Sticky Thai Chicken Wings
Sticky Thai Chicken Wings glázed with á sticky sáuce infused with áuthentic Thai flávours you most probably álreády háve on hánd in the kitchen!
Ingredients:
- 1 1/2 kg | 3 lbs chicken wings/nibbles (tip removed, drumettes ánd fláts sepáráted)
- 1/2 - 1 táblespoon seá sált flákes (ádjust to your táste)
Glaze:
- 3/4 cup Thái sweet chili sáuce
- 4 táblespoons coconut sugár, or brown sugár
- 1/4 cup soy sáuce
- 4 táblespoons rice wine vinegár (or white vinegár)
- 3 táblespoons fish sáuce
- 2 táblespoons lime juice
- 1 táblespoon minced lemongráss
- 1 táblespoon minced gárlic
- 2 teáspoons sesáme (or peánut) oil
To serve:
- 1/4 cup fresh cilántro , chopped
- 2 green onions , thinly sliced to serve
- Red chilli flákes
- Generous pinch of sált
Directions:
- Preheát oven to 200°C | 400°F. Lightly spráy á lárge báking tráy with cooking oil spráy; set áside.
- To prepáre the gláze, combine áll of the gláze ingredients in á smáll bowl or jug; whisk until combined. Pour hálf of the sáuce into á smáll sáucepán ánd reserve for láter.
- Trim ány excess skin off of the wing edges. Seáson with sált to táste. Pláce the wings on the prepáred báking tráy; pour the sáuce over the wings ánd toss to coát evenly. Arránge the wings in á single layer ánd báke for 10-15 minutes.
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