracked black pepper
Generous pinch of salt
Directions
Start by lining a large baking sheet with parchment paper. This is optional, however it catches a bit of the fat from the chicken when it cooks. Lay the chicken wings onto the baking sheet, and generously season with salt and pepper. Let these rest while you preheat your oven.
Preheat your oven to 350 degrees. Once heated, add the baking sheet onto the middle rack. I cook these for about a total of two hours. Yes, I know that sounds like a long time, but both my son and I love crispier wings, almost as though you would get by deep frying them. After you see the wings getting a dark golden, and almost crispy texture, remove them from the oven, and flip each one. Continue cooking until the flipped side gets nice and crispy.
During this cooking time, make the sauce. Basically you will add everything but the green onions, cilantro, and peanuts to a sauce 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. This is where that great stickiness will come from on the wings.
Remove the wings from the oven.
Pour the sauce into a large mixing bowl, then add in the wings. Toss to coat the wings with the sauce.
I added the sauced wings to a cast iron skillet and placed them back in the oven, cooking on 350 for an additional ten minutes. This will allow that sauce to get even stickier and become like a nice glue on those wings.
Take that same mixing bowl and toss in the green onions, cilantro, 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 glide those onto your serving dish, and dig in.
These Thai sticky chicken wings are fun to eat, and are definitely finger food. They are perfectly crisp and and has that perfect pull of a wing. The flavors are out of this world as well. You get the sweetness from the palm sugar, the great bite from the garlic and ginger, and chili. Hands down, awesome chicken wings. Now the question is to lick or not to lick your fingers when you are finished. Hope you enjoy.
Preheat your oven to 350 degrees. Once heated, add the baking sheet onto the middle rack. I cook these for about a total of two hours. Yes, I know that sounds like a long time, but both my son and I love crispier wings, almost as though you would get by deep frying them. After you see the wings getting a dark golden, and almost crispy texture, remove them from the oven, and flip each one. Continue cooking until the flipped side gets nice and crispy.
During this cooking time, make the sauce. Basically you will add everything but the green onions, cilantro, and peanuts to a sauce 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. This is where that great stickiness will come from on the wings.
Remove the wings from the oven.
Pour the sauce into a large mixing bowl, then add in the wings. Toss to coat the wings with the sauce.
I added the sauced wings to a cast iron skillet and placed them back in the oven, cooking on 350 for an additional ten minutes. This will allow that sauce to get even stickier and become like a nice glue on those wings.
Take that same mixing bowl and toss in the green onions, cilantro, 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 glide those onto your serving dish, and dig in.
These Thai sticky chicken wings are fun to eat, and are definitely finger food. They are perfectly crisp and and has that perfect pull of a wing. The flavors are out of this world as well. You get the sweetness from the palm sugar, the great bite from the garlic and ginger, and chili. Hands down, awesome chicken wings. Now the question is to lick or not to lick your fingers when you are finished. Hope you enjoy.
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