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    You are in: Home / Recipes / Thai Chicken Wings Recipe
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    Thai Chicken Wings

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    rebelgroove's Note:

    This was a dish I once tasted at a local restaurant which has since closed. The dish is simple, tasty and best cooked under a broiler; the barbeque is just too much hassle and changes the taste a little. There are never, ever any leftovers with this dish. I take it to most functions and parties we're invited to, and no matter how much I make, there's only ever an empty platter at the end. The ingredients are measured PER POUND of split chicken wings. One last note: these really stink when under the broiler (the fish sauce) but promise you, you'll not regret the final product.

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    Units: US | Metric


    1. 1
      Combine all ingredients in a bowl large enough that the wings on top of the pile have a chance to 'air dry'. (The repeated drying and soaking really helps the flavours bind).
    2. 2
      Marinate for 2 hours, turning every 15 minutes or so.
    3. 3
      Spread wings in a single layer on a broiler pan, tightly packed but not overlapping. I always start them outside-skin side up (as opposed to underside-skin).
    4. 4
      Broil an inch or two below element for 16 - 18 minutes, then turn and broil for an additional 5 - 7 minutes. They should be dark but not burnt.
    5. 5
      If you use the pan a second time, clean-up is greatly shortened if you empty and rinse the lower (drip) pan after the first batch is done.

    Ratings & Reviews:


    Nutritional Facts for Thai Chicken Wings

    Serving Size: 1 (269 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 524.2
    Calories from Fat 326
    Total Fat 36.2 g
    Saturated Fat 10.1 g
    Cholesterol 174.7 mg
    Sodium 2992.7 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 0.1 g
    Sugars 1.3 g
    Protein 43.7 g

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