Sticky Thai Chicken Wings - Chef Fun Kitchen

Sticky Thai Chicken Wings

Sticky thai fowl wings glazed with a sticky sauce infused with proper thai flavours you most possibly already have handy inside the kitchen!

The sticky dipping sauce additionally doubles as your marinade. No need for two separate sauces and extra headaches. just whip up one batch and divide in half of; use one 1/2 as a marinade even as the other half is simmered over stove top till it thickens into the precise dipping sauce.

Sticky Thai Chicken Wings

Hen wings are commonly notion of as an appetiser, however these may be served as a major with a side order of fried rice. A wonderful stability of sweet, salty with a hint of spice.

The special component approximately this recipe is that these wings are baked in a sticky sauce and then coated in the identical sticky sauce afterwards, with any greater for dipping.

Sticky Thai Chicken Wings


  • 1 1/2 kg (3 pounds) chicken wings/nibbles ((tip removed, drumettes and flats separated))
  • 1/2 - 1 tablespoon sea salt flakes ((adjust to your taste))


  • 3/4 cup Thai sweet chili sauce
  • 4 tablespoons coconut sugar, (or brown sugar)
  • 1/4 cup soy sauce
  • 4 tablespoons rice wine vinegar ((or white vinegar))
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon minced lemongrass
  • 1 tablespoon minced garlic
  • 2 teaspoons sesame ((or peanut) oil)

To serve:

  • 1/4 cup fresh cilantro, (chopped)
  • 2 green onions, (thinly sliced to serve)
  • Red chilli flakes
  • Generous pinch of salt


  1. Preheat oven to four hundred°F (200°C). lightly spray a large baking tray with cooking oil spray; set apart.
  2. To prepare the glaze, integrate all the glaze components in a small bowl or jug; whisk till blended. Pour half of of the sauce into a small saucepan and reserve for later.
  3. Trim any excess skin off of the wing edges. Season with salt to taste. location the wings on the organized baking tray; pour the sauce over the wings and toss to coat lightly. arrange the wings in a unmarried layer and bake for 10-15 mins.
  4. At the same time as the wings are in the oven, carry the ultimate glaze to a simmer on low-medium warmness, until the sauce bubbles up and begins to thicken (it should take approximately five mins).
  5. As soon as the chook wings are cooked on the one facet, rotate each piece and bake again for a further 10 minutes. trade oven settings to grill (or broil) on a medium-high warmness placing; baste wings with half of the equipped-made glaze and allow to crisp up for a similarly 5 mins. they will appearance golden and brilliant from the glaze.
  6. As soon as the wings are golden, remove them from the oven and baste again with glaze. Garnish with the cilantro, onion slices, chilli flakes and sprinkle with salt (if wished). Serve with any remaining glaze for dipping!

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