Thai Chicken Wings
By Sue Lau | Palatable Pastime
Originally published March 19, 2014, this recipe has updated photography. Let me know what you think! Does it look yummy?
I have a real fondness for chicken wings. They may be the perfect appetizer or lunch!
And- I will admit to making these for myself when I want something a little special. I know for lunches I have access to a kitchen but often end up eating a lot of leftovers, since it is just the two of us and I do a lot of cooking. But for lunches, I do need something I can put together quick- and I can stir this sauce up and have the wings in the oven as quickly as I can preheat it. The wings themselves only have to be turned once during cooking (and I use a baster to suction out the juices so they don’t get soggy). So if I plan to start this about an hour ahead, it really isn’t much trouble to get to the table.
The wings as a lunch go well with something like cucumber salad and maybe fried rice if you have it. If I don’t want to make that on the spot, fried rice can be made in advance, frozen, then thawed in portion controlled packets. Any type of Asian soup is good too, and most of those freeze well and can be thawed for quick lunches.
But as far as parties go, these would be the BOMB. With March Madness upon us, and all eyes return once more to Game Day food and easy appies, these spicy wings may just be the ticket to a winner.
You won’t find wings as good as these in any sports bar, and I can guarantee these are more healthy than gastro pub hot wings. So make a batch for yourself, or a friend or three and sit back and be entertained by basketball. I tell you, things are going to be HOT.
Thai Chicken Wings
- 1-1/2 pounds chicken wing sections (no wing tips)
- 3 tablespoons sriracha or spicy Thai chili sauce
- 2 tablespoons honey
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons garlic, mashed into a paste
- 1 teaspoon ginger root, mashed into a paste
- 1 teaspoon basil paste or pesto
- 1 teaspoon peanut oil
- 1 teaspoon toasted sesame oil
- 1 scallion or green onion, sliced
- nonstick foil
- garnish: sliced scallion, sliced fresh Thai bird chiles, lime wedges, and extra sriracha sauce (optional)
- Preheat oven to 450F.
- Line baking sheet with nonstick foil, crimping up the sides so juice doesn’t run out.
- Whisk together the sauce ingredients and toss with chicken wings.
- Place chicken wings in a single layer on the baking sheet, pouring any extra sauce on top.
- Bake in preheated oven for 20 minutes.
- Use baster tool to suction off any juices beneath chicken.
- Turn chicken over and bake for 20 minutes more.
- Garnish as desired.
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